Thick-Crusted Garlic Beef Prime Rib

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Buy a Restaurant-style Prime Rib: ask for a loin end, «cap off» prime rib gives the best results! “The roast was perfect! It was delicious. And the thermometer – what a difference! The meat cooked PERFECTLY! No guessing. No opening the oven. No stressing. The whole meal was delish!” —Reader Comment
180 Minutes

8 – 10 Servings

7 lb (3.15 kg) Prime Rib Premium Beef Oven Roast
8 cloves garlic, cut into thin slivers
2 tbsp (30 mL) Worcestershire sauce
Salt and Pepper
½ cup (125 mL) coarsely chopped fresh parsley
¼ cup (50 mL) Dijon mustard
2 tbsp (30 mL) herbes de Provence or dried thyme
2 tbsp (30 mL) vegetable oil
Shallot Gravy (recipe follows)

Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with Worcestershire sauce, salt and pepper. Combine parsley, mustard, herbes de Provence and oil in bowl. Set aside 2 tbsp (30 mL) of the mixture for Shallot Gravy, rubbing remainder all over roast.
Place roast, bones down, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Roast, uncovered, in 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C); roast until thermometer reads 145°F(63°C) for medium-rare doneness, about 2-3/4 to 3-1/4 hours.
Remove from oven. Cover loosely with foil and let stand for 15 to 30 minutes before carving. Drain off all but 2 tbsp (30 mL) drippings from roasting pan and make Shallot Gravy.
Shallot Gravy: Place roasting pan over medium heat; add 3 shallots (coarsely chopped) and reserved herb rub. Cook, stirring until shallots soften. Stir in 2 cups (500 mL) beef broth and 3 tbsp (45 mL) Worcestershire sauce; simmer, stirring up any browned bits from bottom of pan. Combine 1 to 2 tbsp (15 to 30 mL) cornstarch with equal amounts cold water, making smooth mixture. Gradually stir into broth; bring to boil, stirring until thickened, about 3 minutes. Strain.

Cook’s Notes: To maximize tenderness, even in less than premium beef cuts, carve your roast into thin slices across the grain.
Good source iron (21% DV) and excellent source zinc (73% DV), source vitamin D (10% DV), low sodium (8%DV).

Slow-Cooker South-Western Pulled Beef

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Pulled Beef is the perfect food for après ski, après skate and après snow shovelling — and since it is done in the slow cooker, it is especially easy on the cook! Make a large roast so you get leftovers that can become several next-day lunch or dinner options — try the Shepherd’s Pie or Quesadillas (recipes at end of Pulled Beef recipe).
480 Minutes

13 cup Servings

2 tbsp (30 mL) vegetable oil
4 lb (2 kg) Beef Cross Rib or Boneless Blade Pot Roast
1 cup (250 mL) beef broth
28 oz (796 mL) can, crushed tomatoes
28 oz (796 mL) can, whole tomatoes
1 pouch, onion soup mix
2 tbsp (30 mL) tomato paste
2 tbsp (30 mL) chili powder
2 tbsp (30 mL) ground cumin
¼ tsp (1 mL) black
¼ tsp (1 mL) cayenne pepper
2 tbsp (30 mL) all-purpose flour

Heat oil in Dutch oven or heavy deep skillet over medium-high heat; brown beef all over, turning with tongs. Transfer to slow-cooker. Drain fat.
Reduce heat to medium. Add broth, tomatoes, onion soup mix, tomato paste, chili powder, cumin, black pepper and cayenne to Dutch oven. Bring to boil over medium-high heat, stirring up any brown bits. Pour over beef. Cover and cook on low setting for 8 to 10 hours until beef is fork-tender.
Skim fat from liquid. Leave meat in sauce, remove twine. Whisk flour into 1/4 cup (50 mL) cold water; whisk into sauce in slow-cooker. Cover and cook on high, stirring once, until thickened, about 15 minutes. Use two forks to pull the beef into shreds

Excellent source of iron (37% DV) and zinc (80% DV).

