| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Canadian |
Barbecue, Meats, Easy |
10 |
Servings |
INGREDIENTS
| 5 1/2 |
lb |
Blade or chuck beef roast |
|
|
(bone in) |
| 2 |
|
Onions |
| 1/3 |
c |
Red wine vinegar |
| 1/4 |
c |
Dijon mustard |
| 1/4 |
c |
Olive oil |
| 1 |
tb |
Chopped fresh thyme OR |
| 1/2 |
ts |
Dried thyme |
| 2 |
|
Bay leaves, crumbled |
| 1 |
|
Cloves garlic |
| 1/4 |
ts |
Each pepper and hot pepper sauce |
INSTRUCTIONS
Place roast in bowl. In food processor, puree together onions, vinegar,
mustard, oil, thyme, bay leaves, garlic, pepper and hot pepper sauce; pour
over roast. Cover and marinate in refrigerator for 24 hours, turning
occasionally. Let stand at room temperature for 30 minutes.
Reserving marinade, place roast on greased grill over high heat; cook,
turning often, for 20 minutes or until browned.
Turn off one burner; place roast over unlit burner. Increase heat to high
on remaining burner; cover barbecue and cook roast, turning and basting
occasionally with marinade, for 2 1/2 to 3 hours or until meat thermometer
registers 160°F for medium or until desired doneness.
Transfer to platter and tent with foil; let stand for 10 minutes before
slicing. Makes 10 servings. Typed in MMFormat by cjhartlin@msn.com
Source: Canadian Living's Best Easy Cooking
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on May 8, 1998
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