In a bowl crush the 8 cloves of garlic and mix thoroughly with the mayonnaise. Coat the beef roast with the garlic/mayonnaise mixture. Wrap in aluminum foil.
Place in a preheated barbecue (about 300) and cook until an internal temperature of 145 is reached. (medium rare). A digital meat thermometer works great here.
Great garlic flavour and keeps the juices in. As a variation you can leave off the aluminum foil and cook the roast directly on the grill. If you do it this way place the roast on the grill and turn it to crisp up the garlic mayonnaise mixture on all sides. Good both ways.
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 8|
|Calories from Fat: 175 (65%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 74.8mg||23 %|
|Sodium 66.3mg||2 %|
|Potassium 359mg||9 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.9g|
|Protein 21.4g||31 %|
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Calories per serving: 270
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