Smokehouse Grilled Roast Beef

Submitted by Chef mariajane

"What a great tasting Summer grilled roast!! And the gravy is just delicious -"

 

• Ready In: 48hrs
• Ingredients: 11
• Serves: 10-12

ingredients

• 1 cup barbecue sauce (Diana, Western Smokehouse Flavour)
• 1 cup tomato juice
• 1 tablespoon prepared horseradish
• 2 garlic cloves, minced
• 3 lbs sirloin tip roast (trimmed and tied) or 3 lbs eye of round roast (trimmed and tied)
• 1 1⁄4 cups beef or 1 1/4 cups chicken broth
• 1⁄4 cup port wine (optional) or 1/4 cup red wine (optional)
• 1 tablespoon cornstarch
• 1 tablespoon butter
• 1 teaspoon salt
• 1 teaspoon pepper

directions

1. Stir the sauce with tomato juice, horseradish, and garlic. Transfer the roast to a glass bowl or zip-lock bag. Pour the marinade over the roast and turn to coat. Marinate for at least 4 hours or up to 24 hours.
2. Preheat the grill to high. Remove the roast to a baking sheet and reserve the marinade. Strain all but 1/2 cup of the marinade into a saucepan. Bring marinade, 1 cup of broth, and port, if using, to a boil. Reduce to heat to medium and simmer for 5 minutes. Stir the cornstarch with the remaining broth and stir into the sauce mixture. Cook, stirring until sauce is thickened; whisk in butter. Keep warm.
3. Meanwhile, sprinkle the roast all over with salt and pepper. Transfer the roast to the preheated grill and sear each side for 1-2 minutes or until browned all over. Turn off the burner directly under the roast and reduce the temperature of the remaining burners to medium. Cook the roast, covered, for about 1 1/2 - 1 3/4 hours, turning and basting occasionally with 1/2 cup reserved marinade until beef is medium-rare or registers 140F on an instant-read thermometer. Remove the roast from the grill and rest, covered, for 10 minutes before slicing , Serve the beef with the warm gravy.
4. For a richer flavoured sauce, stir in any juices that accumulate under the roast as it rests.