Instructions

1. Pierce the roast with fork, then sprinkle unseasoned meat tenderizer on both sides of beef.
2. Place the roast in a 9x13-inch glass dish.
3. Pour Italian dressing over roast, cover with plastic wrap, place in refrigerator overnight.
4. Start charcoal fire in grill, or preheat gas grill.
5. Remove pot roast from Italian dressing.
6. Place meat on platter and cover the exposed side completely with coarse ground black pepper.
7. Place black pepper side facing the heat on the grill.
8. Cover top side of roast with coarse ground black pepper, covering entire piece of meat.
9. Pull cover down on grill, and roast eight minutes for medium rare.
10. After eight minutes, turn roast over, cover and cook an additional eight minutes.
11. Meat will look like its burnt, however the coarse black pepper protected the meat from burning. Let set five minutes, then carve.
12. Tip: It is always best to use instant meat thermometer to insure the meat is cooked thoroughly.

Cooking time (duration)

Prep: 8 hours; Cooking: 15 minutes

Number of servings (yield)

1 steak

Category

Dinnertime

Submitted by

Gary Wright, Sun City West, AZ, SMSGT (Ret)