1 3 lb. boneless -- (3 to 3 1/2)
chuck roast
2 teaspoons seasoned meat tenderizer
1 cup red wine vinegar
1/4 cup olive oil
3 tablespoon lemon juice
1 tablespoon instant minced onion
2 tablespoon dried thyme leaves
1 bay leaf -- crushed
1 teaspoon medium-grind black pepper
Instructions:
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.
