BARBECUED CHUCK ROAST

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

 3 to 4 pound Chuck roast, 2−½ to 3 inches thick
 3 Cloves garlic, minced, crushed or put through a press
 1/4 cup Red wine vinegar
 1/4 cup Olive oil
 1/3 cup Sherry (just regular, dry sherry − not "cooking" sherry)
 1 tbsp. Soy sauce
 1 tsp. Dry mustard
 Freshly ground black pepper (several healthy grinds)
 2 tbsp. Tomato catsup

 Mix all marinade ingredients except the catsup.
Pour over the roast (the one−gallon plastic zip−lock freezer bags are perfect for this) and marinate
 for at least 24 hours.
When your grill is ready, remove the roast from the
marinade (reserve the marinade!) and put it on the grill, 4 to 5 inches from medium coals.
Put the cover on the grill.
Mix the catsup into the marinade, and baste 4 or 5 times during grilling.
It will take about 1 hour and 15 minutes for the roast to reach 160 degrees (medium).
An instant−read meat thermometer is a handy thing to have for this.