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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 12 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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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