1 blade chuck roast, 4-6 lbs., cut 2" - 3" thick

MARINADE:

1 c. wine vinegar
1/2 c. salad oil
1 tbsp. marjoram
2 tsp. salt
2 cloves garlic, minced
1 tbsp. chili powder
2 tsp. thyme
1 bay leaf

Mix marinade ingredients. Place roast in shallow bowl of glass or plastic. Pour marinade over meat, cover and chill for four hours, turning meat several times.

Remove meat from marinade, letting excess drip back into dish. Pat meat with paper towels. Brown meat in its own fat in large metal pan. Cover. Cook over low heat, turning once or twice, for 1 1/2 hours. Marinade steams out as meat cooks, no need to add water. Serve with pan juices.