Beer-Soaked Beef Rotisserie Roast
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 10 to 12 servings
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.
  • 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)
  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.
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.
Recipe by Yummy Lunch Club at