Don’t let anything go to waste with this unique recipe idea! Make your marinade from the pickle juice and serve this deli-style beef with Kaisers and the crunchy pickles themselves. Crush spices with mortar and pestle or place them in a zip-top bag and crush with a heavy skillet.
| 3 lb (1.5 kg) |
Inside or Outside Round Beef Oven Roast |
| 1 jar (1 L) |
Vlasic® Garlic Baby Kosher Dill Pickles |
| ¼ cup (50 mL) |
French’s® Bold ’N Spicy Deli Mustard |
| 2 tbsp (30 mL) |
pickling spices, coarsely crushed |
| ½ cup (125 mL) |
EACH – sliced onions and brown sugar |
| |
Soft Kaiser rolls |
- Drain pickles pouring juice into large sealable freezer bag; reserve both juice and pickles. Add mustard, pickling spice, onion and brown sugar to pickle juice. Pierce roast all over with fork; add to pickle juice mixture and refrigerate for 4 hours or up to 12 hours.
- Place drip pan containing ½ inch (1 cm) water under grill on one side of barbecue. Preheat barbecue to medium, (350°F/180°C). Remove roast from marinade; place on grill over drip pan. Turn off burner directly underneath roast. Insert meat thermometer into middle of roast, and cook at constant temperature with lid closed. Meanwhile, strain marinade into a saucepan; bring to boil and until slightly thickened. Set aside 1 cup (250 mL) to serve as a sauce with cooked beef and use the rest to baste meat.
- Roast beef for 2 hours, basting occasionally, until thermometer reads 145°F (63°C). Remove roast from the grill and let stand at least 15 minutes. Carve into thin slices and arrange on a platter with reserved sauce and pickles and Kaiser rolls.
Cook’s Notes:
You can use Beef Brisket instead of an Inside or Outside Oven Roast; marinate 3 lb (1.5 kg) Beef Brisket as indicated in the recipe. Grill for 1 hour or until thermometer reads 145°F (53°C).