Barbecued Foil-Wrapped Tangy Marinated Beef Roast

Barbecue-braising is a novel way to have pot roast in the summer while you take the heat out of the kitchen: foil-wrapped pot roast simmers in its own juices while it cooks. Serve with the sauce you make from the marinade, baked potatoes, fresh corn on the cob and garden-fresh salads for a super relaxed summer dinner that you get to sit and enjoy rather than tending the grill.
Yield 6 Servings Prep. Time 10 min Marinating Time 720 min Cooking Time 165 min Total Time 895 min


Here are the following ingredients:

  • ½ cup (125 mL) barbecue sauce
  • ¼ cup (60 mL) EACH Worcestershire sauce and steak sauce
  • ¼ cup (60 mL) red wine
  • 2 tbsp (30 mL) ketchup
  • 3 lb (1.5 kg) Beef Cross Rib Pot Roast
  • 1 medium onion, cut lengthwise into wedges
  • 3 cloves garlic, minced
  • 1 tbsp (15 mL) cornstarch mixed with 1 tbsp (15 mL) cold water

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine barbecue sauce, Worcestershire Sauce, steak sauce, red wine and ketchup in large sealable freezer bag. Pierce beef all over with fork and add to bag, massaging to coat; seal and refrigerate for 12 to 24 hours.

  2. Preheat barbecue to medium (350°F).

  3. Remove meat from marinade, reserving marinade. Place roast on double layer of heavy-duty foil; scatter onion and garlic over roast. Cover with second double layer of foil; seal edges tightly. Turn one burner off; place roast on grill over turned-off burner. Close lid and cook for 2½ to 3 hours or until meat is fork-tender.

  4. Remove from grill, sliding foil packet onto baking sheet. Open packet and transfer roast to cutting board, cover with foil and keep warm.

  5. Pour cooking juices and onion mixture into medium saucepan; add reserved marinade and bring to boil over medium-high heat. Gradually stir in cornstarch mixture; boil stirring, for 2 to 3 minutes or until thickened. Slice beef across the grain and serve drizzled with sauce.