Pot Roast Barbecue
2 1/2 pounds Boneless chuck or cross rib
1/2 cup Ketchup
1/4 cup Soy sauce
2 tablespoons Red wine vinegar
2 tablespoons Salad oil
1 teaspoon Ground ginger
1 Clove garlic minced or Pressed
1 bunch Green onions sliced
Scrape meat to remove any pulverized bone left from cutting. Pierce all over with fork. Place into shallow glass dish.
In a bowl, combine ketchup, soy sauce, vinegar, oil, ginger, garlic and onion. Pour over meat. Turn meat to coat on all sides. Cover.
Refrigerate 8 to 24 hours. Remove meat from refrigerator. Scrape off marinade. Pierce again with fork. Allow to stand at room temperature for at least 30 minutes.
Preheat grill. Cut meat in half. cook over medium hot coals for 45 minutes to 1 hour, turning every 10 minutes. Baste with marinade several times during cooking. Carve into thin diagonal slices. Serves 6.