Ingredients

5 lb roast
2 tsp. crushed rosemary
1 tsp. pepper
6 cloves garlic, minced (divided)
1 6 oz. can Mandarin oranges, drained
1/2 cup orange marmalade
6 T. concentrated orange juice
1/4 cup soy sauce
1/4 cup catsup
2 T. honey
2 1/4 tsp. ground mustard
1 1/2 tsp. ground ginger

Directions

1. Rub roast with rosemary, pepper, and 4 cloves of garlic
2. Bake at 350º for 1 1/2 hours.
3. Make the glaze, using the last 7 ingredients plus the remaining 2 cloves of garlic. Brush onto the roast.
4. Top with Mandarin oranges.
5. Baste roast before returning it to the oven. Bake for an additional 30 minutes, basting often.
6. Let sit for 10 minutes. Then slice and top with pan juices.

This beef rub is great for beef, pork and lamb. Even better, it has a shelf life of 4 months in an airtight jar.

Ingredients

2 1/2 tablespoons dark brown sugar
2 tablespoons paprika
2 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 teaspoon ground bay leaves
3/4 teaspoon ground coriander seed
3/4 teaspoon ground savory
3/4 teaspoon dried thyme
3/4 teaspoon ground black pepper
3/4 teaspoon ground white pepper
1/8 teaspoon ground cumin
salt to taste

Directions

In a small bowl, mix all the ingredients together. Rub the mixture into the meat, wrap in plastic, and refrigerate the night before you grill for the best results.