Barbecued Chuck Roast

4 Lbs. round roast - cut 2" thick
2 tsp. unflavored meat tenderizer
1/4 med. green bell pepper - diced
3 green onions - chopped
2 stalks celery - diced
1 clove garlic
1/2 tsp. ground oregano
1/2 tsp. rosemary
1 dash cayenne pepper
3/4 cup Burgundy wine
3 Tbls. peanut oil
1 Tbls. Worcestershire sauce

Slash fatty edges of roast. Sprinkle both sides of roast evenly with meat tenderizer. Pierce meat deeply all over with fork.

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.

Serves: 10