Description
The marinade and glaze complement the flavors of pork, chicken and beef. Tasty on pork ribs, too! I've been using this recipe with success for over 30 years, and we never tire of it! Yummmmm! It will have a nice crust with a tender inside. I always cook mine medium rare, and would not recommend cooking this roast to well done. It was shared my friend beth. Prep time does not include marinating in the refrigerator.
Ingredients
- Beef Roast
- Garlic
- Salt
- Chicken Bouillon
- Soy Sauce
- Honey
- Catsup
- Baking Soda
- Dry Mustard
Instructions
- Place roast in resealable plastic bag
- Mix all marinade ingredients and pour over meat, seal bag, and refrigerate 6-8 hours or overnight, turning bag times
- To grill, cook over high heat for 25-45 minutes, turning often to prevent burning
- Timewill depend upon how hot the grill is and how rare or well-done you like your meat
- While grilling, baste roast often with the marinade
- Remove meat from grill and place on platter
- Pour glaze over roast and spread to cover
- Slice roast across the grain into very thin slices and lay them in the juices on the platter
- Medium rare roasts will be more tender than those cooked longer
- Add 8-10 minutes to cooking time for each additional 1 / 2-inch increase in thickness
- Variation for rib: use marinade for spareribs
- Bake in 450 degree oven about 10 minutes
- Reduce heat to 350 degrees and cook for another hour or until done
- If desired, after cooking in the oven, remove ribs, and place on a hot outdoor grill for 10 minutes to brown the ribs
- Place ribs on platter and pour glaze over