Difficulty: Easy
Preparation: 5 min
Cooking: 1 ½ hr
Marinating: 12 hr
Makes: 10-12 servings
Best Suited for: Pot Luck/Buffet,Dinner Party,BBQ,

Per Serving ()

Beer-Soaked Beef Rotisserie Roast

If you're having a gang over, or just want to ensure leftovers for another meal, try this beer-soaked beef roast recipe on the rotisserie.

1 ½ cup (375 mL)	beer (ale or lager)
3	garlic cloves, minced
¾ cup (175 mL)	ketchup
⅓ cup (75 mL)	EACH balsamic vinegar and brown sugar
3 tbsp (45 mL)	EACH Dijon mustard and chili powder
4 lb (2 kg)	Beef Oven or Rotisserie Roast (e.g. Sirloin Tip or Inside Round)

Combine all ingredients (except beef) in large sealable freezer bag. Pierce roast all over with a fork. Add roast to bag and refrigerate for 12 to 24 hours. Discard marinade.
To cook on a rotisserie, place drip pan with ½ inch (1 cm) water under grill. Using medium-high heat, preheat barbecue to 400ºF (200°C). Insert spit rod lengthwise through centre of roast; secure with holding forks. Insert meat thermometer into middle of roast avoiding spit rod.
Cook at constant heat, in closed barbecue, to desired doneness: 140ºF (60ºC) for medium-rare; 155ºF (68°C) for medium. For an estimated cooking time chart, refer to the barbecue roasting cooking lesson.
Remove roast to cutting board; cover with foil and let stand for 10 to 15 minutes. Carve into thin slices to serve.

TIP No Rotisserie? No Problem! Place roast on grill over drip pan on one side of the barbecue. Turn heat off just under the roast and cook as above.

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