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INGREDIENTS
| 4 - 13 lb |
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2 - 6 kg |
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Beef Rotisserie or Oven Roast (Inside Round, Eye of Round or Sirloin Tip) |
| 2 cups |
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500 mL |
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salad dressing (e.g. balsamic vinaigrette or sun-dried tomato) |
PREPARATION TIME: 10 min
COOKING TIME: 1 1/4 hours (for a 4 lb/2 kg roast)
MARINATING TIME: 12 – 24 hours
DIRECTIONS
1. Pierce roast all over with fork. Place in large sealable freezer bag with dressing; refrigerate 12-24 h. Place drip pan, containing 1/2" (1 cm) water, under grill.
2. Heat barbecue to 400º F (200º C), using medium-high heat. Discard marinade. Insert spit rod lengthwise through centre of roast; secure with holding forks. Insert meat thermometer into middle of roast, avoiding spit rod.
3. Cook roast in closed barbecue over drip pan, maintaining constant heat, until thermometer reads 140°F (60°C) for medium-rare (about 22 min per lb/500g). Remove roast to cutting board; tent with foil 10-15 min to allow temperature to rise 5ºF (3ºC). Carve into thin slices to serve.
Indirect Heat BBQ Roasting: Cook roast directly on the grill positioned over a drip pan that is placed on one side of a preheated barbecue; turn heat off under just the roast. Cook in closed barbecue with constant heat (as above). Roast will cook slightly faster than on rotisserie.
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NUMBER OF SERVINGS: 11-12 (from 4 lb/2 kg roast) SERVINGS
NUTRITION INFORMATION PER SERVING
| 200 Calories |
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8 g Fat |
| 30 g Protein |
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.1 g Carbohydrates |
TIP
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In the summer months, enjoy beef roasts barbecued, using a rotisserie or the indirect heat method.
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