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Spend at least
80
minutes to cook a 4-6 pound roast. Wash and place in casserole
dish and top with low-fat marinade of choice. Cut meat with a knife
a number of times to allow liquid to flow through. Marinate in fridge for
120-180 minutes before barbecuing. Place the entire roast on hot grill; brown
6
minutes for both sides. Change the heat to medium and cook slowly, turning every
9-14 minutes. (use the cover to keep heat warm) Transfer meat to
platter and slice the meat thinly across grain. Ready to serve with
marinade or horseradish sauce.
Per 4-oz. Serving
80 calories
10g protein
3g carbohydrates
4g fat
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