Oriental Beef Bottom Sirloin Tri-Tip

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This small lean beef roast is BIG on flavour and cooks in no time. Season with a quick rub or marinade and cook just to medium doneness at most. To serve, carve across the grain into thin slices, like Flank Steak. Be sure to allow the beef to rest before carving.
15 Minutes

6 Servings

⅓ cup (75 mL) soy sauce
¼ cup (50 mL) vegetable oil
¼ cup (50 mL) dry sherry
2 cloves garlic, minced
1 ½ lb (750 g) Beef Bottom Sirloin Tri-tip Oven Roast
¾ tsp (4 mL) Chinese Five Spice seasoning
Coarsely ground pepper
3 cups (750 mL) stir-fry vegetables such as slivered red onion and sweet pepper, snap peas, asparagus, etc.
1 tbsp (15 mL) sesame oil
Steamed rice or cooked Asian noodles

Combine soy sauce, vegetable oil, sherry and garlic in bowl; pour half into large zipper-type freezer bag, reserving the remainder. Pierce beef all over with fork; place in bag and refrigerate for 30 to 60 minutes.
Discard used marinade; pat beef dry with paper towel. Rub all over with Chinese Five Spice seasoning and pepper. Grill in closed barbecue over moderate heat (400°F/200°C), turning occasionally, for 15 to 20 minutes for medium doneness, until digital instant read thermometer reads 145°F (63°C) when inserted sideways into beef. Remove to cutting board, cover loosely with foil and let stand 10 to 15 minutes.
Meanwhile, heat sesame oil in heavy large skillet over medium-high heat. Add vegetables and stir-fry 3 to 4 minutes until just softened. Add reserved soy sauce mixture and heat through. Carve beef into thin slices across the grain and serve with stir-fry vegetables over steamed rice or cooked Asian noodles.

Roast Beef with Peppercorn Wine Sauce

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You can also make the recipe with more price-conscious beef oven roasts such as Eye of Round or Sirloin Tip.
120 Minutes

6 Servings

2 lb (1 kg) Beef Premium Oven Roast (e.g. Top Sirloin, Boneless Rib or Prime Rib)
5 cloves garlic, cut into slivers
Sea salt and coarsely ground pepper
Peppercorn Wine Sauce (recipe follows)

Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with coarse salt and pepper. Place, fat side up, on rack in shallow roasting pan (no water is necessary). Insert oven-safe meat thermometer into centre of roast, avoiding fat or bone. Oven-sear by placing uncovered roast in preheated 450°F (230°C) oven for 10 minutes.
Reduce heat to 275°F (140°C). Cook until thermometer reads 145°F(63°C) for medium-rare, about 2 hours. Remove from oven.
Place roast on cutting board; cover with foil and let stand for at least 15 minutes. Meanwhile, make Peppercorn Wine Sauce. Carve roast into thin slices and serve with hot sauce.

Peppercorn Wine Sauce: Drain off all but 2 tbsp (30 mL) fat from pan. Heat pan drippings in roasting pan over medium-high heat. Stir in 2 tbsp (30 mL) all-purpose flour; cook, stirring constantly, for 1 minute. Gradually stir in 1 cup (250 mL) EACH sodium-reduced beef broth and red wine or Madeira and 2 tsp (10 mL) cracked mixed peppercorns. Cook, stirring up any browned bits from bottom of pan. Whisk until sauce boils and thickens, about 4 minutes. Makes 1-1/4 cups (300 mL).

Fennel Crusted Bottom Sirloin Beef Tri-Tip Roast

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Roast beef that’s ready in just about 30 minutes – WOW! This small lean beef roast is BIG on flavour and just the right size for smaller families. Season with a quick rub and cook to medium doneness at most. To serve, carve across the grain into thin slices, like a Flank Steak. Be sure to allow the beef to rest before carving.
35 Minutes

8 Servings

¼ cup (50 mL) minced fresh parsley
1 tbsp (15 mL) crushed caraway seeds
1 tbsp (15 mL) olive oil
Kosher salt and coarsely ground pepper
1 ½ lb (750 g) Beef Bottom Sirloin Tri-tip Oven Roast

Combine parsley, caraway and olive oil. Season beef all over with salt and pepper. Rub all over with parsley mixture. Place on rack in shallow roasting pan. Insert oven-safe meat thermometer sideways into centre of roast. Oven-sear in preheated 450°F (230°C) oven for 10 minutes.
Reduce heat to 275°F (140°C); cook uncovered until thermometer reads 145°F (63°C) for medium-rare doneness, about 20 to 25 minutes.
Cover with foil and let stand for at least 15 minutes before carving across the grain into thin slices.

