Ingredients
[list type=”checkmarks”]- 1 Round Roast, 3-4 lbs.
- 1 cup fresh orange juice
- 6 T extra virgin olive oil
- 4 T red wine vinegar
- 2 T garlic, minced
- 4 t chilli powder
- 3 t dried oregano
- 2 t salt
- 1 t freshly ground pepper
- 1 t ground cinnamon
Directions
Wisk together marinade ingredients in a small bowl. Makes about 2 cups of marinade.
Pierce roast all over with BBQ fork or sharp knife. Place roast and marinade in large ziplock bag and ensure roast is evenly coated with marinade. Seal bag and marinate in fridge 24-48 hours. Remove roast from bag, and pat dry, reserving marinade. Let roast sit at room temperature 20 minutes. Preheat BBQ on high heat (about 500oF). Sear roast on all sides with direct heat, turning frequently for 15-20min or until meat is caramelized well. Lower heat to medium (about 400oF) and roast a further 1 – 1 ½ hours using indirect heat (to prevent flare ups) until roast reaches desired temperature on meat thermometer. Meanwhile, place reserved marinade in a small pot and boil 5 min. Baste with the boiled marinade and turn the roast every 15-20 minutes during the last 1 – 1 ½ hours of cooking time.
This recipe also works great on the rotisserie