Ingredients:

4 lb. beef chuck roast, cut 2″ thick
1 c. catsup
1/2 c. water
1/2 c. olive oil
1/3 c. vinegar
1/2 tsp. black pepper
1 tsp. salt
1 tsp. celery seed
1/8 tsp. garlic powder
1 tbsp. sugar
1 tsp. chili powder
2 tbsp. instant coffee crystals
3-4 dashes hot pepper sauce

Instructions:

Using a sharp knife, score the fat edges of the meat. Combine the ingredients and pour over the meat. Cover and refrigerate several hours or overnight, turning several times.
Wipe excess marinade off meat and reserve remainder of marinade. Cook meat over medium coals 20-25 minutes each side for rare to medium-rare. Brush with marinade during last 15 minutes.
Bring remaining marinade to low boil and serve with meat.

To serve, cut meat into thin slices across the grain.