For a sweeter-tasting simmered onion mixture, start with sweet onions such as Vidalia onions.

Source: Better Homes and Gardens


Ingredient Checklist


For Marinade:
  • In a small mixing bowl combine all marinade ingredients.

To Prepare Meat:
  • Trim fat from meat. Thinly slice onions and separate into rings. Place meat and onions in a plastic bag set into a shallow dish. Pour marinade over meat in bag. Seal bag and turn meat to coat well. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Remove meat from bag, reserving marinade and onions. Chill marinade and onions while grilling meat. Insert meat thermometer near the center of the roast.

Instructions Checklist
Instructions Checklist
To Cook by Indirect Grill Method:
  • In a covered grill arrange preheated coals for indirect cooking. Test for medium-low heat where meat will cook. Place meat on a rack in a roasting pan on the grill rack. Cover and grill to desired doneness.

For Sauce:
  • Meanwhile, in a small mixing bowl stir together all sauce ingredients. Cover and chill till serving time.

Instructions Checklist
To Serve:
  • In a large skillet bring reserved onions and marinade to boiling; reduce heat. Cover and simmer about 12 minutes or until onions are tender. Thinly slice the roast and serve hot with the simmered onion mixture and sauce. Makes 12 servings.

Nutrition Facts

297 calories; 20 g total fat; 5 g saturated fat; 66 mg cholesterol; 263 mg sodium. 380 mg potassium; 2 g carbohydrates; 24 g protein;

Reviews (1)

5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
I found this recipe in my first cookbook the ex-wife bought for me in about 1995 with my first grill, to get me interested in cooking - "BH&G GRILL IT RIGHT!" - and it is one of the reasons why my table is now a popular stop for friends and family. I have probably cooked this recipe over 40 times, have tried it with several different types of roast, and can always nail the landing. Beef Eye of Round has always been the best cut, but also the one that is probably least forgiving. But, if timed it right it can be incredible. I have also tried it a few time with Pork roast, and had guest asking for the recipe. I have seen people who hate horseradish become fans because the sauce is so delicious, and mild. My tips - Get a little smoke going on your grill. I normally use pecan or hickory combo, but most will add a new dimension. - If it is the Beef Eye of Round, monitor temps very closely. - I actually go as much as double on the onions, and saute them on the grill in a pan. They seem to dissappear at the dinner table faster than anything else. - When cooking for guest, I follow closely on the sauce directions, but if you know you have horseradish fans I alsways go for a third tablespoon in the sauce.