|Chuck roast||3 Pound (2 inches thick)|
|Bottled italian salad dressing||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Instant unseasoned meat tenderizer||2 Tablespoon|
Pierce meat deeply all over with fork; place in shallow dish.
Mix salad dressing and lemon juice; pour over meat.
Cover; chill at least 2 hours, turning meat several times.
Remove meat from marinade; sprinkle with meat tenderizer, following label directions.
Crush peppercorns; press half onto each side of steak.
Place on grill about 6 inches above hot coals.
Grill 15 minutes on each side for rare or to desired degree of doneness.
Carve into slices 1/4 inch thick