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

C

colleenmomof2

Well-known member
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

 
Flank steak - London broil

The original recipe was for medium-rare grilled London broil with thin slices cut on the diagonal. Excellent but pricey for the quantity we "want" to eat!

I have traditionally used this recipe on something called "Texas Broil" which I find in the summer at my grocery store. A Google search identifies this cut as chuck shoulder. And I've also marinated thick-cut chuck eye roasts. The English roast is far, far superior in tenderness and meaty flavor! Colleen

 
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