Beer-Soaked Rotisserie Beef Roast
Combine beer, ketchup, vinegar, sugar, chiil powder, garlic and rosemary in a large resealable bag.
Pierce roast all over with a fork. Add roast to bag and massage to coat. Marinate in refrigerator for 12 to 24 hours.
Remove roast from marinade and let stand at room temperature for 1 hour. Discard marinade.
Place drip pan with 1/2-in of water under grill. Preheat barbecue to 400°F over medium-high.
To cook on a rotisserie, insert spit rod lengthwise through centre of roast and secure with holding forks.
To cook over indirect heat, turn burner off on half of barbecue (there should be no direct heat on this half of the grill). Oil grill. Place roast on no-heat side of grill.
Cook, lid closed, until an instant-read thermometer inserted into centre of roast reads 145°F for medium-rare, or 155°F for medium, 1 1/2 to 2 hours.
Transfer roast to cutting board. Cover with foil and let stand for 15 minutes. Carve into thin slices to serve.
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Last updated: January 23rd, 2021
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