1 medium onion, chopped
2 tablespoons vegetable oil
2 cloves garlic, mashed
1/4 cup chopped fresh parsley
1/3 cup soy sauce
1 teaspoon powdered ginger
1 teaspoon allspice
1 teaspoon dried rosemary
3 tablespoons red wine vinegar
2 tablespoons brown sugar
1 1/4 cups beef broth

Saut?onion in oil until transparent. Stir in remaining marinade ingredients and bring to a boil. Remove from heat and cool.

To use, place a 4-pound chuck roast in a deep glass container. Pour marinade over roast and refrigerate for 6 hours or overnight, turning occasionally. Broil the roast over medium coals for 30 to 40 minutes.