Barbecued Chuck Roast

1 3-pound chuck roast, 2 inches thick
1/3 cup wine vinegar or dry red wine
1/4 cup ketchup
2 tablespoons cooking oil
2 tablespoons soy sauce
1 tablespoon worcestershire sauce
1 teaspoon prepared mustard
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Place roast in shallow baking dish. Combine all ingredients; pour mixture over roast. Marinate 2 or 3 hours or overnight, turning once or twice. Place roast on grill over hot coals, about six inches from heat. Turn roast and baste with marinade every 10 to 15 minutes. Broil 35 or 45 minutes for medium rare roast or desire doneness. Serves 6 to 8.

-Courtesy of Kathleen Reed, Hagerstown