3 to 4 lb. chuck roast.

Don't worry, it won't stay an ordinary "chuck" for long... soon it will be a bona fide "Charles"!

2/3 cup lemon juice
1/2 cup finely chopped green or yellow onion
1/3 cup oil
1 1/2 teaspoon salt
1 Tablespoon sugar
1 Tablespoon Worchestershire sauce
1 teaspoon mustard (Dijon or yellow is fine)
1 teaspoon finely shredded lemon zest
1/8 teaspoon black pepper

Put roast in non-reactive casserole and pour marinade over it. Cover and refridgerate for 6 hours or overnight. Turn every now and again.

To grill: Remove roast from marinade and place on medium heat grill, 17 to 20 minutes per side. Heat reserved marinade. When roast is finished, cut into thick slices across the grain, place on platter and dribble with marinade. Extra marinade can also be put in a gravy boat.

To roast: Place roast in roasting pan, cover with marinade. Roast at 350 degrees for an hour or until desired doneness.

This is most excellent served with baked potatoes, a big salad, crusty French or Italian bread torn into chunks.

Merme

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"In the midst of winter, I learned there lives in me an invincible summer" Camus (maybe a paraphrase)

My husband loved this.

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