Rush-Hour Roast Beef Dinner

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Mini Beef Quick Roasts are beef roasts cut to weigh 1 lb (500 g) or less – just the right size for small families. This Rush-Hour Roast Beef dinner recipe gets a nutritious meal on the table quickly.
50 Minutes

4 Servings

1 lb (500 g) Beef Quick Roast (Eye of Round, Inside Round or Sirloin Tip)
1 tsp (15 mL) Onion Roasted Garlic soup mix
4 cup (1 L) root vegetables (parsnip, sweet potato or onion), cut into 1/2-inch (1 cm) chunks
Salt and pepper

Rub roast all over with soup mix. Insert meat thermometer lengthwise into centre of roast so that shaft is not visible. Place into shallow ovenproof pan, on bed of root vegetables that have been coated lightly with cooking spray and seasoned.
Cook uncovered, in 350°F (180°C) oven for 50 to 60 minutes until thermometer reads 155°F (68°C) for medium.
Remove roast to cutting board; tent with foil for 5 minutes to allow temperature to rise 5°F (3°C). Cut into thin slices across the grain and serve with the roasted vegetables.

A good source of Iron (16% RDI) and an excellent source of Zinc (42% RDI)

Tandoori Roast Beef

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This beef recipe is delicious hot or cold served with flatbread and a salad of greens tossed with apple slices, shredded cucumber and slivered red onion.
75 Minutes

10 Servings

1 cup (250 mL) plain yogurt
2 cloves garlic, minced
1 small onion, minced
1 tbsp (15 mL) minced ginger root
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) hot curry powder
1 tsp (5 mL) chili powder
1 tsp (5 mL) salt
4 lb (2 kg) Beef Rotisserie or Oven Roast (e.g. Sirloin Tip, Inside or Outside Round)
Cumin-Scented Dressing (recipe follows)

Combine yogurt, garlic, onion, ginger, lemon juice, curry powder, chili powder and salt in large sealable freezer bag. Pierce roast all over with fork. Place in bag with marinade; seal bag, squeezing gently to massage marinade into beef. Refrigerate for 12 to 24 hours. Discard marinade.
Place drip pan containing ½ inch (1 cm) water under grill. Preheat barbecue to medium-high (400°F/200°C). To Cook with Rotisserie: Insert spit rod lengthwise through centre of roast; secure with holding forks and place roast over drip pan. To Cook without Rotisserie: Place roast on grill over drip pan that is moved to one side; turn off burner under just the roast.
Insert meat thermometer into middle of roast, avoiding spit rod (if using). Cook at constant heat, in closed barbecue, until thermometer reads 145°F (63°C) for medium-rare, about 1-½ hours. Remove roast to cutting board; tent with foil for 10 to 15 minutes. Carve into thin slices across the grain. Serve with Cumin-Scented Dressing.

Cumin-Scented Dressing: Combine ¾ cup (175 mL) EACH mayonnaise and ranch dressing, and 1-½ tsp (7 mL) ground cumin. Refrigerate 1 to 2 hours for flavours to develop.
Good source of iron (22% DV) and an excellent source of zinc (90% DV), 18% DV sodium.

Savoury Sunday Beef Roast

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Nothing could be more simple or delicious than a savoury beef roast. This recipe provides a comforting dinner, plus roast beef leftovers offer many easy weekday meals.
120 Minutes

12 – 15 Servings

4 lb (2 kg) Inside Round, Outside Round, Rump or Sirloin Tip Oven Roast
1 tbsp (15 mL) minced garlic (3 cloves) or (1 tsp/5 mL) garlic powder
1 tbsp (15 mL) coarsely ground pepper

Pat roast dry. Rub with garlic and pepper or use variation below. Insert oven-safe meat thermometer into centre of roast, avoiding fat or bone.
Oven-Sear by placing roast in preheated 450°F (230°C) oven for 10 minutes.
Reduce heat to 275°F (140°C). Cook uncovered until thermometer reads 145°F (63°C) for medium-rare, approximately 2 1/4 hours. Cover with foil and let stand for at least 15 minutes before carving into thin slices.
Option Barbecue-style Roast: Combine 1/4 cup (50 mL) each strong coffee and your favourite barbecue sauce with 1 tsp (5 mL) minced garlic; brush on roast before and during roasting.
Option Teriyaki-style Roast: Combine 1/4 cup (50 mL) each sherry and soy sauce with 1 tbsp (15 mL) dry mustard; brush on roast before and during roasting.
Option Cranberry Roast: Combine 1 can jellied cranberry sauce, 2 chopped green onions, 1/4 cup (50 mL) soy sauce, 1 tsp (5 mL) ginger. Heat and spread on roast before roasting. Reserve extra and serve heated with roast.

