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Barbecued Round Up Roast

Barbecue.Master's picture
Ingredients
  Beef round tip roast/Beef chuck cross-rib roast 1
  Strong black coffee 1 Cup (16 tbs)
  Orange juice 1 Cup (16 tbs)
  Chopped onion 1 Cup (16 tbs)
  Dried rosemary 1 Tablespoon, crushed
  Dried thyme 1 Tablespoon, crushed
  Pepper 1 Teaspoon
Directions

Place roast in shallow glass dish.
In small bowl, combine remaining ingredients; pour over roast.
Cover and refrigerate, turning occasionally, at least 6 hours or overnight.
Arrange medium-hot briquets around drip pan.
Drain roast; reserve marinade.
Place roast over drip pan.
Grill roast, on covered grill, 1 1/2 to 2 1/2 hours, turning every 20 minutes and basting with marinade, until meat thermometer registers 140°F for rare, 160°F for medium, or 170°F for well-done.
Remove roast when thermometer registers 5°F below the temperature of desired doneness.
Roast will continue to cook after removing it from grill.
For easier carving, allow roast to stand in warm place 15 to 20 minutes.

Recipe Summary

Cuisine: 
American
Method: 
Barbecue
Ingredient: 
Beef
Interest: 
Party

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