Beef Roast with Sauce - serves 10

Preparation time: 10 minutes, cooking time: 90 minutes

3 lbs sirloin
1 bottle Renee's marinade
Freshly ground black pepper
1 cup red wine (optional)
1/2 lb mushrooms, sliced

Marinate roast in a large resealable freezer bag with 1/2 bottle of Renée’s marinade for 12-24 hours. Remove roast from bag, season with pepper and place a meat thermometer into centre of roast. Discard used marinade.
Preheat both sides of BBQ to medium heat. Place roast on grill, fat side up. Turn off flame under beef, or more beef away from direct heat. Close BBQ cover.
During cooking period, baste roast twice with some of the remaining bottled marinade. Cook to an internal temperature of 140°F for rare or 160°F for medium. While roast is cooking, place wine and remaining Renée’s marinade with mushrooms into a saucepan and cook over medium-high heat. Serve beef thinly sliced with sauce.