Being married to a beef farmer, it comes to no surprise that my husband and 4 year old daughter both love their beef. Roasts are among their favourites.
This recipe is not your standard roast recipe. Normally, I cook my roasts in the oven or BBQ. This method is a bit unusual, but oh-so-tasty and oh-so-fun!
BBQ’d Beef Roast ~ “Manitoulin Island Shawarma”
Beef shoulder cut
1 large onion (the size of a softball)
vegetable or cooking oil
salt, pepper, garlic powder (or whatever spices you wish)
1/2 quart beef broth (I made my beef broth, but you can use store-bought if you want)
4 cloves of garlic
Slice roast into thin cuts. Drizzle oil over meat. Rub spices over meat.
Cut onion into 3 thick slices.
Take 2 long metal BBQ skewers. On 1 BBQ skewer, thread meat and then 1 slice onion. Repeat twice (meat slices and onion). Take the other skewer, and from the other end, thread through the meat slices and onion slices to give some stability (so it’s not flimsy when you sear it on the BBQ).
On BBQ, sear all sides (about 1-2 minute per side).
In a baking pan (one that can go on the BBQ), add your beef broth and your 4 cloves of garlic.
put roast in the pan with the broth (jus).
Cook indirect at 300 degrees F. Cook it low for about 10 minutes or until meat is cooked through, yet moist and juicy.
Flip roast around. Braise and baste in garlic jus.
Once your meat is cooked, remove from BBQ. To serve, hold skewer and with a sharp knife, make thin cuts. The way this looks reminds me of Shawarma. When you slice, you’ll get lovely thin slices of BBQ’d beef and onion.
Take your garlic jus and pour it over your meat.
Serve a heaping pile of BBQ beef onto a nice bun. You can add some shredded cheese on top if you like.
I grilled some red pepper and zucchini on the BBQ and served that as a topping.
This is meant to go in a sandwich, but if you’re not a bread eater, BBQ some sliced sweet potato and have the grilled zucchini and red pepper as a side dish.
So delicious and a different way to cook beef on the BBQ.