Hot Style Eye Of Round
|Beef eye of round roast||3 Pound (1 Roast)|
|Instant unseasoned meat tenderizer||1 Teaspoon|
|Catsup||1 Cup (16 tbs) (Hot Style)|
|Water||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Chili powder||1⁄2 Teaspoon|
Sprinkle all sides of roast evenly with tenderizer, using 1/2 teaspoon per pound of meat.
To ensure penetration, pierce all sides deeply at '/2-inch intervals with long-tined fork.
In saucepan combine catsup, water, Worcestershire, garlic, chili powder, and salt.
Simmer 5 minutes.
Insert spit rod through center of roast.
Adjust holding forks; test balance.
Insert meat thermometer near center of roast, not touching metal rod.
Place medium-hot coals around drip pan.
Attach spit; position drip pan under meat.
Turn on motor; lower hood or cover with foil tent.
Roast over medium-hot coals till thermometer registers 140° for rare, about 1 1/2 hours.
Brush with sauce during last 30 minutes.
Heat sauce; pass with meat.