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INGREDIENTS
| 3 lbs |
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1.5 kg |
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Sirloin Tip, Eye of Round, Inside Round or Outside Round Oven Roast |
| 1 |
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1 |
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bottle (344 mL) Renee's Gourmet Naturally Light Herb Medley Marinade |
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freshly ground black pepper |
| 1 cup |
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250 mL |
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red wine (optional) |
| 1/2 lb |
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250 g |
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mushrooms, sliced |
PREPARATION TIME: 10 minutes
COOKING TIME: 1 1/2 - 1 3/4 hours
MARINATING TIME: 12 -24 hours
DIRECTIONS
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Marinate roast in a large resealable freezer bag with ½ bottle of Renée’s marinade for 12-24 hours. Remove roast from bag, season with pepper and place a meat thermometer into centre of roast. Discard used marinade. Preheat both sides of BBQ to medium heat. Place roast on grill, fat side up. Turn off flame under beef, or more beef away from direct heat. Close BBQ cover. During cooking period, baste roast twice with some of the remaining bottled marinade. Cook to an internal temperature of 140°F (60°C) for medium-rare or 155°F (68°C) for medium. While roast is cooking, place wine and remaining Renée’s marinade with mushrooms into a saucepan and cook over medium-high heat. Serve beef thinly sliced with sauce.
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NUMBER OF SERVINGS: 10 - 12 SERVINGS
NUTRITION INFORMATION PER SERVING
| 238 Calories |
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9.5 g Fat |
| 27 g Protein |
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10 g Carbohydrates |
TIP
Roasting Guide
MEDIUM-RARE
22 min per lb/500 g
Remove from oven when internal temperature reaches 140°F (60°C).
MEDIUM
25 min per lb/500 g
Remove from oven when internal temperature reaches 155°F/68°C.
WELL
30 min per lb/500 g
Remove from oven when internal temperature reaches 165°F/74°C.
The temperature will rise an additional 5°F (3°C) during standing.
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