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

1. Place roast in shallow glass baking dish.

2. Mix remaining ingredients; pour over roast. Cover and refrigerate, turning occasionally at least 6 hours, no longer than 24 hours.

3. 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.

4. Cook roast on grill over medium-hot coals, turning every 15 minutes, for 1 1/2 to 2 hours. Baste occasionally while cooking.

5. 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.

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