Barbecued Chuck Roast
Trim fat from one 3-pound chuck roast, 1 1/2 to 1 inches thick.
Place meat in clear plastic bag; set in deep bowl.
Mix 1/3 cup wine vinegar, 1/4 cup catsup, 2 tablespoons soy sauce, 1 teaspoon salt, 2 teaspoons worcestershire sauce, 1 teaspoon prepared mustard, 1/4 teaspoon garlic powder, and 1/4 teaspoon pepper.
Pour over meat; close bag.
Marinate 2 to 3 hours at room temperature or overnight in refrigerator.
Turn bag occasionally to distribute marinade.
Remove meat from bag; reserve marinade.
Place meat on rack of broiler pan.
Broil 6 to 8 inches from heat till medium rare, about 50 to 60 minutes; turn meat every 10 minutes.
Baste with reserved marinade the last 15 to 20 minutes.