Barbecued Round Up Roast
|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|
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.