Snappy Beef Roast Recipe

Snappy Beef Roast picture


MethodMain Ingredient


 Boneless beef chuck eye roast/Boneless chuck cross rib roast1
 Catsup1⁄2 Cup (8 tbs)
 Fresh lemon juice3 Tablespoon
 Vegetable oil2 Tablespoon
 Worcestershire sauce1 1⁄2 Tablespoon
 Garlic cloves2 Large, minced
 Ground cumin1 Teaspoon
 Salt1 Teaspoon
 Ground red pepper1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 440 Calories from Fat 277

% Daily Value*

Total Fat 31 g48.2%

Saturated Fat 4 g20.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3527.3 mg147%

Total Carbohydrates 43 g14.5%

Dietary Fiber 1.5 g6.2%

Sugars 30.9 g

Protein 3 g6%

Vitamin A 37.8% Vitamin C 75.9%

Calcium 9.5% Iron 19.9%

*Based on a 2000 Calorie diet


Combine catsup, lemon juice, vegetable oil, Worcestershire sauce, garlic, cumin, salt and red pepper.
Brush mixture evenly over surface of beef chuck eye roast; place in large plastic bag.
Close bag securely; refrigerate 12 hours (or overnight, if desired).
Insert meat thermometer in roast so bulb is centered in thickest part, not resting in fat.
Cook in covered grill using indirect heat.
Arrange coals on lower grid around outside edges; place drip pan between coals.
When coals are ash-gray (about 30 minutes), place roast, fat side up, on grid above drip pan.
Cover cooker, leaving all vents open.
Cook roast to desired doneness, about 25 to 30 minutes per pound.
Remove from grill when meat thermometer registers 135°F for rare or 155°F for medium.
Allow roast to stand 15 to 20 minutes in warm place before carving.
Carve roast into thin slices.
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