Canadian-Beef-Best-Barbecued-Beef-Oven-Roast

Best Barbecued Beef Oven Roast

Marinating is key to a great barbecued beef oven roast recipe. Salad dressing makes a super easy marinade and offers lots of flavour options.

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Canadian-Beef-Best-Barbecued-Beef-Oven-Roast

Yields1112 Servings
Prep Time10 minsCook Time1 hr 15 minsTotal Time1 hr 25 mins

 1 4-13 lb (2-6 kg) Beef Rotisserie or Oven Roast (Inside Round, Eye of Round or Sirloin Tip)
 2 cup (500 mL) salad dressing (e.g. balsamic vinaigrette or sun-dried tomato)

1

Pierce roast all over with fork. Place in large sealable freezer bag with dressing; refrigerate 12 to 24 hours. Place drip pan, containing 1/2" (1 cm) water, under grill. Preheat barbecue to 400ºF (200ºC), using medium-high heat. Discard marinade. To Cook with Rotisserie: Insert spit rod lengthwise through centre of roast; secure with holding forks and place roast over drip pan. To Cook Without Rotisserie: Place roast directly on grill positioned over a drip pan that is moved to one side; turn heat off under just the roast.

2

Insert meat thermometer into middle of roast, avoiding spit rod (if using). Cook at constant heat, in closed barbecue, until thermometer reads 140°F (60°C) for medium-rare (about 30 min per lb/500g).

3

Remove roast to cutting board; cover with foil and let stand 10 to 15 minutes. Carve into thin slices to serve.

Ingredients

 1 4-13 lb (2-6 kg) Beef Rotisserie or Oven Roast (Inside Round, Eye of Round or Sirloin Tip)
 2 cup (500 mL) salad dressing (e.g. balsamic vinaigrette or sun-dried tomato)

Directions

1

Pierce roast all over with fork. Place in large sealable freezer bag with dressing; refrigerate 12 to 24 hours. Place drip pan, containing 1/2" (1 cm) water, under grill. Preheat barbecue to 400ºF (200ºC), using medium-high heat. Discard marinade. To Cook with Rotisserie: Insert spit rod lengthwise through centre of roast; secure with holding forks and place roast over drip pan. To Cook Without Rotisserie: Place roast directly on grill positioned over a drip pan that is moved to one side; turn heat off under just the roast.

2

Insert meat thermometer into middle of roast, avoiding spit rod (if using). Cook at constant heat, in closed barbecue, until thermometer reads 140°F (60°C) for medium-rare (about 30 min per lb/500g).

3

Remove roast to cutting board; cover with foil and let stand 10 to 15 minutes. Carve into thin slices to serve.

Best Barbecued Beef Oven Roast
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