Pot Roast Barbecue

2-2 1/2 lbs. boneless chuck or cross-rib roast
1/2 c. ketchup
1/4 c. soy sauce
2 tbsp. red wine vinegar
2 tbsp. salad oil
1 tsp. ground ginger
1 clove garlic, minced or pressed
1 bunch green onions, sliced

Scrape meat to remove any pulverized bone left from cutting the meat. Pierce all over with fork. Place meat into a shallow glass dish. Combine ketchup, soy sauce, vinegar, oil, ginger, garlic and green onion. Pour marinade over meat. Turn meat over to coat both sides. Cover and refrigerate 8-24 hours. Remove from refrigerator before preheating barbecue. Scrape off marinade. Pierce again with fork. Allow to stand at room temperature for 30 minutes. Preheat barbecue. Cut meat in half. Cook over medium-hot coals for 45 minutes to one hour. Turn every 10 minutes. Baste with marinade. To serve, slice thinly on the diagonal.

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