Pot Roast Barbecue
2 1/2 pounds
Boneless chuck or cross rib
1/2 cup Ketchup
1/4 cup Soy sauce
2 tablespoons Red wine vinegar
2 tablespoons Salad oil
1 teaspoon Ground ginger
1 Clove garlic minced or Pressed
1 bunch Green onions sliced
Scrape meat to remove any pulverized bone left from cutting. Pierce all over
with fork. Place into shallow glass dish.
In a bowl, combine ketchup, soy sauce,
vinegar, oil, ginger, garlic and onion. 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. Serves 6.
