Barbecued Chuck Roast
Place in shallow dish and top with green pepper, onions, celery, garlic, oregano, rosemary, and cayenne.
Combine wine, oil, and Worcestershire and pour over meat.
Refrigerate overnight, turning meat several times, each time spooning the chopped ingredients over top again.
Grill 6" over hot, glowing coals until cooked as desired, about 50-60 minutes. Brush frequently during cooking with any remaining marinade.
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