Cooking Time is a guideline only and varies with ovens, roast shape and type. Roasts may be done up to 30 minutes sooner or later than estimated time.

Putting-On-the-Ritz Roast Beef

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Impress everyone with this elegant roast beef recipe, infused with garlic, coated with herbs, and served with wine gravy. If using a Prime Rib you may need to allow an additional 30 to 45 minutes.
150 Minutes

10 – 12 Servings

5 ½ lb (2.5 kg) Beef Premium Oven Roast (Prime Rib, Rib Eye or Top Sirloin)
4 cloves garlic, slivered
¼ cup (50 mL) Dijon mustard
3 tbsp (45 mL) chopped fresh thyme
2 tbsp (30 mL) chopped fresh rosemary
2 tbsp (30 mL) vegetable oil
Wine Gravy (recipe follows)

Cut slits all over roast with tip of knife and insert garlic slivers. In small bowl, combine mustard, thyme, rosemary and oil. Spread all over top and sides of roast. Place fat side up on rack in shallow roasting pan (no water necessary). Insert ovensafe meat thermometer into centre of roast, avoiding fat or bone.
Oven-sear by placing uncovered roast in preheated 450°F (230°C) oven for 10 minutes.
Reduce heat to 275°F (140°C). Cook until thermometer reads 145°F (63°C) for medium-rare (about 2-½ to 3 hours) or 155°F (68°C) for medium (about 2-¾ to 3-¼ hours).
Remove roast from oven; transfer to cutting board. Cover with foil and let stand for at least 15 minutes. Meanwhile, make Wine Gravy. (Roasts can stand 20 to 30 minutes before carving into thin slices.)

Wine Gravy: In small cup, mix 1 tbsp (15 mL) cold water into 1 tbsp (15 mL) cornstarch; set aside. Add 3 tbsp (45 mL) chopped shallots or onions to reserved juices in roasting pan; cook over medium heat, stirring occasionally, for 2 minutes or until softened. Stir in 1 cup (250 mL) dry red wine and bring to boil, stirring to scrape up brown bits. Cook until reduced by half. Whisk in reserved cornstarch mixture and 1 cup (250 L) beef broth; cook, whisking, for 1 minute or until glossy and thickened. Season with salt and pepper to taste.

Asian Rotisserie Roast Beef with Tropical Salsa

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Beef Rotisserie Roasts are ideal for no-fuss barbecue roasting recipes. These boneless roasts, ranging in size from 4 to 13 lb (2 to 6 kg), are barbecue-ready – carefully cut and tied to promote even cooking and easy rotation on the rotisserie. Perfect for outdoor entertaining, these roasts can be cooked on the spit or right on the grill using Indirect Heat.
120 Minutes

16 Servings

½ cup (125 mL) soy sauce
½ cup (125 mL) rice vinegar
¼ cup (50 mL) liquid honey
1 tbsp (15 mL) Asian chili sauce
2 tsp (10 mL) sesame oil
2 tsp (10 mL) minced ginger root
4 lb (2 kg) Beef Rotisserie or Premium Rotisserie Roast
Tropical Salsa (recipe follows)

Combine soy sauce, vinegar, honey, chili sauce, sesame oil and ginger root in large sealable freezer bag or bowl. Pierce roast numerous times with long fork and add to bag; seal tightly and refrigerate for 2 to 4 hours for Premium Rotisserie Roast or 12 to 24 hours for Rotisserie Roast. Discard marinade.
Place drip pan under grill; add ½ inch (1 cm) water to pan. Preheat barbecue to medium-high 400°F (200°C). Cooking with rotisserie: insert spit rod lengthwise through centre of roast; secure with holding forks. Cooking without rotisserie: Place roast on grill over drip pan moved to one side. Turn off burner under roast.
Insert meat thermometer into middle of roast, avoiding spit rod (if using). With constant heat and closed barbecue, cook over drip pan until thermometer reads 155°F (68°C) for medium (about 30 min per lb/500 g). Remove to cutting board; tent with foil for 10 to 15 minutes or cover and refrigerate for up to 3 days to serve later. Cut into thin slices across the grain. Serve with Tropical Salsa.

