Name: Beer-Soaked Beef Rotisserie Roast
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: 12
Ingredients: 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)

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.

Ingredients

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)

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 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.