Smokehouse Grilled Roast Beef

Ingredients

• 1 cup Diana Sauce®, Western Smokehouse flavour 250 mL
• 1 cup tomato juice 250 mL
• 1 tbsp prepared horseradish 15 mL
• 2 cloves garlic, minced
• 3 lb sirloin tip or eye of round roast, trimmed and tied 1.5 kg
• 1 1/4 cup beef or chicken broth 300 mL
• 1/4 cup port or red wine (optional) 50 mL
• 1 tbsp each cornstarch and butter 15 mL
• 1 tsp each salt and pepper 5 mL

preparation

1. Stir the sauce with the tomato juice, horseradish and garlic. Transfer the roast to a glass bowl or zip-top bag. Pour the marinade over the roast and turn to coat. Marinate for at least 4 hours or up to 24 hours.
2. Preheat the grill to high. Remove the roast to a baking sheet and reserve the marinade. Strain all but 1/2 cup (125 mL) of the marinade into a saucepan. Bring the marinade, 1 cup (250 mL) of the broth and port (if using) to a boil. Reduce the heat to medium and simmer for 5 minutes.
3. Stir the cornstarch with the remaining broth and stir into the sauce mixture. Cook, stirring, until sauce is thickened; whisk in butter. Keep warm.
4. Meanwhile, sprinkle the roast all over with salt and pepper. Transfer the roast to the preheated grill and sear each side for 1 to 2 minutes or until browned all over. Turn off the burner directly under the roast and reduce the temperature of the remaining burner(s) to medium.
5. Cook the roast, covered, for about 1 1/2 to 1 3/4 hours, turning and basting occasionally with the 1/2 cup (125 mL) reserved marinade until beef is medium-rare or registers 140 F (60 C) on an instant-read thermometer. Remove the roast from the grill and rest, covered, for 10 minutes before slicing. Serve the beef with the warm gravy.