4 pounds beef roast
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 onion, finely chopped
1 teaspoon dried rosemary
1/4 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon dried oregano (or to taste)
1/4 teaspoon dried basil
1 teaspoon dried marjoram (or to taste)
2 tablespoons distilled white vinegar
1 tablespoon vegetable oil
1 teaspoon dried oregano or to taste
Preheat the broiler.
Place roast in a broiler pan. Brown on all sides. Remove pan from heat.
Broil for 20 minutes or until internal temperature of roast reaches 140 degrees F (60 degrees C).
Remove roast from pan. Unroll roast in the foil and place in a large bowl. Reserve 1/2 cup juices for another pan.
Heat oil in a large skillet over medium heat. Add the oregano and basil and saute for about 2 minutes. Add sage and marjoram, and saute for about 30 seconds. Mix in salt and garlic powder. Season with salt and pepper.
Pour vinegar into a medium bowl, and mix in olive oil, oregano, basil, marjoram, thyme, onion, rosemary and pepper. Stir in vinegar mixture and whisk until thoroughly combined. Sprinkle reserved juices over roast.
Return roast to pan, brown on all sides, and stir in vinegar mixture. Continue to brown on all sides, adding additional vinegar and oil as needed. Continue to brown on all sides, stirring until fully browned.
Remove grill rack and place roast on grill. Brush juices from pan onto rack and directly over roast. Brown for about 5 minutes on each side. Remove rack from grill and brush juice onto top of roast. Broil grill and broil for 20 minutes, or until internal temperature of roast reaches 145 degrees F (63 degrees C). Broil for 12 minutes on each side.
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