Rotisserie Roast Beef is the easiest way to serve beef from the barbecue when you've got a crowd, whether cooking on a rotisserie or by indirect heat instead. You can use any Rotisserie Roast: Top Sirloin, Sirloin Tip, Outside or Inside Round, Cross Rib or boneless Prime Rib.

Beer-Soaked Beef Rotisserie Roast with Skillet Corn and Kale Salad

Carol Harrison Double Duty Dinners, Recipes 0 Comments

Beer-Soaked Beef Rotisserie Roast with Skillet Corn and Kale Salad Recipe

Making a bigger roast ensures you’ll have leftovers for lunch. It takes no extra work and leaves you with lots of meal options. If you know you won’t use leftover roast beef within 2-3 days you can freeze it for up to 2 months for a head start on enchiladas or chili.

Beer-Soaked Beef Rotisserie Roast
 
Prep time
Cook time
Total time
 
Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!*Kids can help measure ingredients and snip rosemary using kitchen shears. Have them add the ingredients to the freezer bag and roll the roast around to coat it. They'll love it!

Dietitian's Tip: Beef got a bad wrap from years of science that grouped processed meats (bologna, pepperoni, sausage, deli meats) into the same category as steaks and roasts. That muddied the waters and all red meats ended up getting painted with the same brush. I believe the message to limit red meat was overdone and distracted from important messages like swapping highly processed meats and fast food for whole, healthy foods, by getting back in the kitchen and cooking from scratch.
Source:
Recipe type: Dinner
Serves: 10 to 12 servings
Ingredients
  • 1 ½ cups (375 mL) beer (ale or lager)
  • 3 cloves garlic, 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
  • 1 tbsp (15 mL) minced fresh rosemary (or 1 tsp (5 mL) dried rosemary) (optional)
  • 4 lb (2 kg) Beef Rotisserie Roast (e.g. Top Sirloin, Sirloin Tip, Outside or Inside Round, Cross Rib or boneless Prime Rib)
  • Skillet Corn and Kale Salad (recipe follows)
Instructions
  1. Combine all ingredients (except beef) in a 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 water under grill.
  3. 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.
  4. Cook at constant heat, in closed barbecue, to desired doneness: about 1-1/2 to 2 hours, until thermometer reads 145°F (63°C) for medium-rare; 155°F (68°C) for medium.
  5. Remove roast to cutting board; cover with foil and let stand for 10 to 15 minutes. Carve into thin slices to serve.
Notes
Will keep for 3-4 days in the refrigerator.

Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
 

 

Skillet Corn
 
Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* If they can, have them break the corn cobs in half. Then, if they're not too tired, they can measure out the rest of the ingredients. Dinner is pretty much done!
Source:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 4 cobs of corn (broken in half)
  • 2 tbsp (15 mL) butter
  • ¼ tsp (1 mL) dried thyme leaves (or 1 tsp (5 mL) fresh thyme)
  • salt and pepper to taste
Instructions
  1. In large covered deep skillet or sauté pan, cook 4 cobs of corn (broken in half) in ¼ inch water until just tender; drain.
  2. Return to stove and cook until pan is dry. Add butter and season all over with dried thyme leaves (if desired) and salt and pepper to taste.
  3. Heat cobs, turning often to coat until butter is bubbling and begins to brown.
Notes
Will keep for 3-5 days in the refrigerator.

Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
 

 

Kale Salad
 
Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* This is a great opportunity to teach your kids how to remove the stems from kale and de-core an apple. Great skills for them to use when building their lunches later.

Dietitian's Tip: Have you heard of the "Half Your Plate Campaign"? I like its simple approach that sidesteps the need to learn serving sizes and number of servings needed by age. Just make half your plate, at each meal, vegetables and/or fruit. (The K.I.S.S. principle works in nutrition, too!)
Source:
Recipe type: Side Dish
Ingredients
  • ¼ cup (60 mL) Canola oil
  • 1 garlic clove, pressed
  • 2 tbsp (30 mL) red wine or white balsamic vinegar
  • 1 tbsp (15 mL) Dijon mustard
  • 1 tbsp (15 mL) maple syrup
  • ¼ tsp (1 mL) salt
  • ¼ tsp ( 1 mL) pepper
  • 4 cups (1 L) baby kale or torn kale leaves (stems removed)
  • ¼ cup (60 mL) pumpkin seeds
  • ¼ cup (60 mL) dried cranberries
  • 1 small apple cut into slices
Instructions
  1. In large bowl, whisk together Canola oil, garlic clove, red wine or white balsamic vinegar, Dijon mustard, maple syrup, salt and pepper.
  2. Add baby kale (stems removed), pumpkin seeds, dried cranberries and apple slices.
  3. Toss and serve or let stand up to 1 hour before serving.
Notes
Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
 

Lunch for Leftovers

If your child likes bento lunches with a little of this and a little of that, don’t mix up these salad ingredients. Keep them separate.

Cobb-Style Salad Made From Leftover Beer-Soaked Beef Rotisserie Roast with Skillet Corn
 
Prep time
Total time
 
Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* Have kids help wash and tear lettuce. And if you have a salad spinner have them go at it. They'll love it! They can also shred or crumble cheese, assemble the salad and if the egg is cool enough, peel it and add it to the salad. Done!
Source:
Recipe type: Lunch
Serves: 1
Ingredients
  • leftover Beer-Soaked Beef Rotisserie Roast , slivered
  • leftover Skillet Corn, cut off the cob
  • 1 hard-boiled egg
  • cheese (cheddar, bocconcini, feta, crumbled blue cheese)
  • romaine lettuce
  • grape tomatoes
  • ranch dressing
Instructions
  1. Pack up all the makings of a cobb salad that you can assemble at lunchtime: slivers of rotisserie roast beef, corn cut off the cob, a hard-boiled egg, crumbled blue cheese, romaine lettuce, grape tomatoes and a ranch dressing.
Notes
Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
 

Would love to hear from you!