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INGREDIENTS
| 4 lb |
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2 kg |
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Rotisserie Roast (Inside Round, Outside Round, Eye of the Round, Sirloin Tip or Rump) |
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| Marinade: |
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| 1 cup |
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250 mL |
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pineapple juice |
| 1/2 cup |
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125 mL |
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EACH soy sauce and packed brown sugar |
| ¼ cup |
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50 mL |
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EACH Worcestershire sauce, grated gingerroot and honey mustard |
PREPARATION TIME: 5 minutes
COOKING TIME: 2 – 2 1/2 hours
MARINATING TIME: 12 - 24 hours
DIRECTIONS
1. Pierce roast numerous times with long fork. In large glass container or large re-sealable freezer bag, combine pineapple juice, soy sauce, brown sugar, Worcestershire sauce, gingerroot and mustard. Add roast to container; cover and refrigerate, turning occasionally, for 8 to 24 hours. Discard marinade.
2. Place drip pan under grill; add ½” (1 cm) water to pan. Using medium-high heat, preheat barbecue to 400ºF/200ºC. Insert spit rod lengthwise through centre of roast; secure with holding forks. Insert meat thermometer into middle of roast avoiding spit rod.
3. Maintaining constant heat, cook roast over drip pan in closed barbecue about 2 hours or until thermometer reads 155°F (68°C) for medium (about 25 minutes per lb/500 g). Remove roast to cutting board; tent with foil for 10-15 min to allow temperature to rise 5ºF (3ºC). Cut into thin slices across the grain.
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NUMBER OF SERVINGS: 12-16 SERVINGS
NUTRITION INFORMATION PER SERVING
| 137 Calories |
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3 g Fat |
| 23 g Protein |
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3 g Carbohydrates |
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A good source of Iron (16 % RDI)
and an excellent source of Zinc (43 % RDI)
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TIP
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Indirect Heat Method: Place roast on grill over drip pan on one side of barbeque. Turn heat off on side with roast. Cook as with rotisserie, turning roast every 30 minutes.
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