Barbecued Roast Beef with Chow-Chow Relish

Name: Barbecued Roast Beef with Chow-Chow Relish
Yield: 16
Ingredients: 4 lb (2 kg) Beef Oven or Rotisserie Roast; 2 cups (500 mL) barbecue sauce; Chunky Chow-Chow Relish (recipe follows); Fresh Chow Chow Relish 2 cups (500 mL) EACH cauliflower florets and coarsely chopped carrots; Salt; 1 sweet green pepper, coarsely chopped; ½ cup (125 mL) EACH chopped red onion and barbecue sauce; 2 tbsp (30 mL) EACH vinegar and minced fresh parsley; 1 tsp (5 mL) prepared hot mustard

in All Recipes, Grilling, Rotisserie Roast BBQ Roasting, Cook Once Eat Twice, Dinner Party, Pot Luck

Barbecued Roast Beef with Chow-Chow Relish

Serving: 16
:

Print Recipe

Serve barbecued roast beef as part of a buffet with salads and this retro-style easy fresh homemade pickle. No need to rush to the table as the beef is perfect served al fresco this way.

Directions

Pierce roast all over with fork. Place in large sealable freezer bag with barbecue sauce; refrigerate for 8 to 12 hours. Discard marinade after use. (If using Premium Rotisserie/Oven Roasts marinate only for 1 to 2 hours or simply rub all over with some of the sauce).

Place drip pan under grill; add 1/2 inch (1 cm) water to pan. Preheat barbecue to medium-high (400°F/200°C). To Cook with Rotisserie: Insert spit rod lengthwise through centre of roast; secure with holding forks and place over drip pan. To Cook without Rotisserie: Place roast on grill over drip pan that is moved to one side; turn heat under just the roast.

Insert meat thermometer into middle of roast, avoiding spit rod (if using). Cook at constant heat in, closed barbecue, until thermometer reads 145°F(63°C) for medium-rare doneness, about 40 to 50 minutes per kg (20 to 25 minutes per lb). Transfer to cutting board; cover with foil and let stand for up to 30 minutes. Carve into thin slices to serve.

Fresh Chow Chow Relish

Meanwhile, cook cauliflower florets and carrots in pot of boiling salted water for about 4 minutes or until tender-crisp. Drain well; place in bowl. Stir in green pepper, red onion, barbecue sauce, vinegar, parsley and hot mustard. Cover and refrigerate for up to 1 week. (Makes 4 cups/1 L)