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Captain's Table Bbq'D Roast

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

30 min

Ready

170 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
5 pounds beef roast
rolled
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Marinade
½ cup olive oil
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¼ cup lime juice
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¼ cup dijon mustard
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½ cup white wine
chablis
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1 tablespoon tarragon leaves
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1 tablespoon dill weed
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1 teaspoon cumin
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1 tablespoon black pepper
freshly ground
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6 each garlic cloves
slivered into 20-25 pieces
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Glaze
2 tablespoons olive oil
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cup soy sauce, light
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¾ cup honey
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1 tablespoon ginger
grated
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1 large garlic cloves
minced
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2 tablespoons lemon juice
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¾ tablespoon thai bird's eye chili peppers
crushed
*

Ingredients

Amount Measure Ingredient Features
2.3 kg beef roast
rolled
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Marinade
118 ml olive oil
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59 ml lime juice
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59 ml dijon mustard
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118 ml white wine
chablis
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15 ml tarragon leaves
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15 ml dill weed
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5 ml cumin
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15 ml black pepper
freshly ground
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6 each garlic cloves
slivered into 20-25 pieces
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Glaze
3E+1 ml olive oil
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79 ml soy sauce, light
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177 ml honey
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15 ml ginger
grated
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1 large garlic cloves
minced
* Camera
3E+1 ml lemon juice
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11 ml thai bird's eye chili peppers
crushed
*

Directions

MARINADE: Combine first eight ingredients in a mixing bowl, stir well and pour into a durable plastic bag.

With the tip of a sharp knife, penetrate the outer skin of the roast and insert the slivered garlic cloves.

Add beef to the bag, seal and turn to thoroughly coat.

Let stand a minimum of 1½ hours, turning several times.

THE GLAZE: Add honey to sauce pan, heat gently.

Add all other glaze ingredients, stir frequently.

DO NOT BRING TO A BOIL!

Remove from heat.

PREPARATION: Preheat grill to minimum 325℉ (160℃).

Remove beef from marinade, reserve for future use.

Set beef on rack.

Insert meat thermometer so that probe is in the center of the meat.

Cover with tinfoil tent and place on grill or spit.

For rare meat, roast for 33 minutes per pound or up to an internal temperature of 140 degrees F for rare meat, 160 degrees F for medium.

GLAZE after 30 minutes.

Remove foil for last ½ hour.

Remove from grill and let stand for fifteen minutes before slicing thinly.

Remaining glaze can be re-heated and used as a sauce.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 495g (17.5 oz)
Amount per Serving
Calories 115051% from fat
 % Daily Value *
Total Fat 65g 100%
Saturated Fat 19g 93%
Trans Fat 0g
Cholesterol 318mg 106%
Sodium 796mg 33%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 5%
Sugars g
Protein 202g
Vitamin A 1% Vitamin C 15%
Calcium 12% Iron 44%
* based on a 2,000 calorie diet How is this calculated?
 

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