Roast Beef, Rubs and Sauces [barbecue]
From:	Jenny, Minnesota, USA
Comments:	Marinated or not, served to family or friends, this roast will surely make the occasion special. Try this roast with any of its three [3] rubs and one of the super two [2] sauces. Preparation time: 30 minutes Barbecueing time: approximately 1 1/2 hours. Plain, this roast can also be roasted time into a preheated 325°F [160°C] oven: approximately 1 to 1 1/2 hours, 20 to 30 minutes per pound [454 g] to desired doneness [internal temperature: 140°F [60°C] = rare or 160°F [70°C] = medium]. Marinated, this roast can also be roasted into a preheated 275°F [135°C] only until rare or medium done [internal temperatures: 140°F [60°C] = rare while 160°F [70°C] = medium].
Servings:	8 to 10

3-pound [1.5-kg] roast [prime rib, rib eye, top sirloin, tenderloin] Any rub recipe [Cajun Rub, Swiss Onion Rub or Lemon Basil Rub] Any sauce recipe [Swiss Onion Au Jus Sauce or Dijon Sauce] Marinated Roast 1/4 cup [60 mL] balsamic [or malt] vinegar 1/4 cup [60 mL] water Cajun Rub 2 teaspoons [10 mL] paprika 2 teaspoons [10 mL] garlic salt 2 teaspoons [10 mL] curry powder 1/2 teaspoon [2.5 mL] Cayenne pepper, or to taste Swiss Onion Rub 2 teaspoons [10 mL] dry onion soup mix 1/4 teaspoon [1 mL] nutmeg Lemon Basil Rub 2 teaspoons [10 mL] lemon pepper 2 teaspoons [10 mL] garlic powder 1 teaspoon [5 mL] basil 1 1/2 teaspoons [7.5 mL] seasoned salt Swiss Onion Au Jus Sauce Remaining package dry onion soup mix from Swiss Onion Rub 1/4 teaspoon [1 mL] nutmeg 1 cup [250 mL] water Dijon Sauce Honey Dijon salad dressing

Rub surface of roast with one of the three [3] rubs. Insert a meat thermometer into the center of the roast. Barbecue, fat-side-up over barbecue rack or onto a roasting skewer, over a drip pan, into a closed barbecue, over indirect medium heat for 20 to 30 minutes per pound [454 g] to desired doneness; internal temperatures: 140°F [60°C] = rare or 160°F [70°C] = medium. Serve, drizzled with Swiss onion au jus sauce or Dijon sauce. Marinated Roast Into a plastic zipper bag, marinate roast for 12 to 48 hours refrigerated, into a mixture of balsamic or malt vinegar and water. Remove roast from bag and pat dry with paper toweling. Discard marinade. Massage one of the rub mixtures over surface of roast. Barbecue, fat-side-up over barbecue rack or onto a roasting skewer, over a drip pan, into a closed barbecue, over indirect medium heat for approximately 20 to 30 minutes per pound [454 g] to desired doneness; internal temperatures: 140°F [60°C] = rare or 160°F [70°C] = medium. Cajun Rub Mix together paprika, garlic salt, curry powder and Cayenne pepper. Swiss Onion Rub Mix together onion soup mix and nutmeg. Lemon Basil Rub Mix together lemon pepper, garlic powder, basil and seasoned salt. Swiss Onion Au Jus Sauce Mix together onion soup mix, nutmeg and water.