Categories: Beef 
      Yield: 10 servings 
  
      1    3 to 3 1/2 lb. boneless             3 tb Lemon juice 
           Chuck roast                         1 tb Instant minced onion 
      2 ts Seasoned meat tenderizer            2 tb Dried thyme leaves 
      1 c  Red wine vinegar                    1    Bay leaf, crushed 
    1/4 c  Olive oil                           1 ts Medium-grind black pepper 
  
  Sprinkle one side of roast with 1 tsp. meat tenderizer.Pierce deeply with a 
  fork and turn over.Repeat with other side of roast. Let stand 30 minutes. 
  In a 2 qt. glass baking dish,combine vinegar,oil,lemon juice, onion,thyme 
  and bay leaf.Add roast and turn to coat.Cover with plastic wrap and 
  refrigerate at least six hours or overnight, turning roast and spooning 
  marinade over it periodically. Light charcoal in outdoor grill.Discard 
  marinade and scrape onion and herbs off meat to prevent them from burning 
  when grilled.Sprinkle meat with pepper and place in same dish.Cover again 
  and microwave on high 5 minutes.Turn roast over and microwave on high 5 
  minutes more.Immediately,grill over hot coals for 30 to 30 minutes for 
  medium doneness.Slice meat diagonally,serving juices with meat.Makes 8 to 
  10 servings.