Place a chuck roast (3-4 pounds, 2 1/2-3 inches thick) in a
bowl and pour marinade over it. Cover and refrigerate during next 24 hours,
turn meat often. Remove meat and add 2 teaspoons catsup, 1/2 teaspoon
Worcestershire sauce and 1 1/2 teaspoons steak sauce to marinade. Stir and
apply to meat before barbecuing. Grill 3-5 inches from coals. Turn frequently
and baste with hot marinade every 5-6 minutes total cooking time 40 minutes.
MARINADE:
4 cloves minced garlic
1 tsp. crushed rosemary
1/4 c. wine vinegar
1/4 c. olive oil
1/2 tsp. mustard
2 tsp. soy sauce
1/4 c. sherry
