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On-the-barbecue Onion Pot Roast

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ON-THE-BARBECUE ONION POT ROAST
 Categories: Barbecue, Meats, Easy
      Yield: 10 Servings
 
  5 1/2 lb Blade or chuck beef roast
           (bone in)
      2    Onions
    1/3 c  Red wine vinegar
    1/4 c  Dijon mustard
    1/4 c  Olive oil
      1 tb Chopped fresh thyme OR
    1/2 ts Dried thyme
      2    Bay leaves, crumbled
      1    Cloves garlic
    1/4 ts Each pepper and hot pepper
           -sauce
 
  Place roast in bowl.  In food processor, puree together onions,
  vinegar, mustard, oil, thyme, bay leaves, garlic, pepper and hot
  pepper sauce; pour over roast. Cover and marinate in refrigerator for
  24 hours, turning occasionally.  Let stand at room temperature for 30
  minutes.
  
  Reserving marinade, place roast on greased grill over high heat; cook,
  turning often, for 20 minutes or until browned.
  
  Turn off one burner; place roast over unlit burner. Increase heat to
  high on remaining burner; cover barbecue and cook roast, turning and
  basting occasionally with marinade, for 2 1/2 to 3 hours or until
  meat thermometer registers 160øF for medium or until desired doneness.
  
  Transfer to platter and tent with foil; let stand for 10 minutes
  before slicing.  Makes 10 servings.  Typed in MMFormat by
  cjhartlin@msn.com Source: Canadian Living's Best Easy Cooking
 
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