BEEF ROAST

"This marinade is the best for most kinds of meat including venison and tougher cuts of meat."

1 (5 pound) boneless beef roast
FOR THE MARINADE:
3/4 cup vegetable oil
3/4 cup lemon juice
8 to 10 cracked black peppercorns
6 to 8 whole cloves garlic
1 sliced red onion
1 Tablespoon dry rosemary

Mix ingredients together and pour over desired meat portion. Allow to marinate overnight in the refrigerator, turning from time to time.

WHEN READY TO COOK:
Place meat on Rotisserie Bar Assembly and insert into Rotisserie. Set timer for 2 1/4 to 3 1/4 hours or until done. The beef is cooked when the temperature is at least 145 degrees F on the meat thermometer.

Source: George Foreman - Baby George Rotisserie Owners Manual

Category:  Main Dishes, Beef and Other Meats
Msg Link:  http://www.recipelink.com/msgid/1110787