3 lbs. beef chuck roast
1 c. lime juice
3/4 c. vegetable oil
1/4 c. chopped onion
1 tbsp. minced garlic, (amt. may be varied to suit your taste)
1/4 tsp. salt
1/4 tsp. pepper

Place meat in shallow glass dish. Combine remaining ingredients; pour over meat. Refrigerate, covered, overnight, turning meat several times. Remove meat from marinade; grill 6 inches from hot coals to desired degree of doneness (about 30 minutes for medium), turning occasionally and basting with marinade. Slice thin and serve with warmed tortillas and guacamole or a crisp green salad and crusty bread. Serves 8.