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On-the-barbecue onion pot roast

Yield: 10 Servings

Ingredients:

• 5 1/2 lb Blade or chuck beef roast (bone in)
• 2 Onions
• 1/3 c Red wine vinegar
• 1/4 c Dijon mustard
• 1/4 c Olive oil
• 1 tb Chopped fresh thyme OR
• 1/2 ts Dried thyme
• 2 Bay leaves crumbled
• 1 Cloves garlic
• 1/4 ts Each pepper and hot pepper

Instructions:

-sauce Place roast in bowl. In food processor puree together onions vinegar mustard oil thyme bay leaves garlic pepper and hot pepper sauce; pour over roast. Cover and marinate in refrigerator for 24 hours turning occasionally. Let stand at room temperature for 30 minutes. Reserving marinade place roast on greased grill over high heat; cook turning often for 20 minutes or until browned. Turn off one burner; place roast over unlit burner. Increase heat to high on remaining burner; cover barbecue and cook roast turning and basting occasionally with marinade for 2 1/2 to 3 hours or until meat thermometer registers 160øF for medium or until desired doneness. Transfer to platter and tent with foil; let stand for 10 minutes before slicing. Makes 10 servings. Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living's Best Easy Cooking

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