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CROWD PLEASER BEEF ROAST

1 can (14 oz) pineapple tidbits
½ cup Worcestershire sauce
¼ cup lime or lemon juice
2 tbsp coarsely ground pepper
2 - 3 lb ROUND, SIRLOIN TIP or RIB ROAST
pierced all over with a long-tined fork

Drain pineapple, reserving juice. Set tidbits aside to make relish. Combine ¾ cup juice with next 3 ingredients in a large zip-lock plastic bag or shallow casserole. Place roast in marinade, refrigerate 12-24 hours, turning occasionally. Barbecue roast to no more than medium using indirect heat* or on a rotisserie over medium heat. (See chart for cooking time). Serve thinly sliced with confetti relish.

BARBECUE ROAST GUIDELINES

min/lb Internal Temp.
20 Rare - 140°F (60°C)
25 Med - 160°F (70°C)
30 Well - 170°F (75°C)

CONFETTI RELISH

Reserved pineapple tidbits
½ EACH red, green and yellow pepper, coarsely chopped
½ cup coarsely chopped red onions and parsley
¼ cup Heinz 57 Sauce and lime juice
2 tbsp grated fresh ginger root
1 large clove garlic, minced

Combine all ingredients in food processor fitted with metal blade. Process with on/off action until finely diced. Refrigerate to blend flavours. Serve warm or cold with Crowd Pleaser Roast.
Makes about 3 cups.

Makes 8-12 servings.

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