Wine-Marinated Beef Roast With Chili-Horseradish Glaze

Makes 16
Prep 20 m
Marinate 240 m
Grill 150 m
Marinate or overnight


Chili-Horseradish Glaze:


  1. 1 of 3 Combine wine, water, onion, Worcestershire, chili powder, marjoram and pepper seasoning in large plastic food-storage bag. Add beef; push out air; seal. Place on plate; refrigerate 4 hours or overnight.
  2. 2 of 3 Prepare grill with hot coals around sides. Pour marinade from plastic bag into foil drip pan. Place pan in center of grill. Position grill rack 6 inches above coals. Place roast on grill rack over center of drip pan.
  3. 3 of 3 Grill, covered, 2-1/2 hours or until meat thermometer inserted in center registers 140 degrees F for medium-rare. Add briquettes to each side of grill every 50 to 60 minutes to maintain heat. (You may add soaked mesquite chips after first hour of cooking.)

Prepare glaze:

  1. 1 of 2 Combine chili sauce, wine, horseradish and salt in small dish. Brush roast with glaze during last hour of cooking. Let roast stand 20 minutes before carving.
  2. 2 of 2 Pour drippings from drip pan into liquid measure. Skim off fat. Add water to equal 3 cups. Bring to simmer in saucepan. Whisk flour and 1/3 cup water in small bowl until smooth. Stir into saucepan until smooth. Simmer, stirring, until thickened, 3 minutes. Serve with sliced meat. To roast in oven: Pour marinade into roasting pan. Roast meat on rack in pan at 350 degrees F for 2 hours or until internal temperature registers 140 degrees F. Makes 16 servings.
Nutrition Information for Wine-Marinated Beef Roast With Chili-Horseradish Glaze
Servings Per Recipe: 16
Per Serving: 98 mg chol., 9 g Fat, total, 3 g carb., 35 g pro., 258 kcal cal., 184 mg sodium
© Copyright Meredith Corporation. All Rights Reserved.
Printed from 07/17/2019