1 (4 lb.) beef chuck pot roast, cut 1 1/2 inches thick
1 tsp. grated lemon peel
1/2 c. lemon juice
1/3 c. cooking oil
2 tbsp. sliced green onion with tops
4 tsp. sugar
1 1/2 tsp. salt
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1/8 tsp. pepper

Score fat edges of roast. Place meat in shallow baking dish. Combine lemon peel and juice, cooking oil, green onions, sugar, salt, Worcestershire, mustard and pepper. Pour over roast. Cover; let stand 3 hours at room temperature or overnight in the refrigerator, turning roast several times.

Remove roast form marinade, reserving marinade. Pat excess moisture from roast with paper toweling. Grill the roast over medium coals 10-12 minutes. Turn; cook 10-12 minutes more for rare to medium-rare. Heat reserved marinade on a grill. Remove roast to serving platter. Carve across the grain into thin slices. Spoon marinade over. Serves 6-8.