Snappy Beef Roast Recipe
Ingredients
| 1 boneless beef chuck eye roast or boneless chuck cross rib roast | ||
| Catsup | 1/2 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Worcestershire sauce | 1 1/2 Tablespoon | |
| 2 large cloves garlic, minced | ||
| Ground cumin | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground red pepper | 1/2 Teaspoon | |
Directions
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.
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.
Chef
