Recipe - Graduate School Pot Roast

1 3lb chuck or pot roast; 1
inch thick
1 tablespoon Water
1 tablespoon Powdered meat tenderizer
2 tablespoon Light soy sauce
2 tablespoon Kitchen Bouquet
1 teaspoon Coleman's Dry English
Mustard
Freshly ground black pepper
1 lg Yellow onion; cut or sliced up
thin
Wood chips or sawdust
(optional)

SERVES 34

Patty and I had great times while in graduate school at Drew, in Madison,
New Jersey. Being a Pacific Northwesterner I could not believe the heat of
a New Jersey summer, so we took to cooking outside now and then. We
developed this recipe because it is inexpensive and very tasty. It can be
done on any kind of a charcoal barbecue. Just remember that you don't want
the heat too high.

Using a metal pot fork, poke holes in the meat. Sprinkle with 1
tablespoon of water and then one half of the meat tenderizer. Rub it into
the meat and then turn the meat over and repeat the process. Let the meat
stand for One half hour. Use a saltfree tenderizer such as Adolf's Salt Free
and please understand that there is nothing strange about the contents of
this product. It consists of an extract called papain. It is made from the
papaya fruit and it is not harmful in any way.

After the meat has sat for One half hour, mix the soy, Kitchen Bouquet,
mustard, and black pepper together and rub this mixture into the meat on
both sides. Grill the meat over a low to medium charcoal fire. Turn over
the meat after about 45 minutes. Place the cut or sliced up onion over the meat and
grill about another 45 minutes. Be careful not to dry out the meat or burn
it. If you wish a smoky flavor sprinkle watersoaked wood chips or sawdust
on the fire during the cooking.

The result will be a tender and flavorful roast that will be a bit
crunchy on the outside and pink and lovely on the inside.

This meat is perfect with Barbecued Potatoes and Barbecued Zucchini (see
recipes).

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.