Ingredients:
3 1/2 - 4 pound eye of round
1 teaspoon dry mustard
1/2 teaspoon curry powder
1/2 teaspoon soy sauce
2 cups unsweetened pineapple juice
1 tablespoon fresh garlic slivers
1/2 cup dry white wine
2 tablespoons fresh lemon juice
1 - 1" piece of ginger root grated
Wash roast and pat dry.
Slit roast every 2 inches and insert a sliver of garlic with the tip of knife. Make sure the slit is deep
enough so the garlic does not slip out. Distribute garlic evenly over all sides of roast. Set aside.
Combine the remaining ingredients in a glass or stainless steel dish.
Place roast in marinade. For best results marinade should cover roast entirely. Refrigerate at least 6
hours, turning meat often.
Reserve marinade. On stove top bring marinade to a boil before using to baste roast.
Place roast in V-rack. Set drip pan under V-rack. Place meat thermometer into thickest portion of the
roast. Cook at 300°.
Baste frequently with reserved marinade. Cook until meat thermometer registers the desired degree
of doneness 140° rare; 160° medium; 170° well done. Meat cooked in the BGE retains a pinkish
appearance, even when well done. It will take approximately 2 hours to cook a 3 1/2 lb roast well
done.
Reserve drippings. Strain to use as a sauce to pour over thinly sliced roast.
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