Get Ready

• Start with either a Rotisserie Roast such as Prime Rib, Top Sirloin, Outside Round, Inside Round, Sirloin Tip, Cross Rib OR buy any even-shaped boneless Oven Roast.
• Of Note: Beef Rotisserie Roasts are simply boneless roasts cut from traditional Oven Roasts. They are tied or netted so they rotate easily on the rotisserie and cook up evenly.

Cook’s Notes:
You don’t need a fancy barbecue to enjoy barbecued roast beef. If you don’t have a rotisserie, you can cook the roast right on the grill by using indirect heat roasting (see Step 4b)

Season

• Pierce roast all over with fork.
• Place in large sealable freezer bag with 2 cups (500 mL) of your favourite marinade; seal and refrigerate for 12 to 24 hours. Note: if using Prime Rib or Top Sirloin, you can skip the marinade and simply season OR marinate for just 2 to 4 hours for flavour.
• Discard marinade and season.

Cook's Notes:
Instant Marinade: use your favourite salad dressing, teriyaki, Worcestershire or steak sauce.

Prepare to barbecue

• Insert meat thermometer into middle of roast (avoiding spit rod if using rotisserie).

With Rotisserie:

Place drip pan, containing 1/2 inch (1 cm) water, under grill. Preheat barbecue to medium-high (400°F/200°C). Insert spit rod lengthwise through centre of roast; secure with holding forks and place roast over drip pan.

Without Rotisserie:

For indirect heat roasting: place drip pan under grill in one half 2-burner barbecue. Heat barbecue to approx. 400°F (200°C) with lid closed. Turn off burner under drip pan. Place roast on grill over unlit burner and roast at constant heat with lid closed.

For a 3-burner barbecue, place drip pan and roast in centre of barbecue.

Cook; let stand

• Cook at constant heat, in closed barbecue, to desired doneness temperature (see chart). Resist peeking – lifting the lid lets heat escape lengthening cooking time.
• Transfer roast to cutting board; tent with foil for 10 to 15 minutes.
• Cut netting or twine off with kitchen scissors; carve into thin slices across the grain.

Cook's Notes:
Enjoy Prime Rib or Top Sirloin cooked to any doneness. Other roasts should not be cooked beyond medium for best results.

Nothing brings out the flavour of beef like grilling. Slices of barbecued roast beef are fantastic hot or cold, teamed up with salads and sides or tucked into sandwiches and wraps.

Here are some simple recipes and tips to get the most out of your barbecue roasts.

Feature Recipe: Lime-Chipotle Rotisserie Roast

Asian Rotisserie Roast Beef with Tropical Salsa

Beer Soaked Beef Rotisserie Roast

Rotisserie Roast Beef with Apple Onion Salsa

See all of our Barbecue Roasting Recipes

Take the guesswork out of cooking and use a thermometer to cook beef just the way you like it. There are two kinds to consider when cooking roasts: oven-safe or instant/rapid read.

Oven Safe (A & C):

You leave the thermometer stem inserted into the meat while it cooks so you can monitor the cooking progress. They come with a dial face read (C) or as a digital-read thermometer with cable and monitor (A).

The digital model lets you monitor cooking without opening the oven door – most models even send out a signal when your meat is cooked to the doneness you select.

Digital Instant/rapid-read (B):

These thermometers (B) are not oven-safe so don't insert before roasting. To use, remove roast from oven near end of cooking and insert thermometer stem to check meat temperature.

DONENESS

Medium-rare: 145°F (63°C)

Beef Burgers/Medium: 160°F (71°C)

Well Done: 170°F (77°C)