BBQ Beef Roast

    12 hours 44 minutes

    Your favourite beef roast marinated for 12 hours in a mixture of oil, tomato, wine, vinegar, garlic and herbs. Barbecued to your desired doneness then enjoyed.

    30 people made this

    Serves: 8 

    • 1/2 cup vegetable oil
    • 1/2 cup tomato puree
    • 1/4 cup red wine
    • 2 tablespoons red wine vinegar
    • 2 cloves garlic, minced
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon dry mustard
    • 1/2 teaspoon celery salt
    • 1/2 teaspoon chilli powder
    • 2kg (5cm thick) beef roast

    Preparation:20min  ›  Cook:24min  ›  Extra time:12hours marinating  ›  Ready in:12hours44min 

    1. Preheat a BBQ for medium heat and lightly oil grate.
    2. In a large, nonporous bowl, combine the oil, tomato puree, wine, vinegar, garlic, salt, ground black pepper, mustard powder, celery salt and chilli powder then mix well. Pierce the roast with a fork all over the meat. Place the meat in the bowl with the marinade then turn several times to coat. Cover and marinate in the refrigerator for at least 12 hours, turning occasionally.
    3. Barbecue over medium heat for 10 to 12 minutes per side, or until your desired doneness is reached.

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    Reviews and Ratings
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    Reviews in English (16)


    My family and I enjoyed this recipe. I baked the chuck roast in the marinade in the oven for two hours (covered with foil). I then skimmed the fat off of the marinade, thickened it using cornstarch, and served it over noodles. The chuck roast I used wasn't tough at all -- maybe because I marinaded the roast for approximately 20 hours prior to baking. I'll make this recipe again.  -  29 Nov 2001  (Review from Allrecipes USA and Canada)


    Pretty good. The marinade really tenderized the meat. Made a good barbecue.  -  21 Sep 2000  (Review from Allrecipes USA and Canada)


    This is a very tasty marinade that deserves a better cut of meat, as it does not tenderize very well. I will definatly try this again, just probably on a new york strip for a much shorter marinade time.  -  12 Mar 2001  (Review from Allrecipes USA and Canada)