Barbecue Style or Oven Baked Roast

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“This roast is moist and nice and tender and the sauce adds to the taste of the meat. Excellent when sliced very thin and served on a large bun.”
2hrs 15mins

Ingredients Nutrition


  1. In a large sealable zip-lok bag, combine barbecue sauce, red wine, Worcestershire sauce, steak sauce and ketchup.
  2. Pierce beef all over with a 2-prong fork and place in the bag.
  3. Seal bag and refrigerate for 12 to 24 hours, turning at least once during marinate period.
  4. Remove roast from bag and place on a double layer of heavy duty aluminum foil that has been sprayed with cooking oil.
  5. Reserve marinade and set aside.
  6. Spread minced garlic over roast.
  7. Layer sliced onions on top of roast.
  8. Pour 1/2 cup of reserved marinade over roast.
  9. Set aside remaining marinade.
  10. Cover roast with a second layer of double aluminum foil; seal edges tightly.
  11. Preheat barbecue or oven to 350°F.
  12. If barbecuing, when temperature reaches 350 F, turn one burner OFF and place roast on the grill over the turned OFF burner.
  13. Cook for 1 1/2 to 2 hours in a closed barbecue or cook until done or to your desired doneness.
  14. When done, remove from aluminum foil and place on a large plate; cover with foil and let rest for about 10 minutes before carving.
  15. In the meantime, pour any cooking juices left in the foil and the reserved marinade into a saucepan and bring to boil.
  16. In a small bowl, mix together cornstarch and 3 tablespoons of cold water.
  17. Add mixture to the boiling sauce and cook, stirring until sauce is slightly thickened.
  18. Slice beef thinly and place on each plate.
  19. Drizzle sauce mixture over slices of beef.
  20. Serve with veggies and potatoes.
  21. This beef is also excellent sliced very thin and served on a large, lightly toasted bun.
  22. Firstly, butter the bun, then spread some mayonnaise, then some Dijon Mustard and any other condiment you may like.
  23. Place a generous amount of thinly sliced beef on the bun and enjoy.

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