Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Combine barbecue sauce, Worcestershire Sauce, steak sauce, red wine and ketchup in large sealable freezer bag. Pierce beef all over with fork and add to bag, massaging to coat; seal and refrigerate for 12 to 24 hours.
Preheat barbecue to medium (350°F).
Remove meat from marinade, reserving marinade. Place roast on double layer of heavy-duty foil; scatter onion and garlic over roast. Cover with second double layer of foil; seal edges tightly. Turn one burner off; place roast on grill over turned-off burner. Close lid and cook for 2½ to 3 hours or until meat is fork-tender.
Remove from grill, sliding foil packet onto baking sheet. Open packet and transfer roast to cutting board, cover with foil and keep warm.
Pour cooking juices and onion mixture into medium saucepan; add reserved marinade and bring to boil over medium-high heat. Gradually stir in cornstarch mixture; boil stirring, for 2 to 3 minutes or until thickened. Slice beef across the grain and serve drizzled with sauce.