Pot Roast Barbecue
Pour over meat. Turn meat to coat on all sides. Cover. Refrigerate 8 to 24 hours. Remove meat from refrigerator. Scrape off marinade. Pierce again with fork. Allow to stand at room temperature for at least 30 minutes.
Preheat grill. Cut meat in half. cook over medium hot coals for 45 minutes to 1 hour, turning every 10 minutes. Baste with marinade several times during cooking. Carve into thin diagonal slices.
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