Recipe - Charcoaled Chuck Roast

1 3 to 3 One half lb. boneless
Chuck roast
2 teaspoon Seasoned meat tenderizer
1 cup Red wine vinegar
One fourth cup Olive oil
3 tablespoon Lemon juice
1 tablespoon Instant minced onion
2 tablespoon Dried thyme leaves
1 Bay leaf, crushed
1 teaspoon Mediumgrind black pepper

Sprinkle one side of roast with 1 tsp. meat tenderizer.Pierce deeply with a
fork and turn over.Repeat with other side of roast. Let stand 30 minutes.
In a 2 qt. glass baking dish,combine vinegar,oil,lemon juice, onion,thyme
and bay leaf.Add roast and turn to coat.Cover with plastic wrap and
refrigerate at least six hours or overnight, turning roast and spooning
marinade over it periodically. Light charcoal in outdoor grill.Discard
marinade and scrape onion and herbs off meat to prevent them from burning
when grilled.Sprinkle meat with pepper and place in same dish.Cover again
and microwave on high 5 minutes.Turn roast over and microwave on high 5
minutes more.Immediately,grill over hot coals for 30 to 30 minutes for
medium doneness.Slice meat diagonally,serving juices with meat.Makes 8 to
10 servings.