Categories: Beef Main Dish
Ingredients
- 5 lb. beef chuck cross rib roast
- 1 cup strong black coffee
- 1 cup orange juice
- 1 onion, chopped
- 1 Tbsp. dried rosemary
- 1 Tbsp. dried thyme
- 1 tsp. ground pepper
- 1/2 tsp. salt
Directions
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Place roast in shallow glass baking dish.
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Mix remaining ingredients; pour over roast. Cover and refrigerate, turning occasionally at least 6 hours, no longer than 24 hours.
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With tongs, move glowing coals toward outside edge of grill. Place metal drip pan in center of coals. Push coals along side of drip pan. Place grill 6 inches above drip pan.
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Cook roast on grill over medium-hot coals, turning every 15 minutes, for 1 1/2 to 2 hours. Baste occasionally while cooking.
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After 1 1/2 hours, insert meat thermometer into center of roast. Cook until thermometer registers 135 degrees, for rare or 155 degrees for medium. Remove from grill; let rest 15 minutes before carving. If desired, season with salt and pepper to taste after cooking.