1 (4 lb.) chuck roast, 2 inches thick
unseasoned meat tenderizer
2 medium onions, sliced
1 tsp. grated lemon peel
2/3 c. fresh lemon juice
3 Tbsp. sugar
3/4 tsp. oregano
1/8 tsp. pepper
3 Tbsp. soy sauce


Sprinkle meat with tenderizer, piercing with a fork. Layer 1/2 of onions in large shallow glass dish; place meat over onions and top with remaining onions. Combine remaining ingredients; pour over meat and onions. Cover and refrigerate overnight or for 5 to 6 hours, turning several times. Remove meat and place on grill. Grill to desired doneness while simmering onions in marinade until tender. Carve across grain of meat into thin slices; serve with onions. Makes 6 to 8 servings.