1 large onion or 2 medium onions chopped
2 T. oil
6-7 garlic cloves, minced
¼ cup chopped parsley
1/3 cup soy sauce
1 ½ tsp. ginger, allspice, rosemary
6 T. red wine vinegar
4 T. packed brown sugar
1 ¼ cup beef broth (1 can Campbell)
Adolf meat tenderizer (unseasoned)
Stab meat and rub with hand.
3 ½ – 4 lb. chuck roast — 2 inches thick
In fry pan sauté onion, garlic, fresh ground pepper until soft. Add all other ingredients. Bring to a boil
Tenderize meat while marinade cools slightly but is still warm. Add meat and marinate 6 hours or overnight. Drain briefly and grill 4-6 inches from hot coals.
Cook turning several times and basting 30-40 minutes. Medium rare.