My favorite thing about camping is grilling over an open flame. Of course there will be hamburgers and hot dogs, but just because I'm not in my kitchen doesn't mean I can't enjoy some delicious gourmet meals.
Here is a secret recipe for a wonderful grilled Sante Fe beef roast.
3 lb beef round roast
2 Tbs wine, red, dry
2 Tbs vinegar, red wine; or balsamic vinegar
1 Tbs onion flakes
1 Tbs Worcestershire sauce
1 Tbs chili powder
1 tsp oregano
1 Tbs crushed red pepper
1 Tbs horseradish
3 Tbs chili sauce
1/2 tsp salt
3 Tbs all-purpose flour
Combine wine, vinegar, onion, Worcestershire, chili powder,
marjoram, and pepper seasoning in large plastic food-storage bag.
Add beef; push out air; and seal. Marinate refrigerated for at
least 4 hours or overnight, turning bag frequently to distribute
marinade.
To grill, remove roast, and wrap tightly in foil, reserving
marinade liquids. Grill covered for 2 hours.
Prepare basting glaze by adding chili sauce, horseradish, and salt
to marinade liquids. Uncover roast and baste with glaze and grill
for another hour with roast directly on grill rack.
When meat is done, allow resting for 20 minutes then carve onto
serving plates. Meanwhile, prepare the gravy sauce by whisking
flour into 1/3 cup water and put into saucepan. Add any unused
marinade glaze liquids. Simmer, stirring until thickened, about 3
minutes,
Spoon gravy over slices and serve.
Serves 8
Here is a secret recipe for a wonderful grilled Sante Fe beef roast.
Grilled Santa Fe Beef Roast
3 lb beef round roast2 Tbs wine, red, dry
2 Tbs vinegar, red wine; or balsamic vinegar
1 Tbs onion flakes
1 Tbs Worcestershire sauce
1 Tbs chili powder
1 tsp oregano
1 Tbs crushed red pepper
1 Tbs horseradish
3 Tbs chili sauce
1/2 tsp salt
3 Tbs all-purpose flour
Combine wine, vinegar, onion, Worcestershire, chili powder,
marjoram, and pepper seasoning in large plastic food-storage bag.
Add beef; push out air; and seal. Marinate refrigerated for at
least 4 hours or overnight, turning bag frequently to distribute
marinade.
To grill, remove roast, and wrap tightly in foil, reserving
marinade liquids. Grill covered for 2 hours.
Prepare basting glaze by adding chili sauce, horseradish, and salt
to marinade liquids. Uncover roast and baste with glaze and grill
for another hour with roast directly on grill rack.
When meat is done, allow resting for 20 minutes then carve onto
serving plates. Meanwhile, prepare the gravy sauce by whisking
flour into 1/3 cup water and put into saucepan. Add any unused
marinade glaze liquids. Simmer, stirring until thickened, about 3
minutes,
Spoon gravy over slices and serve.
Serves 8
