2-3 lbs chuck roast, trimmed
1/4 cup olive oil
1 tablespoon worcestershire sauce
1 tablespoon liquid smoke
1/2 cup soy sauce
1 tablespoon white vinegar
2 garlic cloves, crushed
1 teaspoon celery salt
1 teaspoon dry mustard
1 tablespoon fresh ginger
1/4 cup brown sugar
Pierce the roast with a fork on both sides.
Mix all marinade ingredients together. Pour over the chuck roast in a zip-lock bag.
Refrigerate overnight or up to two days, turning several times.
Grill it as you would a steak. Let rest a few minutes, slice and serve.
Serves about 6.
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