3 to 3 1/2 lbs. beef chuck roast, cut 1 1/2 inches thick
1/4 c. cooking oil
1/4 c. vinegar
3 tbsp. soy sauce
3 tbsp. honey
1/2 tsp. ground ginger
2 tbsp. liquid smoke

Place roast in plastic bag in shallow pan. Combine oil, vinegar, soy sauce, honey, ginger, and liquid smoke. Pour over roast. Tie bag tightly. Refrigerate for several hours or overnight. Place in roasting pan with marinade sauce. Bake at 350 degrees for 2 to 3 hours or until done.