Friday, April 18, 2008

Recipe Raves: Grilled Beef Roast With California Marinade

I tired something new for supper last evening by grilling a bottom round beef roast and it was delicious!!!

I started by partially defrosting the roast in the microwave. I then mixed the California Marinade in a gallon-sized freezer bag. I placed the half-thawed roast in the plastic bag ensuring all surfaces were covered with the marinade and then continued to defrost the roast.

I preheated our gas grill and brushed the top rack with vegetable oil. I then placed the roast on the top rack, turned down the heat to the low setting, and closed the lid. I turned and basted the roast every 10 minutes for two hours. For a medium well done roast, the internal temperature needs to be around 160 degrees. It was getting too close to supper time and still wasn't done, so I removed the roast from the grill and sliced it into 1/2 inch thick steaks.

I replaced them on the grill and continued to baste them every few minutes.
The result was tender and juicy. The pieces varied in doneness from medium to rare (I personally like the rarer ones). We rounded out our meal with rice pilaf and grilled butternut squash (We didn't care for the squash much though).

The original recipe called for the roast to marinade for at least 8 hours and no longer than 24 hours, but since I generally don't plan ahead that far in advance, I modified the recipe.

For anyone wanting to try this, I have included the marinade recipe. Let me know how it turns out if you do decide to try this recipe out.

California Marinade
1/4 cup olive oil (or vegetable oil)
1/4 cup cider vinegar (or red wine vinegar)
1/4 cup cooking sherry (or apple juice)
1 tablespoon rosemary (I don't care for this herb, so I omitted it)
2 tablespoons ketchup
2 teaspoons soy sauce
1/2 teaspoon ground mustard
2 cloves garlic, finely chopped (I used dehydrated garlic)

After defrosting the roast in the marinade I placed the marinade in a heat resistant container and placed on the grill to heat it throughly. This is important step to maintain the safety of the marinade. I don't want anyone to get food poisoning. :(

You may want to double the marinade mixture as I ran out halfway through the grilling process.

Bon appetit!!!


Livin' Life said...

Sounds so yummy!! I might have to break out some beef this weekend!!

Anonymous said...

Wow sounds delicious! I should have come to your house for dinner last night. :) I will have to try that marinade. We like to grill a lot.

Wasn't the battle of the bands this weekend??

Beautiful Grace said...

Yes, Sandy, the BOB is today at 12:00 noon. The boys are leaving in about 30 minutes. Strongman and I will be heading down later. We're excited!!!

I am hoping to videotape them, and maybe I can figure out how to put it on my blog.

Anonymous said...

Let me know how it goes. We really wanted to come, it's just a busy time of the year! It sounds like something
my son and hubby would have enjoyed greatly!! :)

Anonymous said...

Hi, Grace. My name is Lonnie. I came across your blog by googling "Roasting Beef on Gas Barbeque." I live in Calgary, Alberta, Canada.

I tried this recipe today with apple cider vinegar and cooking sherry, and some Bragg's seasoning instead of soy sauce as I had run out of the later.
Did use some rosemary because I like it.
Don't remember the size of roast, but in about 2 hours on the top rack with a pan (with some water in it) for drippings on the bottom rack, and only occasional basting, this beef turned out great.

Used a meat thermometer for rare.

Was fairly strongly, but yummily, flavoured. My 17-year old thought it a bit salty (the only salt was the soy sauce). I suspect the apple-cider vinegar and sherry together resulted in this tart and sweet sauce.

Meat was very tender.

Thanks for sharing!