2 lbs. round steak or boneless chuck
Olive oil
4 med. onions, quartered
4 med. carrots

TOMATO BARBECUE SAUCE:

1/2 sm. onion, finely chopped
1 clove garlic, crushed
2/3 c. ketchup
2 tbsp. wine vinegar
2 tbsp. olive oil
1 tsp. Worcestershire sauce

Brush meat on both sides with oil and grill until well browned on both sides. Place meat on double sheet of tinfoil big enough to fold over meat. Add onions and carrots and coat with sauce. Fold foil over roast and cook on hot coals; grill 45 minutes.

For sauce, combine all ingredients in a screw top jar. Cover and shake vigorously until blended well. Allow to stand in refrigerator several hours before use for best flavor.