*  Exported from  MasterCook  *

                            Pot Roast Barbecue

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish                        Meats
                Barbecue

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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      bn            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 tostand 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 withmarinade several times during cooking. Carve into thin diagonal slices.
 Serve immediatley.

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