1 (3- to 5-pound) chuck roast (about 3 inches thick)
1/2 cup chopped onion
1/2 cup fresh lemon juice
1/4 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon oregano flakes
1/2 teaspoon rosemary
1 to 2 cloves garlic, minced

Mix all ingredients except meat for marinade.

In a nonmetal pan marinate meat for at least 3 hours, turning several times and basting with mixture. Cook on grill over hot coals 10 minutes on each side for medium-rare meat. For medium to well-done meat, cook 2 to 3 minutes longer per side. If preferred, meat can be smoked for 1 to 2 hours instead of grilling.

Yields 6 to 8 servings.