This is a great idea for having a group of friends over or just planning on leftovers for other meals! Try this beer-soaked beef roast recipe on the rotisserie, a great idea for a summer dinner!
1 ½ cup (375 mL) beer (ale or lager)
3 garlic cloves, minced
¾ cup (175 mL) ketchup
⅓ cup (75 mL) EACH balsamic vinegar and brown sugar
3 tbsp (45 mL) EACH Dijon mustard and chili powder
4 lb (2 kg) Beef Oven or Rotisserie Roast (e.g. Sirloin Tip or Inside Round)
Combine all ingredients (expect 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 (200oC). 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: 140oF (60oC) for medium-rare; 155oF (68oC) for medium.
Remove roast to cutting board; cover with foil and let stand for 10-15 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.
Keywords: Sirloin Tip, Inside Round, Dinner Party, Barbecue