Tropical Salsa: In blender, purée 1 mango, peeled and pitted. Stir in ½ cup (125 mL) crushed pineapple, 1 tbsp (15 mL) EACH chopped fresh mint or coriander, granulated sugar and rice vinegar and 1-½ tsp (7 mL) Asian chili sauce. Season with salt and pepper to taste.

Herb and Mustard “Plastered” Beef Rotisserie Roast

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The sweetness of crisp apples and the heat of jalapenos in the quick-and-easy salsa recipe, pair beautifully with grilled beef.
60 Minutes

6 Servings

2 lb (1 kg) Boneless Premium Rotisserie Roast (Prime Rib or Top Sirloin)
¼ cup (50 mL) grainy or plain Dijon mustard
3 large cloves garlic, finely minced
1 tsp (5 mL) EACH: Worcestershire sauce and dried rosemary, oregano and thyme (or 1 tbsp/15 mL each fresh)
½ tsp (2 mL) freshly ground pepper
Apple Onion Salsa (recipe below)

Insert rotisserie rod lengthwise through centre of roast so that it is balanced; secure with holding forks. In small bowl, combine remaining ingredients to make a thick, spreadable paste. Set roast on spit rod over large bowl or pot; coat roast with mustard paste. Insert meat thermometer into centre of roast, avoiding spit rod.
Place roast over drip pan in barbecue preheated to medium-high 400°F (200°C). Close lid; cook 45 to 55 minutes until thermometer reads 155°F (68°C) for medium. For an estimated cooking time chart, refer to the barbecue roasting cooking lesson.
Remove to cutting board; cover with foil for 10 to 15 minutes. Slice thinly across the grain. Serve with Apple Onion Salsa.

Apple Onion Salsa: In medium bowl, combine 1 large McIntosh apple, cored and finely diced, 1 Roma tomato, seeded and diced, 1/3 cup (75 mL) chopped green onion, 2 tbsp (30 mL) EACH: apple cider vinegar and chopped cilantro or parsley, 1 tbsp (15 mL) horseradish, 3 to 4 tsp (15 to 20 mL, or to taste) finely minced fresh or pickled jalapeno peppers, 1 clove garlic, finely minced and salt and pepper to taste. Mix well; let stand 30 minutes. Taste before serving; add herbs or seasonings, if needed. Makes about 1-3/4 cups (425 mL).
Tip: An evenly shaped boneless premium oven roast (Top Sirloin, Rib Eye or Prime Rib) can be substituted for a rotisserie roast.

Barbecue-Style Braised Beef Brisket

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Perfectly suited for a casual gathering, the Southern flavours of onion and sarsaparilla linger in this relaxed roast. Marinade ahead and then slow cook in the oven. It’s easy hands-off cooking!
210 Minutes

12 Servings

2 heads garlic
1 can (355 mL) root beer
¼ cup (50 mL) Worcestershire sauce
¼ cup (50 mL) red wine vinegar
1 large onion
¼ cup (50 mL) packed brown sugar
¼ cup (50 mL) liquid honey
1 tbsp (15 mL) dry mustard
1 tsp (5 mL) freshly ground pepper
½ tsp (2 mL) salt
4 lb (1.81 kg) Beef Brisket Pot Roast (Double/Point/Second Cut portion NOT thinner First Cut portion)

Slice off top of garlic heads; wrap in foil and bake in 350°F (180°C) oven until softened, about 50 minutes. Squeeze garlic into large sealable freezer bag; stir in root beer, Worcestershire sauce, vinegar, onion, sugar, honey, mustard, pepper and salt.
Pierce roast all over with fork and place in marinade, turning to coat well. Seal bag and refrigerate for 24 hours or up to 2 days, turning occasionally.
Transfer meat and marinade into a Dutch oven or heavy roasting pan; bring to boil on stove-top. Cover tightly and transfer to a 325°F (160°C) oven. Cook, turning roast every hour, until fork tender, about 3 hours. Remove roast to carving board, skim fat from sauce and boil until thickened, about 30 minutes. Thinly slice warm roast across the grain and serve with sauce.

Excellent source of iron (26% DV), 236 mg sodium.

