Prep Time: 15 minutes
Cook Time: 1 hour, 5 minutes
Ingredients:
- 1/3 cup red wine vinaigrette
- 1 onion, finely chopped
- 1/4 tsp. pepper
- 1/2 tsp. seasoned salt
- 2-1/2 lb. beef eye round roast
- 1 lb. bag baby carrots
- 2 onions, chopped
Preparation:
Brush grill rack with vegetable oil and place 4-6" above coals. Arrange coals so they are on both sides of grill, with an empty space in the center. Place drip pan between coals underneath grill rack. Remove beef from marinade and reserve marinade. Insert barbecue meat thermometer so tip is near center of beef roast, not in fat or next to the bone.
Cover and grill beef over drip pan for 20 minutes. (This is called the indirect method of grilling.) Mix carrots and onions with 2 Tbsp. of vinaigrette mixture and spoon onto 18x12" piece of heavy duty foil. Wrap securely using double fold. Place carrots next to beef on rack. Turn beef and brush with marinade.
Grill 35-45 minutes longer, until thermometer reads 155 to 160 degrees, brushing frequently with marinade. Move carrot packet around on grill frequently. Cover beef with foil and let stand 15 minutes before slicing. Discard remaining marinade. Slice beef against grain and serve with carrots and onions. 8 servings
