Rotisserie Inside Round Roast with Bourbon Sauce

By The Canadian Living Test Kitchen

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Rotisserie Inside Round Roast with Bourbon Sauce

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	303303 cal
pro	43 g43g pro
total fat	12 g12g total fat
sat. fat	4 g4g sat. fat
carb	2 g2g carb
fibre	00 fibre
chol	95 mg95mg chol
sodium	191 mg191mg sodium
% RDI:	-
calcium	11 calcium
iron	2626 iron
folate	88 folate

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Here's a roast that's less expensive than a premium rib eye but when very thinly sliced across the grain is tender and full of beef flavour. You can also follow this method with a similar-size eye of round oven roast. Indirect heat is an option if you don't have a rotisserie on your barbecue.

Ingredients

2 cloves garlic , minced2 2cloves garlic, minced
1 onion , finely chopped1 1oniononions, finely chopped
1/3 cup bourbon 1/3 1/3cup cupbourbon or rye whisky
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
2 tbsp balsamic vinegar 2 2tbsp tbspbalsamic vinegar
1 tbsp Dijon mustard 1 1tbsp tbspDijon mustard
1 tsp coarsely ground pepper 1 1tsp tspcoarsely ground pepper
1/2 tsp salt 1/2 1/2tsp tspsalt
1 beef inside round roast , about 6 lbs1 1beef inside round roast, about 6 lbs

Preparation

In large bowl, mix garlic, onion, bourbon, oil, vinegar, mustard, pepper and salt. Add roast, turning to coat. Cover and refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours.) Remove from marinade, brushing any bits back into bowl.

Follow manufacturer's instructions for using rotisserie. Or for 3-burner barbecue, remove grill racks. Place drip pan along centre of barbecue. Pour water into pan to depth of 1 inch (2.5 cm). Heat barbecue to medium-high. Turn centre burner off.

Clamp end of roast with rotisserie fork. Insert spit through fork and centre of meat. Clamp other end of roast with rotisserie fork. Position on barbecue with roast centred over drip pan. Start rotisserie motor. Close lid and grill over medium heat for 1 hour.

Meanwhile, pour marinade into small saucepan and bring to boil; reduce heat and simmer, stirring, until liquid is evaporated but mixture is still juicy, about 5 minutes.

In blender, pur?boiled marinade; spread over roast. Grill until meat thermometer inserted into centre registers 140°F (60°C) for medium-rare or 155°F (68°C) for medium, about 30 minutes.

Transfer roast to cutting board; pull out forks and spit. Tent with foil and let stand for 20 minutes before slicing thinly.

Source : Get Grilling: Summer 2007