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INGREDIENTS
| 2/3 cup |
|
150 mL |
|
EACH olive oil and white wine vinegar |
| 1/2 cup |
|
125 mL |
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EACH raspberry jam and apricot jam |
| 2 tbsp |
|
30 mL |
|
liquid honey |
| 1 tsp |
|
5 mL |
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Dijon mustard |
| 2 |
|
2 |
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garlic cloves, minced |
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Salt and pepper to taste |
| 2 lb |
|
1 kg |
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Beef Oven or Rotisserie Roast (e.g. Inside Round, Outside Round or Sirloin Tip) |
| 1 |
|
1 |
|
large mango, peeled and sliced |
| 2 cups |
|
500 mL |
|
summer berries (raspberries, blueberries or quartered strawberries) |
| 12 cups |
|
3 L |
|
mixed salad greens |
PREPARATION TIME: 20 minutes
COOKING TIME: 1 to 1 1/2 hours
MARINATING TIME: 12-24 hours
DIRECTIONS
1. Combine oil, vinegar, raspberry jam, apricot jam, honey, mustard, garlic, salt and pepper. Place half the mixture in large sealable freezer bag, reserving the rest as dressing. Pierce roast all over with fork, add to bag and refrigerate 12 - 24 hours.
2. Place drip pan containing 1/2 inch (1 cm) water under grill on one side of barbecue. Preheat barbecue to medium-high heat (400°F/200°C).
3. Discard marinade and insert meat thermometer into centre of roast. Place roast on grill over drip pan; turn heat off under just the roast.
4. Cook at constant heat, in closed barbecue, until thermometer reads 140°F (60°C) for medium-rare (about 1 to 1 1/2 hours). Remove roast to cutting board; tent with foil 10-15 minutes. Carve roast into thin slices and toss with mango, berries, salad greens and reserved dressing.
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NUMBER OF SERVINGS: 8 SERVINGS
NUTRITION INFORMATION PER SERVING
| 342 Calories |
|
14 g Fat |
| 25 g Protein |
|
31 g Carbohydrates |
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A good source of Iron (22 % RDI)
and an excellent source of Zinc (48 % RDI)
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TIP
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The roast can also be cooked with a rotisserie.
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