Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 3 to 3 1/2 lb. boneless
Chuck roast
2 ts Seasoned meat tenderizer
1 c Red wine vinegar
1/4 c Olive oil
3 tb Lemon juice
1 tb Instant minced onion
2 tb Dried thyme leaves
1 Bay leaf, crushed
1 ts Medium-grind 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.

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