2 tbsp. A-1 sauce
2 tbsp. Worcestershire sauce
1 tsp. soy sauce
1 tsp. Tabasco sauce
1 tsp. garlic powder
1 c. salad oil
1 tsp. onion salt
1 tsp. pepper
1 tsp. salt
2 beef bouillon cubes
1 tsp. parsley flakes
1 tbsp. vinegar

Tenderize your chuck roast with meat tenderizer. Place in marinade overnight in refrigerator and at room temperature the next day until ready to cook over charcoal or gas grill. Turn the roast over in the marinade occasionally.