Roast Beef in Bourbon Sauce

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Roast Beef in Bourbon Sauce Ingredients

1/2 c Vegetable Oil	1 ts Salt
1/2 c Bourbon	1/4 c Wine Or Cider Vinegar
1 lg Onion; Thinly Sliced	1 Rib-Eye Or First Cut Chuck
2 lg Cloves Garlic; Minced	Or Boneless Round Steak;
1 ts Freshly Ground Black Pepper	About 5 to 6 Pounds
1 ts Dry Mustard

Instructions for Roast Beef in Bourbon Sauce

Combine the oil, bourbon, onion, garlic, pepper, mustard, salt and vinegar, blending well. Place the meat in a plastic bag or glass dish. Pour the marinade over the meat and marinate 1 hour at room temperature, turning the meat 2 to 3 times. Drain the meat, reserving the marinade. Spit the meat from end to end through the center or on a diagonal, making sure that the roast is balanced. If the meat has not been tied already, tie it after you have fastened it in place with the spit forks--it will be a little firmer that way. Engage the spit and turn the meat, 8 to 10 inches above hot coals, for 1 1/2 hours or until a meat thermometer registers 120 degrees F. for rare, to 2 1/2 hours for well-done, 165 Degrees F on the meat thermometer. Brush with the sauce for the last 30 minutes of cooking. To roast on the grill, place the meat over a drip pan with the hot coals surrounding the drip pan, or pushed back. Turn and baste the meat as needed to cook evenly. Grill 1 1/2 to 2 1/2 hours. Let the meat stand, on a platter, 20 to 30 minutes before carving. Heat the sauce and serve with the meat. NOTE: Any leftovers make great sandwiches and beef salads. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BeefCuisine: Uncategorized

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