1 4-pound beef chuck pot roast,
cut 1 1/2 inches thick
1 teaspoon grated lemon peel
1/2 cup lemon juice
1/3 cup cooking oil
2 tablespoons sliced green
onion with tops
4 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon Worcestershire
1 teaspoon prepared mustard
1/8 teaspoon pepper
Score fat edges of roast. Place meat in shallow baking dish.
Combine lemon peel and juice, cooking oil, green onion,
sugar, salt, Worcestershire, mustard, and pepper.
Pour over roast. Cover; let stand 3 hours at room temperature or
overnight in the refrigerator, turning roast several times.
Remove roast from marinade, reserving marinade. Pat
excess moisture from roast with paper toweling. Grill roast over
medium-hot coals 17 to 20 minutes.
Turn;cook 17 to 20 minutes more for rare to medium-rare.
Heat reserved marinade on grill.
Remove roast to serving platter.
Carve across the grain
into thin slices.
Spoon marinade over.
Serves 6 to 8.