On-the-barbecue onion pot roast

10 Servings

Ingredients

Quantity Ingredient
5½ pounds Blade or chuck beef roast
(bone in)
2 Onions
⅓ cup Red wine vinegar
¼ cup Dijon mustard
¼ cup Olive oil
1 tablespoon Chopped fresh thyme OR
½ teaspoon Dried thyme
2 Bay leaves, crumbled
1 Cloves garlic
¼ teaspoon Each pepper and hot pepper sauce

Directions

Place roast in bowl. In food processor, puree together onions, vinegar, mustard, oil, thyme, bay leaves, garlic, pepper and hot pepper sauce; pour over roast. Cover and marinate in refrigerator for 24 hours, turning occasionally. Let stand at room temperature for 30 minutes.

Reserving marinade, place roast on greased grill over high heat; cook, turning often, for 20 minutes or until browned.

Turn off one burner; place roast over unlit burner. Increase heat to high on remaining burner; cover barbecue and cook roast, turning and basting occasionally with marinade, for 2½ to 3 hours or until meat thermometer registers 160øF for medium or until desired doneness.

Transfer to platter and tent with foil; let stand for 10 minutes before slicing. Makes 10 servings. Typed in MMFormat by cjhartlin@... Source: Canadian Living's Best Easy Cooking

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