 Beef Roast in the Coals
Beef Roast in the Coals
8 - 10 servings
4 pound beef sirloin tip roast -- about 4 inches thick
1 jar prepared mustard - I like English mustard
About 1 cup of salt.
Cover the entire surface of the meat with the mustard. Pat salt into mustard until it will hold no more. I like to refrigerate the meat with the rub for a couple of hours.
Prepare the fire so that coals are very hot. We always keep some coals handy so that we can keep feeding the fire.
Insert meat thermometer in center of the meat. Place salt-covered meat directly on the coals -- make certain that the coals surround the meat.
Cook 45 minutes; turn and cook about 45 minutes longer for rare (140 degrees); or an hour or more for medium (160 degrees) to well done (170 degrees).
Remove the meat from the coals.
Remove the Black crust which will have formed.
To serve, slice across the grain. | 
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