Ingredients
1 boneless beef chuck roast (3 pounds)1/3 cup tarragon wine vinegar1/4 cup olive oil1 envelope zesty Italian salad dressing mix1/2 teaspoon meat tenderizer, optional
Preparation
Pierce meat generously with meat fork; turn meat and pierce again. In a large resealable plastic bag, combine the vinegar, oil, salad dressing mix and meat tenderizer if desired. Add roast; seal bag and turn to coat. Refrigerate for 8 hours or overnight, turning often.
Grill over medium heat for 6-9 minutes on each side or until meat reaches desired doneness.
