Smokehouse Grilled Roast Beef

• 1 cup barbecue sauce (Diana, Western Smokehouse Flavour)
• 1 cup tomato juice
• 1 tablespoon prepared horseradish
• 2 garlic cloves, minced
• 3 lbs sirloin tip roast (trimmed and tied) or 3 lbs eye of round roast (trimmed and tied)
• 1 14 cups beef or 1 14 cups chicken broth
• 14 cup port wine (optional) or 14 cup red wine (optional)
• 1 tablespoon cornstarch
• 1 tablespoon butter
• 1 teaspoon salt
• 1 teaspoon pepper

1. Stir the sauce with tomato juice, horseradish, and garlic.
2. Transfer the roast to a glass bowl or zip-lock bag.
3. Pour the marinade over the roast and turn to coat.
4. Marinate for at least 4 hours or up to 24 hours.
5. Preheat the grill to high.
6. Remove the roast to a baking sheet and reserve the marinade.
7. Strain all but 1/2 cup of the marinade into a saucepan.
8. Bring marinade, 1 cup of broth, and port, if using, to a boil.
9. Reduce to heat to medium and simmer for 5 minutes.
10. Stir the cornstarch with the remaining broth and stir into the sauce mixture.
11. Cook, stirring until sauce is thickened; whisk in butter.
12. Keep warm.
13. Meanwhile, sprinkle the roast all over with salt and pepper.
14. Transfer the roast to the preheated grill and sear each side for 1-2 minutes or until browned all over.
15. Turn off the burner directly under the roast and reduce the temperature of the remaining burners to medium.
16. Cook the roast, covered, for about 1 1/2 - 1 3/4 hours, turning and basting occasionally with 1/2 cup reserved marinade until beef is medium-rare or registers 140F on an instant-read thermometer.
17. Remove the roast from the grill and rest, covered, for 10 minutes before slicing , Serve the beef with the warm gravy.
18. For a richer flavoured sauce, stir in any juices that accumulate under the roast as it rests.

barbecue sauce, tomato juice, horseradish, garlic, round roast, beef, port wine, cornstarch, butter, salt, pepper

Taken from www.food.com/recipe/smokehouse-grilled-roast-beef-346264 (may not work)