Prep 15 mins
Cook 3 hrs
I combined my sister-in-law's marinade recipe with my friend's barbecue cooking method. I then submitted this recipe into to a radio station as part of a contest and I ended up winning the grand prize of a Jenairre stove! It's so versatile that it works both with cheap cuts of beef and expensive too. I won't cook beef roast any other way. Enjoy!
- Using a food processor, crush peppercorns until fine.
- Add garlic to processor and crush.
- Add soy sauce, Worcestershire sauce and lemon juice and blend.
- Pour mixture into giant zip lock freezer bag and add the meat to be marinated (even the cheapest cuts of beef will taste like prime rib!).
- Seal bag.
- Refrigerate for 48 hours (turn bag every time you open the fridge door).
- Reserve the marinade for later use.
- Barbecue the meat as you would normally however, I prefer to cook the meat very VERY slowly using an indirect cooking method--only ONE side of the barbecue is lit and turned down to low.
- The meat is placed on the one side of the barbecue which is off, over a pan of water, which sits on the barbecue rocks.
- Note: Total barbecue time depends on the size of beef roast.
- Relax while your dinner cooks.
- Put marinade on the stove and bring to a boil.
- Add just enough marinade to some sour cream, to make a sauce to drizzle over the cooked meat.
- Sit back and enjoy the compliments.
Followed recipe fairly closely and it turned out great. I put the meat on the warming rack of my grill and used the heat from both burners to cook it and had no problem. Will definetely cook this again.
I only had time to marinate for 8 hrs so poked holes in the roast before soaking. I agree it makes way more marinade/sauce than required for a 5-6 lb roast so I cut those ingredients in half. I almost didn't do the sour cream step, but I found the marinate very tangy. The cream blended the sauce nicely into a very flavourful addition. It turned out to be my favorite part of the meal. Made twice-baked potatoes & the sauce was used onto on them also. This deserved 1st prize, thanks for sharing.
Really good recipe...the sauce is delicious with the sour cream mixed in with it. Sometimes I don't have time to marinade for the entire 48 hours, so I poke holes in the meat with a fork before I pour in the marinade, it seems to soak in the flavor just as well.