Best Barbecued Beef Oven Roast
Ingredients:
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4 - 13 lb (2 - 6 kg) BEEF roast (inside round, eye of round or sirloin
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2 cup (500 mL) salad dressing (balsamic vinaigrette or sun-dried
Preparation:
Marinating is key to the best-barbecue oven roast. Salad dressing makes a super easy marinade and offers lots of flavour options. This may be cooked on a rotisserie or by Indirect Heat. Indirect Heat barbecue roasting: Cook roast directly on the grill positioned over a drop pan that is placed on one side of a preheated barbecue -- turn heat off under just the roast. Cook in a closed barbecue with constant heat. Roast will cook slightly faster than on rotisserie.
Pierce roast all over with fork. Place in large sealable freezer bag with dressing -- refigerate 12 to 24 hours.
Place drip pan containing 1/2-inch (1 cm) of water under grill. Heat barbecue to 400°F (200°C) using medium-high heat.
Discard marinade. Insert spit rod lengthwise though center of roast -- secure with holding forks. Insert meat thermometer into middle of roast avoiding spit rod.
Cook roast in closed barbecue over drip pan, maintaining constant heat, until thermometer reads 135 - 145°F (57 - 63°C) for rare to medium rare (about 18 to 21 min/lb or 40 to 60 min/kg).
Remove roast to cutting board -- tent with foil 10 to 15 minutes to allow temperture to rise 5°F (3°C). Carve into this slices to serve.
Courtesy of Beef Information Centre
www.beefinfo.org