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Canoe Roast Marinade using English Roast Cut (cross-rib chuck)

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Joined: Jun 15, 2006


Posted to Thread #15837 at 2:15 pm on Aug 12, 2009

I recently discovered the English roast cut and have been marinating 3-pound pieces, three at a time, and roasting for pita-pocket sandwiches (with muenster cheese, alfalfa sprouts and horseradish sauce.) The meat is tasty and tender - yummy!

Canoe Roast Marinade
3 lb. flank steak, English roast, top round
1/4 cup soy sauce
3 heaping TBS honey
1 Tbs wine vinegar
1 1/2 tsp garlic posder
1 1/2 tsp ginger powder
1/3 cup vegetable oil

Mix all ingredients and marinate for 24 hours, turning frequently to distribute marinade. Drain marinade and discard. Grill over indirect heat or roast in the oven at 350 degrees for 30 - 60 minutes, depending on size of meat.

** I usually start at 450 degrees for 15 minutes with an almost room temperature roast and then reduce the heat to 350, checking after another 15 minutes. I cook to an internal temperature of just barely above 140 degrees, remove and then let the roast sit for 15 to 20 minutes before thinly slicing. Colleen

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