Indirect-heat Barbecue Roasting

Barbecued Marinated Roast Beef

5 min prep

720 min marinating

105 min cooking

Serves 10

Difficulty 1/5

Vinaigrette salad dressing is a super-easy marinade and since it comes in so many varieties, you always have all kinds of flavour options right at your fingertips. Roast beef is so simple to cook in the barbecue by indirect heat roasting. Our time-test results are based on a roast that was about 8-in (20 cm) long x 5-in (12.5 cm wide) x 4-in (10 cm) deep. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as barbecue and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments

Ingredients

4 lb (2 kg) Beef Outside Round Oven Roast 2 cups (500 mL) vinaigrette salad dressing (such as, balsamic vinaigrette or sun-dried tomato)

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Directions

1. Pierce roast all over with fork. Place in large sealable freezer bag with dressing, massaging to coat; seal and refrigerate for 12 to 24 hours. 2. Fill drip pan with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F). 3. Discard marinade from meat; pat roast dry with paper towel. Insert oven-safe meat thermometer into centre of roast. Place on grill over drip pan; turn off burner under drip pan. Close lid and cook for about 1 hour 40 minutes for medium-rare, removing from grill when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). NOTE: see ‘ESTIMATED COOKING TIMES’ chart below for timing estimates for all types and sizes of beef roasts. 4. Transfer roast to cutting board, cover with foil and let rest for 15 minutes. Carve across the grain into thin slices to serve.