Sesame Beef Roast

Hey Jude's Note:

My family loves this roast during the summer and it's easy too! I found this recipe in the Sunset Barbecue Cookbook. Prep time does not include the overnight marinading time and, to be honest, I don't always marinate this overnight....I've found even just a few hours is enough.

• Total Time: 2 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 6

• 1⁄3; cup sesame seed
• ½ cup salad oil
• ½ cup soy sauce
• 1⁄3; cup lemon juice
• 2 tablespoons white wine vinegar
• 1 tablespoon sugar
• 2 cloves garlic , minced
• 1 medium onion , sliced
• 4 lbs cross-rib roasts or 4 lbs sirloin tip roast

Directions:

1. Toast sesame seeds in a wide frying pan over medium heat until golden (about 3 minutes), shaking pan often.
2. Remove from heat and add oil, soy, lemon juice, vinegar, sugar, garlic and onion.
3. Place meat in a close-fitting bowl; pour marinade over meat, cover, and refrigerate until the next day, turning occasionally.
4. Barbecue meat by indirect heat.
5. lift meat from marinade and drain briefly (reserve marinade); then place on grill directly above drip pan.
6. Cover barbecue and adjust dampers as necessary to maintain an even heat.
7. Cook, basting occasionally with marinade, until a meat thermometer inserted in thickest part register 135° to 140° for rare* (1 1/2 to 1 3/4 hours).
8. Let meat stand for 10 minutes; then cut across the grain into thin slices.
9. *Inmy family, we all like different degrees of'doneness', I've found if I take it out when the temperature on the meat thermometer is 150°, there are fairly well done parts with rarer meat in the middle.