Smokehouse Grilled Roast Beef

Total Time: 48 hrs Cook Time: 48 hrs

Ingredients

• Servings: 10
• 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

Recipe

• 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.