Honey Soy Grilled Roast

• 2 lbs beef roast (I use chuck, sirloin tip, shoulder, eye of round, etc.)
• MARINADE
• 2 cloves garlic, mashed
• 2 teaspoons salt
• 1 cup chicken bouillon
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup catsup
• 1/2 teaspoon baking soda
• GLAZE
• 1/4 cup honey
• 1/2 - 1 teaspoon dry mustard

1. Place roast in resealable plastic bag.
2. Mix all marinade ingredients and pour over meat, seal bag, and refrigerate 6-8 hours or overnight, turning bag times.
3. To grill, cook over HIGH heat for 25-45 minutes, turning often to prevent burning.
4. ***Timewill depend upon how hot the grill is and how rare or well-done you like your meat.
5. ***While grilling, baste roast often with the marinade.
6. Remove meat from grill and place on platter.
7. Pour Glaze over roast and spread to cover.
8. (I often double the Glaze because we like it so much).
9. Slice roast across the grain into very thin slices and lay them in the juices on the platter. Medium rare roasts will be more tender than those cooked longer.
10. NOTE: You can use any weight roast, but the thickness should be between 2-1/2 to 3 inches for the roast to be medium rare if cooked 35 minutes.
11. Add 8-10 minutes to cooking time for each additional 1/2-inch increase in thickness.
12. VARIATION FOR RIB: Use marinade for spareribs.
13. Bake in 450 degree oven about 10 minutes.
14. Reduce heat to 350 degrees and cook for another hour or until done.
15. If desired, after cooking in the oven, remove ribs, and place on a HOT outdoor grill for 10 minutes to brown the ribs.
16. Place ribs on platter and pour Glaze over.

beef roast, marinade, garlic, salt, chicken bouillon, soy sauce, honey, catsup, baking soda, honey, dry mustard

Taken from www.food.com/recipe/honey-soy-grilled-roast-59081 (may not work)