Barbecued Roast Beef with Chow-Chow Relish

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Serve barbecued roast beef as part of a buffet with salads and this retro-style easy fresh homemade pickle. No need to rush to the table as the beef is perfect served al fresco this way.

16 Servings

4 lb (2 kg) Beef Oven or Rotisserie Roast
2 cups (500 mL) barbecue sauce
Chunky Chow-Chow Relish (recipe follows)

Pierce roast all over with fork. Place in large sealable freezer bag with barbecue sauce; refrigerate for 8 to 12 hours. Discard marinade after use. (If using Premium Rotisserie/Oven Roasts marinate only for 1 to 2 hours or simply rub all over with some of the sauce).
Place drip pan under grill; add 1/2 inch (1 cm) water to pan. Preheat barbecue to medium-high (400°F/200°C). To Cook with Rotisserie: Insert spit rod lengthwise through centre of roast; secure with holding forks and place over drip pan. To Cook without Rotisserie: Place roast on grill over drip pan that is moved to one side; turn heat under just the roast.
Insert meat thermometer into middle of roast, avoiding spit rod (if using). Cook at constant heat in, closed barbecue, until thermometer reads 145°F(63°C) for medium-rare doneness, about 40 to 50 minutes per kg (20 to 25 minutes per lb). Transfer to cutting board; cover with foil and let stand for up to 30 minutes. Carve into thin slices to serve.

Chunky Chow-Chow Relish: Cook 2 cups (500 mL) EACH cauliflower florets and coarsely chopped carrots in pot of boiling salted water until tender, about 4 minutes. Drain well; place in bowl. Stir in 1 sweet green pepper (coarsely chopped), 1/2 cup (125 mL) EACH chopped red onion and barbecue sauce, 2 tbsp (30 mL) EACH vinegar and minced fresh parsley and 1 tsp (5 mL) prepared hot mustard. Cover and refrigerate for up to 1 week. Makes 4 cups (1 L).
Good source of iron (16% DV) and excellent source of zinc (53% DV), 5% DV sodium.

Grilled Prime Rib Beef Roast for Two

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A small prime rib beef roast can be grilled or roasted to perfection — even if cooked from frozen (see Cook’s Notes).
50 Minutes

2 Servings

2 garlic cloves, minced
2 lb (1 kg) Beef Prime Rib Premium Oven Roast about 2”/5 cm (1 rib) thick
Salt and freshly ground pepper

Rub roast garlic, salt and pepper. Insert meat thermometer sideways into centre of roast so that shaft is not visible, avoiding fat and bone.
Place Place drip pan containing 1/2 inch (1 cm) water under grill on one side of the barbecue. Heat barbecue to 400°F (200°C), using medium-high heat. Place roast on grill over flame and cook for 5 minutes per side. Move roast to grill over the drip pan; turn heat off under just the roast.
Cook in closed barbecue, maintaining constant heat, until thermometer reads 145°F(63°C) for medium-rare (about 50 minutes) or cook to desired doneness. Remove roast to cutting board; tent with foil for 5 to 10 minutes.

Cook-from-Frozen Oven Roast Method: Rub frozen roast with some Dijon mustard and seasonings as above. Cook on rack in shallow pan in 325°F (160°C) oven for about 1 1/2 to 2 hours, testing doneness with thermometer.

Best Barbecued Beef Oven Roast

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Marinating is key to a great barbecued beef oven roast recipe. Salad dressing makes a super easy marinade and offers lots of flavour options.
75 Minutes

11 – 12 Servings

1 4-13 lb (2-6 kg) Beef Rotisserie or Oven Roast (Inside Round, Eye of Round or Sirloin Tip)
2 cup (500 mL) salad dressing (e.g. balsamic vinaigrette or sun-dried tomato)

Pierce roast all over with fork. Place in large sealable freezer bag with dressing; refrigerate 12 to 24 hours. Place drip pan, containing 1/2″ (1 cm) water, under grill. Preheat barbecue to 400ºF (200ºC), using medium-high heat. Discard marinade. To Cook with Rotisserie: Insert spit rod lengthwise through centre of roast; secure with holding forks and place roast over drip pan. To Cook Without Rotisserie: Place roast directly on grill positioned over a drip pan that is moved to one side; turn heat off under just the roast.
Insert meat thermometer into middle of roast, avoiding spit rod (if using). Cook at constant heat, in closed barbecue, until thermometer reads 140°F (60°C) for medium-rare (about 30 min per lb/500g).
Remove roast to cutting board; cover with foil and let stand 10 to 15 minutes. Carve into thin slices to serve.

