Barbecued Butterflied Eye Round Roast
|Canned beer||12 Ounce (1 Can)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Beef eye of round roast||1 , butterflied|
|Sauce||1 Cup (16 tbs)|
In shallow glass dish, combine beer, oil, vinegar, onion, garlic and pepper.
Add roast; turn to coat with marinade.
Cover and refrigerate overnight, turning occasionally.
Drain roast; discard marinade.
Grill roast, on covered grill, over medium-hot briquets 25 minutes, turning and basting often with barbecue sauce.
Season with salt; if desired.
Carve roast into thin slices.
Heat remaining barbecue sauce and serve with beef slices.