|
|
|
www.RecipeFaire.com Presents:
|
|
|
|
Barbecued Round Up Roast
|
|
by:
Susan Yarling
|
|
|
|
Barbecued Round-Up Roast Recipe slowly grills beef round tip roast after marinading in black coffee, orange juice, chopped onion, dried rosemary and thyme and black pepper.
|
INGREDIENTS
|
|
5 pounds beef round tip roast or beef chuck cross rib roast
|
|
1 cup strong black coffee
|
|
1 cup orange juice
|
|
1 cup chopped onion
|
|
1 tablespoon dried rosemary
|
|
1 tablespoon dried thyme
|
|
1 teaspoon ground pepper
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Place roast in shallow glass baking dish. Mix remaining ingredients; pour over roast. Cover and refrigerate, turning occasionally, at least 6 hours, no longer than 48 hours.
|
|
|
|
2:
Prepare charcoal grill for barbecuing. With tongs, move glowing coals toward outside edge of grill. Place metal drip pan in center of grill. Push coals around sides of drip pan. Place grill rack 6 inches above drip pan.
|
|
|
|
3:
Cook roast on grill over medium-hot coals, turning every 15 minutes, for 1 1/2 to 2 1/2 hours. Baste occasionally with marinade while cooking. After 1 1/2 hours, insert meat thermometer into center of roast. The thermometer should register 140°F for rare, 160°F for medium, and 170°F for well-done. NOTE: meat will continue to cook after being removed from heat - as much as 10 degrees. Remove from heat accordingly. See Direction below.
|
|
|
|
4:
Remove roast from heat when thermometer registers 5 - 10°F below the temperature of desired doneness. Roast will continue to cook after removal from heat. For easier carving, allow roast to stand in a warm place 15 to 20 minutes.
|