Rotisserie Roast Beef with Apple Onion Salsa

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The flavourful mustard paste here is great used as a rub on your favourite roasts or steaks before grilling. Rotisserie roast the beef or cook on the grill by indirect heat roasting.
90 Minutes

6 Servings

½ cup (50 mL) Dijon mustard
3 cloves garlic, finely minced
1 tsp (5 mL) Worcestershire sauce
1 tsp (5 mL) dried rosemary
1 tsp (5 mL) oregano
1 tsp (5 mL) thyme
½ tsp (2 mL) freshly ground pepper
2 lb (1 kg) evenly shaped boneless Premium Beef Rotisserie Oven Roast (Top Sirloin, Rib Eye or Strip Loin)

Combine mustard, garlic, Worcestershire, rosemary, oregano, thyme and pepper. Rub all over roast. Insert spit rod lengthwise through centre of roast; secure with holding forks. Insert meat thermometer into middle of roast avoiding spit rod.
Place drip pan containing 1/2-inch (1 cm) water under grill. Heat barbecue to 400°F (200°C), using medium-high heat.
Cook roast in closed barbecue over drip pan, maintaining constant heat, until thermometer reads 145°F(63°C) for medium-rare (about 20 min/lb or 45 min/kg).
Transfer roast to cutting board; tent with foil for 10 to 15 minutes. Carve into thin slices and serve with Apple Onion Salsa.

Apple Onion Salsa: In medium bowl, combine 1 large McIntosh apple, cored and finely diced, 1 Roma tomato, seeded and diced, 1/3 cup (75 mL) chopped green onion, 2 tbsp (30 mL) EACH apple cider vinegar and chopped cilantro or parsley, 1 tbsp (15 mL) horseradish, 3 to 4 tsp (15 to 20 mL) finely minced fresh or pickled jalapeño peppers or to taste, 1 clove garlic, finely minced and salt and pepper to taste. Mix well; let stand 30 minutes. Makes about 1 3/4 cups (425 mL).

Key Lime BBQ Beef Roast

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Try this marinade recipe for an incredibly flavourful and beautifully browned roast beef.
90 Minutes

8 – 10 Servings

3 lb (1.5 kg) Sirloin Tip, Rump, Inside Round, Eye of Round or Outside Round Oven Roast or Rotisserie Roast
2 tbsp (30 mL) soy sauce
2 tbsp (30 mL) liquid honey
½ tsp (2 mL) hot pepper sauce
¼ cup (50 mL) lime juice
1 tsp (5 mL) ground cumin
2 tbsp (30 mL) oyster sauce (optional)

Pierce roast all over with fork. Combine soy sauce, honey, pepper sauce, lime juice, cumin and oyster sauce (if using) in large sealable freezer bag. Place roast in bag with marinade; refrigerate for 12 to 24 hours. Discard used marinade.
Place drip pan containing 1/2 inch (1 cm) water under grill. Preheat barbecue to medium-high (400°F/200°C).
Insert meat thermometer into middle of roast. Place roast on grill over drip pan that is moved to one side; turn heat off under just the roast. Cook at constant heat, in closed barbecue, until thermometer reads 155°F (68°C) for medium, about 1 hour and 30 minutes.
Remove roast to cutting board; cover with foil for 10 to 15 minutes. Carve across the grain into thin slices.

Cook’s Notes: Cooking time is a guideline only and varies with barbecues, roast shape and type. Roasts may be done up to 30 minutes sooner or later than estimated time. For an estimated cooking time chart, refer to the barbecue roasting cooking lesson.
Tip: PREMIUM OVEN ROASTS (i.e. Sirloin, Rib or Tenderloin) can also be barbecued as above, marinating for just 15 to 30 minutes.
Rotisserie Cooking Instructions: See Barbecue Roasting Cooking Lesson for instructions on rotisserie cooking.

