Citrus-Marinated Chuck Roast for the Grill

As my sons grew up and moved out and began cooking/entertaining on their own, this was one of the dishes in our family cookbook that was a 'go-to' recipe for them. It met all their requirements: quick and easy prep, relatively inexpensive, and practically foolproof. And did I mention that it's pretty cheap? (Hey, when you're suddenly supporting yourself, some things bear repeating. lol) Actually, you don't have to be an impoverished college kid living in your first apartment to enjoy this. It's not beef tenderloin, but it's pretty darned good! Since the size of the roast (and the appetites) can vary a lot, the number of servings is just a guesstimate. Assuming you'll have ample side dishes, allow about 1/3 lb. of meat for women and older children and 1/2 lb. each for men. For teenaged boys, all bets are off! :) A couple of 'cook's notes'... Although I somehow doubt any of my guys actually bothered to buy fresh oranges and squeeze them, it does seem to make a difference. However, the MinuteMaid approach will work.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 3 -4  lbs  chuck roast (2-1/2 to 3 inches thick)
•  salt, to taste
•  pepper, freshly-ground, to taste
•  meat tenderizer, to taste
• 1⁄2 cup low sodium soy sauce
• 1  cup  orange juice, freshly-squeezed
• 1  tablespoon lemon juice, freshly-squeezed
• 1  teaspoon sugar
• 2  garlic cloves, minced
• 1⁄2 teaspoon ginger

Directions

1. Sprinkle roast generously on both sides with salt, pepper and meat tenderizer.
2. Mix remaining ingredients.
3. Put roast in a large ziplock bag; add marinade; seal and refrigerate at least overnight. (I prefer to go 48 hours.).
4. Grill over medium-hot coals, turning several times and basting with reserved marinade frequently.
5. Cook approximately 35-40 minutes, until done to your liking.
6. Allow roast to rest for 10 minutes before slicing.