
Yield: 10 servings
Ingredients
- 6 pounds sirloin tip roast (2.27 kg)
- 10 large crusty rolls
Marinade
- ½ cup olive oil (125ml)
- 1 cup dark ale (250ml)
- 2 sprigs fresh rosemary
- 1 tablespoon fresh black pepper (15ml)
- 3 cloves garlic
- crushed Salt to taste
- 3 cups beef stock (750ml)
- 1 large onion quartered
- 3 sprigs oregano
Directions
- In a bowl combine olive oil, dark ale, 2 rosemary sprigs, crushed garlic and black pepper.
- Place sirloin tip roast in a large plastic sealable bag. Pour marinade over roast and seal baggie. Shake to ensure the meat is well coated. Place the roast in the refrigerator and let marinate for 4 hours.
- Preheat barbecue to 325°F/160°C or medium low heat, leaving the center grill off.
- Remove roast from marinade and mount on a barbecue rotisserie (Follow manufactures instructions). Season the roast liberally with salt. Place a drip pan underneath the grate positioned over no heat. Add beef stock, onion, 2 sprigs of rosemary and the oregano to the drip pan.
- Mount the rotisserie on the barbecue and cook for approximately 3-4 hours (for medium rare) or desired doneness.
- Remove the roast from spit, cover with aluminum foil and let the meat rest for 15-20 minutes before carving.
- Remove drip pan with the remaining juices from the grill. Strain the juices through a fine meshed sieve. Set aside and serve as a dip for the sandwiches.
- Slice roast thinly and serve on long crusty rolls.