Beer-Soaked Beef Rotisserie Roast - Canadian Beef | Canada Beef

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Beer-Soaked Beef Rotisserie Roast

Yields12 ServingsPrep Time5 minsCook Time1 hr 30 minsTotal Time1 hr 35 mins

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) balsamic vinegar
 ⅓ cup (75 mL) brown sugar
 3 tbsp (45 mL) Dijon mustard
 3 tbsp (45 mL) 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 400°F (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: 145°F (63°C) for medium-rare; 155°F (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.

Nutrition Facts

Servings 0