1/2	C	dry red wine
1/4	C	vegetable oil
3	tbsp.	lime juice
3	tbsp.	vinegar
2	tbsp.	minced onion
1		bay leaf
2	tsp.	dried thyme
1	tsp.	dried marjoram
3	lbs.	boneless chuck roast - 2 inches thick

Combine first 8 ingredients in a shallow dish and mix well. Place roast in dish, turning once in marinade. Cover and refrigerate 8 hours.

Remove roast from refrigerator, and let stand one hour. Drain roast, reserving marinade. Grill roast about 6 inchess from medium-hot coals for 30 minutes on each side or until a meat thermometer registers 140F for rare or 150F for medium-rare; baste frequently with reserved marinade. Yield: 8 servings.