Barbecued Steak

• 4 to 5 lb. pot roast, 2-inches thick (7-bone or round bone)
• 1/2 c. soy sauce
• 1 tsp. Worcestershire
• 1/3 c. tomato French dressing
• 1 c. catsup
• 1 tsp. garlic powder

1. Several hours ahead of time, at least 3 hours, place roast in shallow pan.
2. Combine remaining ingredients and pour over each side of meat.
3. Cover with waxed paper or foil.
4. Refrigerate.
5. Turn meat twice during marinating period.
6. Drain meat, retaining marinade. Place roast on grill.
7. (If you have a wire toaster, placer meat in it to facilitate turning.)
8. Turn every 10 minutes, brushing with marinade, until cooked to desired doneness:
9. rare, about 35 minutes; medium, about 45 minutes, well done about 1 hour.
10. To test for doneness, cut a slit near the bone or in thick center.
11. To serve, slice crosswise into 1/2-inch thick slices.
12. Makes about 6 servings.

pot roast, soy sauce, worcestershire, tomato, catsup, garlic powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577842 (may not work)