
Serves: 10
Ingredients
- 1 6lbs. Sirloin tip roast with good marbling, evenly cut (2.7kg)
Marinade:
- ½ cup olive oil (125ml)
- 2 teaspoons finely chopped garlic (10ml)
- 1 tablespoon fresh rosemary, roughly chopped (15ml)
- 1 tablespoon fresh oregano, minced (15ml)
- 1 tablespoon Dijon or grainy mustard (15ml)
- ½ cup dark beer (125ml)
- Salt and pepper to taste
Dipping sauce:
- 2 cups low sodium beef stock (500ml)
- 2 sprigs fresh rosemary
- 1 large Spanish onion thinly sliced
- Salt and pepper
- 10 large crusty buns
Directions
- In a medium bowl, add all marinade ingredients (excluding the salt) and mix to combine.
- Place the roast in a large sealable bag. Pour the marinade over the roast and toss to coat evenly.
- Marinate the roast in the refrigerator for a minimum of 4-6 hours or overnight.
- Once the roast has marinated, preheat barbeque to 325°F (160°C) leaving the middle burner turned off.
- Remove roast from marinade and discard any excess.
- Season roast with salt and pepper and drizzle with olive oil.
- Mount roast on rotisserie following manufactures instructions.
- Pour all the dipping sauce ingredients into a drip pan.
- Place the drip pan over the grate with heat turned off.
- Close barbeque lid and cook for 2 hours or 10-12 minutes per pound. Baste occasionally with the drippings in the drip pan.
- Check the roast by inserting an instant read thermometer in the centre of the roast. For medium rare, the thermometer should read 125°F (51°C).
- Remove roast and let rest, covered loosely with foil for 20 minutes.
- Remove the drip pan using barbeque gloves. Strain the liquid into a small saucepan.
- Place the saucepan over low heat and simmer for 5 minutes. Skim any excess fat or impurities off of the sauce as it simmers and discard.
- Slice beef in thin slices across the grain. Serve on crusty bread with a small bowl of the warm jus for dipping.