3 to 4 lbs. chuck roast or round bone arm roast or round sirloin tip roast
1 tsp. black pepper
1/3 c. tarragon vinegar
1/4 c. ketchup
2 tbsp. cooking oil
1/2 c. brown sugar
3 tbsp. soy sauce
1 tsp. Accent or tenderizer
1 tbsp. Worcestershire sauce
1 tsp. prepared mustard
1 tsp. salt
1/4 tsp. garlic powder
1/2 c. red cooking wine

Sprinkle both sides of meat with pepper and tenderizer; pound in. Mix marinade well by combining all remaining ingredients. Place roast in glass pan and your marinade over. Marinate at least 3 to 4 hours (I usually do this first thing in the morning and let it sit all day). Spoon marinade over roast from time to time. Fire should be the hottest. Takes about 30 minutes for medium rare. Slice thinly.