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My review
Dad's BBQ Roast
PERSEPHONE
"Dad gave me this recipe when I was still in University years ago. It's so easy, I still remember it! Perfect for summer dinner parties - not a 'beautiful' presentation but, the taste and smell MORE than make up for that. Easily halved or doubled. Try it with a grainy or spicy mustard. Be sure to save the juices and 'gravy' to spread on sandwiches the next day."
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Ingredients
2 h 15 m servings 290 calsOriginal recipe yields 12 servings
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Directions
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- In a small bowl, mix together the mustard and onion soup mix. Lay out two long sheets of aluminum foil crosswise. Pat the roast dry, and place in the center of the foil. Generously coat the roast with the mustard mixture. Wrap the foil tightly around the roast, then apply one more piece of foil to really seal it in so that the roast can be rotated without all of the juices spilling out. This process may be done as early as the morning before.
- Prepare an outdoor grill for indirect heat. For charcoal, light the coals, then move to one side of the grill. For gas, light only one burner, and cook on the unlit side.
- Place the roast on the grill, and cover. Cook for about 2 hours, turning every 30 to 45 minutes, or until the internal temperature is at least 145 degrees F (63 degrees C).
- Let stand for about 10 minutes before carving. Place on a deep serving plate before unwrapping so you can be sure to save the juices and mustard rub to slather on the beef slices.
Footnotes
- Easy Cleanup
- If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.
Nutrition Facts
Per Serving: 290 calories; 14.4 g fat; 4.4 g carbohydrates; 34.3 g protein; 84 mg cholesterol; 798 mg sodium. Full nutrition
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Reviews
Read all reviews 1112 Ratings
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Most helpful positive review
12/11/2008
Oh My God! So let me state up front that I am a single father with 4 kiddos (YES, we do exist!), and a $12.00 an hour slug ( No child support, thank you Texas.). At any rate, the day before sho...
Most helpful critical review
8/2/2005
The roast was okay. It was just too much mustard. And you're right - it's not much on presentation! My family didn't say anything about it - not a good sign in our house.
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12/11/2008
Oh My God! So let me state up front that I am a single father with 4 kiddos (YES, we do exist!), and a $12.00 an hour slug ( No child support, thank you Texas.). At any rate, the day before sho...
8/20/2006
I added 2 tablespoons of brown sugar and one tablespoon of water to the mixture. I used 3 different mustards instead on just one. I only used 3/4cup of mustard and I also seared my roast on a ho...
7/31/2007
I liked the basic idea but I added to it and it turned out absolutely delicious. I added a tablespoon of horseradish, sugar and water and I used grainy mustard. I also chopped up a whole head of...
8/2/2005
The roast was okay. It was just too much mustard. And you're right - it's not much on presentation! My family didn't say anything about it - not a good sign in our house.
7/9/2006
Easy to make and tastes great. It was the first time I attempted a roast on the BBQ and it won't be the last time I make it this way again. And as staded the left overs are great for sandwiches ...
10/7/2008
I prepared this as written and am so upset with the results. Wasted a $12 roast. It's meat cooked in mustard and that's exactly what it tasted like. Hubby ate it slathered in ketchup but the ...
4/30/2009
This recipe rocks. I used 1 cup of honey dijon mustard and 1/3 cup of bbq sauce. It is delicious!
7/21/2011
This didnt look all that great but it tasted surprizingly GOOD.my son is a chef and he sad it was delicious.I didnt add the whole package of onion soup mix.cutting back salt.Other wise it was pe...