Spit-Grilled Sirloin Tip Roast
April 06, 2014
Categories: Roast Beef, Fathers Day, Game/Sports Day, July 4th, Labor Day, Picnic, Sunday Dinner, Grilling (Outdoor), Rotisserie Gluten-Free, High Protein, No Eggs, Non-Dairy, Alcohol, Beef Dinner, more
"Beer makes everything better, right? Try this beer-soaked beef roast recipe on the rotisserie your gang will love it!"
- Serving Size: 1 (401.9 g)
- Calories 512.3
- Total Fat - 14.3 g
- Saturated Fat - 5.2 g
- Cholesterol - 184.5 mg
- Sodium - 497.3 mg
- Total Carbohydrate - 21.7 g
- Dietary Fiber - 0.7 g
- Sugars - 17.6 g
- Protein - 67.2 g
- Calcium - 101.5 mg
- Iron - 5.4 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Combine all ingredients (except beef) in large sealable freezer bag.
Pierce roast all over with a fork. Add roast to bag and refrigerate for 24 hours. Turning the bag a few times during refrigerator time.
To cook on a rotisserie, place drip pan with 1/2-inch water under grill.
Using medium-high heat, preheat barbecue to 400⁰F.
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: 140⁰F for medium-rare; 155⁰F for medium.
Remove roast to cutting board; cover with foil and let stand for 10 to 15 minutes. Carve into thin slices to serve.
No special items needed.