Hawaiian Broil

2 1/2-3 pounds boneless pot roast, 2 inches thick 1/2 cup soy sauceJuice of 1 lemon or lime2 tablespoons bourbon or vermouth1-inch piece fresh ginger, grated, or 1/8 teaspoon ground ginger 1/4 cup brown sugar6 shakes bitters2 large cloves garlic, sliced12 ounces waterThe night or morning before serving: Pierce pot roast with a fork. Combine soy sauce, lemon or lime juice, bourbon or vermouth, ginger, brown sugar, bitters, garlic and water. Place meat in large plastic freezer bag or other container. Pour marinade over and let marinate overnight or all day.When ready to cook, prepare a grill or heat broiler.Remove meat from marinade; pour marinade into saucepan. Bring sauce to a boil; reduce heat and simmer several minutes. Sear meat over direct heat on both sides. If grilling, move meat away from direct heat and continue cooking, about 15 minutes per side or until done to your taste.If broiling, sear meat close to broiler element on both sides, then move rack away from element and continue cooking to desired doneness, about 15 minutes per side. Slice against the grain and serve with warm marinade.Serves six to eight.Nutrition values per serving: 614 calories, 50 g fat (22 g saturated), 8 g carbohydrates, 1 fiber, 29 g protein, 122 mg cholesterol, 1,100 mg sodium.