1 (4 lb.) beef chuck pot roast, cut (1 1/2 inches thick
1 tsp. grated lemon peel
1/2 c. lemon juice
1/3 c. cooking oil
2 tbsp. sliced green onion with tops
4 tsp. sugar
1 1/2 tsp. salt
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1/8 tsp. pepper

Score fat edges of roast. Place meat in shallow baking dish. Combine lemon peel and juice, cooking oil, green onion, sugar, salt, Worcestershire, mustard and pepper. Pour over roast. Cover, let stand 3 hours at room temperature or overnight in the refrigerator, turning roast several times. Remove roast from marinade, reserving marinade. Pat excess moisture from roast with paper toweling (3 seconds). Grill roast over medium hot coals 17 to 20 minutes. Turn; cook 17 to 20 minutes more for rare to medium-rare. Heat reserve marinade on grill. Remove roast to serving platter. Carve across grain into thin slices. Spoon marinade over.