3 to 4 lb. beef chuck roast

CALIFORNIA MARINADE:

2 cloves garlic, crushed
1/4 c. olive oil
1 tsp. rosemary leaves (crushed)
1/2 tsp. dry mustard
2 tsp. soy sauce
1/4 c. wine vinegar
1/4 c. sherry or apple juice

Cook and stir garlic in oil; add rosemary, mustard and soy sauce. Remove from heat and stir in vinegar and wine.

Place meat in shallow glass dish. Pour California marinade over meat. Cover with plastic wrap. Refrigerate for 24 hours. Remove meat from marinade.

Stir 2 tablespoons catsup into marinade. Brush on meat. Place roast on grill 4 inches from medium coals. Cook 1 to 1 1/4 hours or until tender, turning frequently, basting every 5 to 6 minutes with hot marinade.

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