Prep 15 mins
Cook 2 hrs
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.
- 1⁄2 cup barbecue sauce
- 1⁄4 cup dry red wine
- 1⁄4 cup Worcestershire sauce
- 1⁄4 cup steak sauce
- 2 tablespoons ketchup
- 3 lbs boneless blade roast
- 4 large garlic cloves, minced
- 1 medium onion, sliced
- 1 tablespoon cornstarch
- 3 tablespoons cold water
- 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.