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Teriyaki Beef Roast

Ingredients

3 1/2 - 4 lb eye of round 1 tsp dry mustard 1/2 cup curry powder 1/2 tsp soy sauce or tamari 2 cups unsweetened pineapple juice 1 tbs fresh garlic slivers 1/2 cup dry white wine 2 tbs fresh lemon juice 1 - 1" piece of ginger root grated

Details

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 degrees. Baste frequently with reserved marinade. Cook until meat thermometer registers the desired degree of doneness 140 degrees rare; 160 degrees medium; 170 degrees well done. Meat cooked in the Big Green Egg 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.

Submitted by: Big Green Egg Canada