News and updates available here.    Flood, drought, and other emergency planning resources for producers are available here.

BEER-SOAKED BEEF ROTISSERIE ROAST

90 Minutes

  • Prep: 5 mins
  • Cook: 1 hr 30 mins
  • Yields: 10 – 12 Servings

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.