BBQ Beef on a Bun Recipe #371824
During the Calgary Stampede, literally thousands of these sandwichese are consumed. The secret to tender meat is marinating over night and cooking it "low and slow" on the grill.
3¼ hours | 10 min prep
SERVES 12
- 4 lbs inside round roast, trimmed
- 1/4 cup montreal steak rub marinade
- 1 (355 ml) can cola
- 1 cup barbecue sauce
- 3 cups beef broth, 25% less sodium
- 4 sprigs rosemary
- 4 sprigs thyme
- 3 garlic cloves, crushed
- 1/2 teaspoon coarse black pepper
- 12 kaiser rolls
- Coat roast with marinade; place in resealable plastic bag. Add cola, squeeze our air and seal bag. Refrigerate overnight, turning once or twice. Lightly oil grill and preheat BBQ to medium. Combine sauce, broth , rosemary, thyme, garlic, pepper in a medium-size aluminum roasting pan. Remove roast from marinade; pat dry and discard marinade.
- Sear roast on all sides. Place roast on upper rack and roasting pan directly below roast on grill. Place a meat thermometer in center of roast, reduce heat to low and close lid. Cool until roast reaches 160F for medium, about 3 hours, basting every 20 miniutes with sauce from drip pan.
- Remove roast to cutting board, loosely cover with foil and let rest 30 minutes. Shave or slice very thinly and serve on Kaiser rolls with some of the sauce.
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5 stars