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1
In a large sealable zip-lok bag, combine barbecue sauce, red wine, Worcestershire sauce, steak sauce and ketchup.
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2
Pierce beef all over with a 2-prong fork and place in the bag.
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3
Seal bag and refrigerate for 12 to 24 hours, turning at least once during marinate period.
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4
Remove roast from bag and place on a double layer of heavy duty aluminum foil that has been sprayed with cooking oil.
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5
Reserve marinade and set aside.
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6
Spread minced garlic over roast.
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7
Layer sliced onions on top of roast.
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8
Pour 1/2 cup of reserved marinade over roast.
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9
Set aside remaining marinade.
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10
Cover roast with a second layer of double aluminum foil; seal edges tightly.
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11
Preheat barbecue or oven to 350F.
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12
If barbecuing, when temperature reaches 350 F, turn one burner OFF and place roast on the grill over the turned OFF burner.
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13
Cook for 1 1/2 to 2 hours in a closed barbecue or cook until done or to your desired doneness.
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14
When done, remove from aluminum foil and place on a large plate; cover with foil and let rest for about 10 minutes before carving.
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15
In the meantime, pour any cooking juices left in the foil and the reserved marinade into a saucepan and bring to boil.
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16
In a small bowl, mix together cornstarch and 3 tablespoons of cold water.
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17
Add mixture to the boiling sauce and cook, stirring until sauce is slightly thickened.
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18
Slice beef thinly and place on each plate.
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19
Drizzle sauce mixture over slices of beef.
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20
Serve with veggies and potatoes.
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21
This beef is also excellent sliced very thin and served on a large, lightly toasted bun.
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22
Firstly, butter the bun, then spread some mayonnaise, then some Dijon Mustard and any other condiment you may like.
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23
Place a generous amount of thinly sliced beef on the bun and enjoy.
