- Level
- easy
- Marinate Time
- 6 h
- Prep Time
- 10 mins
- Cooking Time
- 6 h
- Total Time
- 9 h 50 m
- Serves
- 12
Ingredients
- 4 lbs
- inside round roast, trimmed
- 2 kg
- 1/4 cup
- Montreal Steak Rub Marinade
- 60 mL
- 1 can
- cola
- 355 mL
- 1 cup
- Original Barbecue Sauce
- 250 mL
- 3 cups
- reduced sodium beef broth
- 750 mL
- 4
- sprigs each rosemary and thyme
- 0
- 3
- cloves garlic, crushed
- 0
- 1/2 tsp
- pepper
- 2 mL
- 12
- kaiser rolls
- 0
Directions
- Step 1
- Coat roast with marinade; place in a resealable plastic bag. Add cola, squeeze out air and seal bag. Refrigerate overnight, turning once or twice.
- Step 2
- Preheat barbecue to medium and lightly oil grill. Combine sauce, broth, rosemary, thyme, garlic and pepper in a medium-size aluminum roasting pan. Remove roast from marinade; pat dry and discard marinade.
- Step 3
- Sear roast on all sides. Place roast on upper rack and roasting pan directly below roast on grill. Place a meat thermometer in centre of roast, reduce heat to low and close lid. Cook until roast reaches 160°F (71°C) for medium, about 3 hours, basting every 20 min. with sauce.
- Step 4
- Remove roast to cutting board, loosely cover with foil and let rest 30 min. Shave or slice very thinly and serve on Kaiser rolls with some of the sauce.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.