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INGREDIENTS
| 1 1/2 cups |
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375 mL |
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beer (ale or lager) |
| 3 |
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3 |
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garlic cloves, minced |
| 3/4 cup |
|
175 mL |
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ketchup |
| 1/3 cup |
|
75 mL |
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EACH balsamic vinegar and brown sugar |
| 3 tbsp |
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45 mL |
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EACH Dijon mustard and chili powder |
| 4 lb |
|
2 kg |
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Beef Oven or Rotisserie Roast (e.g. Sirloin Tip or Inside Round) |
PREPARATION TIME: 5 minutes
COOKING TIME: 1 1/2 to 2 hours
MARINATING TIME: 12 - 24 hours
DIRECTIONS
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. Maintaining constant heat, cook roast over drip pan in closed barbecue to desired doneness: 140ºF (60ºC) for medium-rare; 155ºF (68°C) for medium. Remove roast to cutting board; tent with foil for 10-15 minutes to allow temperature to rise an additional 5ºF. Carve into thin slices to serve.
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NUMBER OF SERVINGS: 10 - 12 SERVINGS
TIP
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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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