Jelly Roast

• 1 chuck roast (4 to 6 lb.)
• garlic powder
• onion powder
• Worcestershire sauce
• celery salt
• meat tenderizer
• small jar grape jelly
• 2 c. catsup
• 1/2 c. vegetable oil

1. Sprinkle roast liberally with the garlic powder, onion powder, celery salt, meat tenderizer and Worcestershire sauce.
2. Poke spices into roast with a large fork.
3. Pour jelly into a small bowl.
4. Using a pastry brush, coat the roast with jelly.
5. Let stand for 2 hours. Mix the catsup, oil and 4 tablespoons Worcestershire in a small jar with a lid.
6. This mixture will separate and must be shaken regularly.
7. Start roast in the microwave cooking on High power for 6 minutes.
8. After microwaving, move to grill, basting liberally with the catsup mixture.
9. Turn every fifteen minutes basting at every turning.
10. Cook until done.

chuck roast, garlic, onion, worcestershire sauce, celery salt, grape jelly, catsup, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1046507 (may not work)