1 (4- to 6-pound) roast beef (chuck or sirloin tip)
1/2 cup vegetable oil
1/2 cup dry red wine
Juice of one lemon
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon rosemary
1 teaspoon monosodium glutamate
3 tablespoon scallion or onion flakes
1 teaspoon salt
3 teaspoons cracked black pepper
1 garlic clove, crushed
2 bay leaves
2 tablespoons meat tenderizer

Procedures :
Mix all ingredients and pour into a plastic or glass bowl deep enough to hold entire roast and marinade. Put roast in bowl and turn twice. Add more wine if roast is not completely submerged into marinade. Using meat fork, punch holes all over roast. Cover and marinate 48 hours at room temperature in a place without much light. Grill on red hot coals after draining marinade and sprinkling meat with more pepper. Grill 20 minutes on each side. Allow roast to remain in grill with hood closed and while coals smolder for 10 to 15 minutes. Slice thickly and serve with horseradish sauce. Yields 8 servings.
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Category : Barbecue

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