BBQ Oven Roast

Carved Pot RoastIngredients:

Preparation Time: 10 min
Cooking Time: 1 ¼ hours (for a 4lb/ 2Kg roast)
Marinating Time: 12 – 24 hours


Pierce roast all over with fork. Place in large sealable freezer bag with dressing; refrigerate 12 to 14 hours. Place drip pan, containing 1/2 in (1cm) water, under grill.

Heat barbeque to 4001˚F (200˚C), using medium-high heat. Discard marinade. Insert spit rod lengthwise through centre of roast; secure with holding forks. Insert meat thermometer into the middle of the roast, avoiding spit rod.

Cook roast in closed barbecue over drip pan, maintaining constant heat, until thermometer reads 140˚F (60˚C) for medium-rare (about 22min per 1 lb/500g). Remove roast to cutting board; cover with foil and let stand 10 to 15 minutes. Carve into thin slices to serve.

Indirect Heat BBQ Roasting: Cook roast directly on the grill positioned over a drip pan that is placed on one side of a preheated barbecue; turn heat off under just the roast. Cook in closed barbecue with constant heat (as above). Roast will cook slightly faster than on rotisserie.

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