Pot Roast Barbecue Recipe

• 2-2 1/2 lbs. boneless chuck or possibly cross-rib roast
• 1/2 c. ketchup
• 1/4 c. soy sauce
• 2 tbsp. red wine vinegar
• 2 tbsp. salad oil
• 1 teaspoon grnd ginger
• 1 clove garlic, chopped or possibly pressed
• 1 bunch green onions, sliced

1. Scrape meat to remove any pulverized bone left from cutting the meat.
2. Pierce all over with fork.
3. Place meat into a shallow glass dish.
4. Combine ketchup, soy sauce, vinegar, oil, ginger, garlic and green onion.
5. Pour marinade over meat.
6. Turn meat over to coat both sides.
7. Cover and chill 8-24 hrs.
8. Remove from refrigerator before preheating barbecue.
9. Scrape off marinade.
10. Pierce again with fork.
11. Allow to stand at room temperature for 30 min.
12. Preheat barbecue.
13. Cut meat in half.
14. Cook over medium-warm coals for 45 min to one hour.
15. Turn every 10 min.
16. Baste with marinade.
17. To serve, slice thinly on the diagonal.

boneless chuck, ketchup, soy sauce, red wine vinegar, salad oil, grnd ginger, clove garlic, green onions

Taken from cookeatshare.com/recipes/pot-roast-barbecue-22794 (may not work)