This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

Posted:

| View All »

left

1 of 15

right

Dad's BBQ Roast

By: PERSEPHONE

"Dad gave me this recipe when I was still in University years ago. It's so easy, I still remember it! Perfect for summer dinner parties - not a 'beautiful' presentation but, the taste and smell MORE than make up for that. Easily halved or doubled. Try it with a grainy or spicy mustard. Be sure to save the juices and 'gravy' to spread on sandwiches the next day."

Rate/Review | Read Reviews (9)

What to Drink?
	Zinfandel
	Shaggy's Manhattan
	Iced Tea III

Prep Time:
15 Min

Cook Time:
2 Hrs

Ready In:
2 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 1/3 cups yellow mustard
2 (1 ounce) envelopes dry onion soup mix
1 (5 pound) beef rump roast

Directions

In a small bowl, mix together the mustard and onion soup mix. Lay out two long sheets of aluminum foil crosswise. Pat the roast dry, and place in the center of the foil. Generously coat the roast with the mustard mixture. Wrap the foil tightly around the roast, then apply one more piece of foil to really seal it in so that the roast can be rotated without all of the juices spilling out. This process may be done as early as the morning before.
Prepare an outdoor grill for indirect heat. For charcoal, light the coals, then move to one side of the grill. For gas, light only one burner, and cook on the unlit side.
Place the roast on the grill, and cover. Cook for about 2 hours, turning every 30 to 45 minutes, or until the internal temperature is at least 145 degrees F (63 degrees C).
Let stand for about 10 minutes before carving. Place on a deep serving plate before unwrapping so you can be sure to save the juices and mustard rub to slather on the beef slices.