1 4-pound boneless Chuck Roast, 1-1/2" thick
Place meat in a large sealable plastic bag; add teriyaki sauce and Tabasco; seal and refrigerate overnight. Prepare grill. Remove meat from marinade and set aside. In a measuring cup, place marinade and enough water to equal 2/3 cup; set aside. In a skillet, saute onion and pepper in oil until tender. Stir in marinade; simmer 1 minute. Stir in tomato, soy sauce and Tabasco; bring to boil; cook 1 minute, stirring, and keep warm on the side of the grill if you can.
Grill meat over hot coals 15 minutes each side. Remove meat to carving board, tent loosely with foil, and let sit about 15 minutes. Slice across the grain and serve immediately with sauce drizzled over or on the side.
Copyright © 2003 Carol Stevens, Shaboom's Kitchen, All Rights Reserved