Pretty much the only time we have beef it's this dish. The roast is marinated in Chardonnay, garlic, and herbs, then smoked (in a Weber kettle using wood chips) while being periodically turned, flipped, and basted with a glaze of your choice. When it's pink inside and no blood escapes it is ready.
This beef can be cut with a fork, melts in your mouth, and is typically accompanied by a 'side salad' and 1/2 baked potato.
This beef can be cut with a fork, melts in your mouth, and is typically accompanied by a 'side salad' and 1/2 baked potato.