Barbecue Style or Oven Baked Roast

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
2hrs 15mins
Ingredients:
10
Serves:
12
Advertisement

ingredients

Advertisement

directions

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

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes