Barbecued Beef Round on French bread

Ingredients

• 2.5 kgs Eye of Round Roast
  
• 1/2 cup Salad Oil
  
• 1/4 cup Lemon Juice
  
• 1 tsp salt
  
• 1 1/2 tsp dried rosemary leaves
  
• 1 loaf French bread
  
• 1/2 cup tomato sauce
  
• 1 bay leaf, crumbled
  
• 1/4 tsp pepper

Preparation

Day before: Wipe beef with damp paper towels. Place in shallow baking dish. In small bowl, combine oil, tomato sauce, lemon juice, bay leaf, salt, pepper and rosemary. Pour over beef. Refrigerate, covered, overnight; turn meat at least twice.

Next day: Remove beef from refrigerator 1 hour before roasting. Leave in marinade and turn occasionally. Secure roast on spit, balancing evenly.

Insert barbecue meat thermometer into thickest part; be sure it doesn't touch the spit. Adjust spit 15-20 centimeters from charcoal on your weekender spit. Place foil drip pan under toast to catch drippings. Roast, basting occasionally with marinade, 1 3/4 hours or until meat thermometer registers 150 degrees for medium rare.

To serve: Remove meat from spit to carving board. Let stand 10 minutes before carving. Slice thinly. Serve on slices of buttered French bread, with meat juices.