2-3 lb beef chuck roast
2 cloves garlic minced
2 tablespoons olive oil
1/2 cup red wine vinegar
1/3-1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon sugar
3-4 basil leaves

1. Cook garlic in oil in small skillet over medium heat, 2-3 minutes or until fragrant. Remove from heat.
2. stir in vinegar, ketchup, Worcestershire sauce, sugar and basil.
3. Slash fat edges of roast and pierce both sides all over with a fork.
4. Place meat in plastic bag. Pour marinade over meat.
5. Refrigerate overnight (10-12 hours), turning several times if possible.
6. Drain meat, reserving marinade.
7. Grill over medium coals 25 minutes, brushing with marinade.
8. Turn, grilling 20-25 minutes more for medium rare.
9. Heat remaining marinade and serve with sliced roast.

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