Prep 10 mins
Cook 35 mins
The marinade and glaze complement the flavors of pork, chicken and beef. Tasty on pork ribs, too! I've been using this recipe with success for over 30 years, and we never tire of it! Yummmmm! It will have a nice crust with a tender inside. I always cook mine medium rare, and would not recommend cooking this roast to well done. It was shared my friend Beth. Prep time does not include marinating in the refrigerator.
- 2 lbs beef roast (I use chuck, sirloin tip, shoulder, eye of round, etc.)
- 2 cloves garlic, mashed
- 2 teaspoons salt
- 1 cup chicken bouillon
- 1⁄4 cup soy sauce
- 1⁄4 cup honey
- 1⁄4 cup catsup
- 1⁄2 teaspoon baking soda
- 1⁄4 cup honey
- 1⁄2-1 teaspoon dry mustard
- Place roast in resealable plastic bag.
- Mix all marinade ingredients and pour over meat, seal bag, and refrigerate 6-8 hours or overnight, turning bag times.
- To grill, cook over HIGH heat for 25-45 minutes, turning often to prevent burning.
- ***Timewill depend upon how hot the grill is and how rare or well-done you like your meat.
- ***While grilling, baste roast often with the marinade.
- Remove meat from grill and place on platter.
- Pour Glaze over roast and spread to cover.
- (I often double the Glaze because we like it so much).
- Slice roast across the grain into very thin slices and lay them in the juices on the platter. Medium rare roasts will be more tender than those cooked longer.
- NOTE: You can use any weight roast, but the thickness should be between 2-1/2 to 3 inches for the roast to be medium rare if cooked 35 minutes.
- Add 8-10 minutes to cooking time for each additional 1/2-inch increase in thickness.
- VARIATION FOR RIB: Use marinade for spareribs.
- Bake in 450 degree oven about 10 minutes.
- Reduce heat to 350 degrees and cook for another hour or until done.
- If desired, after cooking in the oven, remove ribs, and place on a HOT outdoor grill for 10 minutes to brown the ribs.
- Place ribs on platter and pour Glaze over.
I made this for dinner yesterday evening...actually assembled before going to bed the evening before and marinated almost 20 hours. I used a 3 lb. beef chuck roast, but followed the variation baking instructions for spareribs, using the convection feature of my range oven. I also doubled the glaze, spreading it over the top of the roast and allowing it to stand for 10 minutes to rest. The flavor was awesome, although the texture was a little tough, except for the center, which was medium rare. DH and I both agreed we want to have this for dinner again tonight, but decided to give it a spell in the crockpot. Oh, I just want to mention that it is absolutely through no fault of the recipe that we only ate half of the roast. I always buy roasts large enough to make two meals from, usually converting the left-overs into French Dip, a family favorite, the 2nd day. Obviously, since it didn't make it to become a French Dip, it was a hit with my family! Thank you for sharing this recipe Drew!
I made this with a sirloin tip roast and followed BG's instructions to a T. Very Good! My roast was about 2 1/2-3 lbs. so I grilled it a bit longer and did it over indirect heat on my gas grill, basting it every 15 minutes or so. It came out nicely browned and a bit crispy on the outside, but tender and juicy inside. Spread the glaze over the hot roast and let it rest for about 10 minutes before slicing. DH ate half the roast by himself. Thanks BeachGirl, this is going into my permanent file!
Very tasty! I prepared the vairation by using spareribs. We really enjoyed the flavor (I also make double sauce/marinade). Will definitely make again!