BEER-SOAKED BEEF ROTISSERIE ROAST
- Prep: 5 mins
- Cook: 1 hr 30 mins
- Yields: 10 – 12 Servings
- 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.
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.