Barbecued Onion Pot Roast

5 1/2 lb Blade or chuck beef roast (bone in)
2 Onions
1/3 c Red wine vinegar
1/4 c Dijon mustard
1/4 c Olive oil
1 tb Chopped fresh thyme OR
1/2 ts Dried thyme
2 Bay leaves, crumbled
1 Cloves garlic
1/4 ts Each pepper and hot pepper sauce

Place roast in bowl. In food processor, puree together onions, vinegar, mustard, oil, thyme, bay leaves, garlic, pepper and hot pepper sauce; pour over roast. Cover and marinate in refrigerator for 24 hours, turning occasionally. Let stand at room temperature for 30 minutes.

Reserving marinade, place roast on greased grill over high heat; cook, turning often, for 20 minutes or until browned. Turn off one burner; place roast over unlit burner. Increase heat to high on remaining burner; cover barbecue and cook roast, turning and basting occasionally with marinade, for 2 1/2 to 3 hours or until meat thermometer registers 160F for medium or until desired doneness. Transfer to platter and tent with foil; let stand for 10 minutes before slicing.

Makes 10 servings.