1. Stir the sauce with tomato juice, horseradish, and garlic. Transfer the roast to a glass bowl or zip-lock bag. Pour the marinade over the roast and turn to coat. Marinate for at least 4 hours or up to 24 hours. 2. Preheat the grill to high. Remove the roast to a baking sheet and reserve the marinade. Strain all but 1/2 cup of the marinade into a saucepan. Bring marinade, 1 cup of broth, and port, if using, to a boil. Reduce to heat to medium and simmer for 5 minutes. Stir the cornstarch with the remaining broth and stir into the sauce mixture. Cook, stirring until sauce is thickened; whisk in butter. Keep warm. 3. Meanwhile, sprinkle the roast all over with salt and pepper. Transfer the roast to the preheated grill and sear each side for 1-2 minutes or until browned all over. Turn off the burner directly under the roast and reduce the temperature of the remaining burners to medium. Cook the roast, covered, for about 1 1/2 - 1 3/4 hours, turning and basting occasionally with 1/2 cup reserved marinade until beef is medium-rare or registers 140F on an instant-read thermometer. Remove the roast from the grill and rest, covered, for 10 minutes before slicing , Serve the beef with the warm gravy. 4. For a richer flavoured sauce, stir in any juices that accumulate under the roast as it rests. ---------------------------------------------------------------------------
Nutrition
Ingredients
