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Name: Roast Beef in Bourbon Sauce
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 10
Cuisine: American
Ingredients: 2 lg Garlic minced; 1 ts Salt; 1/2 c Bourbon; 1 ts Dry mustard; 1 lg Onion Thinly Sliced; 1/4 c Wine Or Cider Vinegar; 1/2 c Vegetable oil; 1 Rib-Eye Or First Cut Chuck, Or Boneless Round Steak, About 5 to 6 Pounds; 1 ts Black Pepper freshly ground

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INGREDIENTS

2 lg Garlic ; minced
1 ts Salt
1/2 c Bourbon
1 ts Dry mustard
1 lg Onion ; Thinly Sliced
1/4 c Wine ; Or Cider Vinegar
1/2 c Vegetable oil
1 Rib-Eye ; Or First Cut Chuck, Or Boneless Round Steak, About 5 to 6 Pounds
1 ts Black Pepper ; freshly ground

Servings

INSTRUCTIONS

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.

NOTES

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Roast Beef in Bourbon Sauce

2 lg Garlic minced
1 ts Salt
1/2 c Bourbon
1 ts Dry mustard
1 lg Onion Thinly Sliced
1/4 c Wine Or Cider Vinegar
1/2 c Vegetable oil
1 Rib-Eye Or First Cut Chuck, Or Boneless Round Steak, About 5 to 6 Pounds
1 ts Black Pepper freshly ground

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.

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Nutrition

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Serving Size: 1 Serving (65g)
Recipe Makes: 10

Calories: 182
Calories from Fat: 123 (68%)

Amt Per Serving		% DV

	Total Fat 13.7g	18 %
	Saturated Fat 3.1g	15 %
	Monounsaturated Fat 7.4g
	Polyunsanturated Fat 2.3g
Cholesterol 19.1mg		6 %
Sodium 17.1mg		1 %
Potassium 124.8mg		3 %
Total Carbohydrate 2.1g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 1.6g
Protein 5.3g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 182

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