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Beer Barbequed Roast Beef


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  • 4 lb top sirloin oven roast, untied
  • 1 bottle dark beer
  • ½ cup mustard
  • 1/4 cup vegetable oil
  • 2 tbsp brown sugar, packed
  • 1 tsp pepper
  • 3/4 tsp salt


Servings 8


Step 1

Place roast in large resealable plastic bag. Whisk together beer, mustard, oil, brown sugar, salt and pepper; pour over roast. Seal in bag and refrigerate for at least 2 hours or for up to 24 hours, turning occasionally. Reserving marinade, place roast on greased grill over high heat; brown on all sides, about 15 minutes. Turn off burner directly under roast or push coals to one side; reduce heat of other side to medium. Close lid and cook for 1 hour and 40 minutes or until meat thermometer inserted in centre registers 150 for medium rare. Transfer to cutting board; tent with foil and let stand for 10 minutes before carving. In saucepan, bring reserved marinade to boil. Boil for 10 minutes or until reduced by half. Serve with roast.

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