Lime-Chipotle Rotisserie Roast

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Take a trip south of the border with the flavours of lime and smoked chipotles. Serve cooked roast thinly sliced with chopped fresh coriander, tortillas, salsa and guacamole. If you don’t have a rotisserie, cook by indirect heat.
60 Minutes

12 Servings

½ cup (125 mL) fresh lime juice
3 tbsp (45 mL) minced chipotle peppers in adobo sauce
2 tbsp (30 mL) vegetable oil
2 tbsp (30 mL) brown sugar
1 tbsp (15 mL) hot pepper sauce
1 tsp (5 mL) ground cumin
1 tsp (5 mL) Dijon mustard
2 cloves garlic, minced
3 lb (1.5 kg) Beef Rotisserie Roast (i.e. Sirloin Tip, Outside Round)
1 tsp (5 mL) EACH salt and pepper

Combine lime juice, chipotle peppers, vegetable oil, brown sugar, hot pepper sauce, cumin, mustard and garlic in large sealable freezer bag. Pierce roast all over with fork and add to bag; turn to coat. Seal and refrigerate for 12 to 24 hours. Reserve marinade; pat roast dry with paper towel. Season with salt and pepper.
Place drip pan under grill; add 1/2 inch (1 cm) water to pan. Preheat barbecue to medium-high (400°F/200°C). Insert spit rod lengthwise through centre or roast; secure with holding forks and place over drip pan. Insert meat thermometer into middle of roast, avoiding spit rod. Cook at constant heat in closed barbecue until meat thermometer reads 145°F (63°C) for medium-rare (about 1 hour).
Transfer roast to cutting board; tent with foil for 10 to 15 minutes. Meanwhile, bring reserved marinade to boil. Carve roast into thin slices and serve with boiled marinade as a sauce.

Cooking without Rotisserie by Indirect Heat: Place roast on grill over drip pan filled with 1/2-inch (1 cm) water; position pan to one side of barbecue; turn off heat under just the roast and pan. If using 3-burner barbecue, position roast and drip pan in centre of barbecue; turn centre burner off.
Good source of iron (16% DV) and excellent source of zinc (64% DV), 13% DV sodium.

Beer-Soaked Beef Rotisserie Roast

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If you’re having a gang over, or just want to ensure leftovers for another meal, try this beer-soaked beef roast recipe on the rotisserie.
90 Minutes

10 – 12 Servings

1 ½ cup (375 mL) beer (ale or lager)
3 garlic cloves, 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
4 lb (2 kg) Beef Oven or Rotisserie Roast (e.g. Sirloin Tip or Inside Round)

Combine all ingredients (except beef) in large sealable freezer bag. Pierce roast all over with a fork. Add roast to bag and refrigerate for 12 to 24 hours. Discard marinade.
To cook on a rotisserie, place drip pan with ½ inch (1 cm) water under grill. 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.
Cook at constant heat, in closed barbecue, to desired doneness: 145°F (63°C) for medium-rare; 155°F (68°C) for medium. For an estimated cooking time chart, refer to the barbecue roasting cooking lesson.
Remove roast to cutting board; cover with foil and let stand for 10 to 15 minutes. Carve into thin slices to serve.

Tip: No Rotisserie? No Problem! Place roast on grill over drip pan on one side of the barbecue. Turn heat off just under the roast and cook as above.

Best Barbecued Oven Beef Roast

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Alberta cattle country is the home to “roasting on the range“ and marinating is key to the best barbecued Sirloin Tip Oven Roast. Salad dressing is a super easy marinade and since it comes in so many varieties, you always have all kinds of flavour options right at your fingertips. Barbecue beef roasts are so simple to cook either by rotisserie or indirect heat roasting.
90 Minutes

4 lb (2 kg) Beef Sirloin Tip Oven Roast
2 cup (500 mL) salad dressing (e.g. balsamic vinaigrette or sun-dried tomato)

Pierce roast all over with fork. Place in large sealable freezer bag with dressing; refrigerate for 12 to 24 hours.
Place drip pan containing 1/2-inch (1 cm) water under grill. Heat barbecue to 400°F (200°C), using medium-high heat.
Discard marinade. Insert spit rod lengthwise through centre of roast; secure with holding forks. Insert meat thermometer into middle of roast avoiding spit rod.
Cook roast in closed barbecue over drip pan, maintaining constant heat, until thermometer reads 145°F(63°C) for medium-rare doneness (about 20 min/lb or 45 min/kg). Transfer roast to cutting board; tent with foil for 10 to 15 minutes. Carve into thin slices to serve.