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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!

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Cindy Lynn February 28, 2004

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!

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Hey Jude September 07, 2003

Very tasty! I prepared the vairation by using spareribs. We really enjoyed the flavor (I also make double sauce/marinade). Will definitely make again!

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Kikimony May 06, 2003

It was ok. Not a true steak, but worth the money I paid for it. I think if I make this again I will marinate the meat longer. I just didn't taste the marinade very much.

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Chef LLB January 24, 2009
Honey Soy Grilled Roast