4 1/2 to 5 lbs. chuck roast, 2 to 2 1/2 inches thick
2 tsp. meat tenderizer

MARINADE AND BASTING SAUCE:

1/2 c. salad oil
1/2 c. tomato ketchup
1/4 c. red wine
2 tbsp. wine vinegar
2 cloves garlic, minced
1/2 tsp. each salt, pepper, dry mustard, celery salt, chili powder

Combine all ingredients. Makes 1 1/3 cups.

Sprinkle roast with tenderizer, pierce with a fork at about 1/2 inch intervals. Marinate roast for at least 4 hours turning several times. Place roast on grill close to a hot barbecue fire and brown on both sides. Raise the grill a little and cook roast 20 to 25 minutes on each side depending on heat of the fire and degree of rareness you wish. Baste frequently. Makes 4 to 6 servings.