Summer Beef and Berry Salad

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This delicious main course salad recipe celebrates the summer’s berry crop. Any remaining beef roast can be used to make a second salad meal or roast beef sandwiches.
60 Minutes

⅔ cup (150 mL) olive oil
⅔ cup (150 mL) white wine vinegar
½ cup (125 mL) raspberry jam
½ cup (125 mL) apricot jam
2 tbsp (30 mL) liquid honey
1 tsp (5 mL) Dijon mustard
2 garlic cloves, minced
Salt and pepper to taste
2 lb (1 kg) Beef Oven or Rotisserie Roast (e.g. Inside Round, Outside Round or Sirloin Tip)
1 large mango, peeled and sliced
2 cup (500 mL) summer berries (raspberries, blueberries or quartered strawberries)
12 cup (3 L) mixed salad greens

Whisk oil, vinegar, raspberry jam, apricot jam, honey, mustard, garlic, salt and pepper in small bowl. Set aside half the mixture to use as the salad dressing. Place the remaining mixture in large sealable freezer bag. Pierce roast all over with fork; add to bag and refrigerate for 8 to 24 hours.
Place drip pan containing 1/2 inch (1 cm) water under grill on one side of barbecue. Preheat barbecue to medium-high heat (400°F/200°C). Discard marinade and insert meat thermometer into centre 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 145°F(63°C) for medium-rare (about 1 to 1-1/2 hours). Remove roast to cutting board; cover with foil 10 to 15 minutes. Carve into thin slices and toss with mango, berries, salad greens and reserved dressing.

Cook’s Notes: Cook 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.
Cook’s Notes: The roast can also be cooked with a rotisserie — see Barbecue Roasting Cooking Lessons for detailed instructions on rotisserie roasting.
A good source of Iron (22% RDI) and an excellent source of Zinc (48% RDI).

Smoky Southern Beef Brisket

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Perfectly suited for a casual gathering, the Southern flavours of smoke and sarsaparilla linger in this relaxed roast! Marinate ahead and then barbecue-smoke for easy hands-off cooking!
300 Minutes

12 Servings

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

Slice off top of garlic heads; wrap in foil and bake in 350°F (180°C) oven until softened, about 50 minutes. Squeeze garlic cloves into large sealable freezer bag; stir in onion, root beer, Worcestershire sauce, vinegar, sugar, honey, mustard, pepper and salt.
Pierce roast all over with fork; add to freezer bag; seal, squeezing out as much air as possible. Refrigerate for 24 hours, turning occasionally.
Transfer marinade into saucepan; add 1 cup water and boil for 3 minutes. Set aside. For 3-burner barbecue, place drip pan under grill in centre of barbecue; add 1/2 inch (1 cm) water to pan. Light remaining 2 burners and heat barbecue to low (225°F/110°C). Seal soaked hardwood chips in foil packet and poke with holes to let smoke escape; place under grill over a lit burner.
Place roast, fat-side up, on grill over drip pan. Maintaining constant temperature, close lid and cook, turning every 2 hours and basting with marinade, for 5 hours.
Remove roast to cutting board; let stand. Meanwhile, boil remaining marinade until thickened and onions are softened, about 20 minutes. Serve with thin slices of warm brisket.

Excellent source of iron, 3.6 mg iron (26% DV).

Jamaican Jerk Beef Wraps with Avocado Salsa

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This makes a great patio supper and is perfect for a party. The salsa is best in the summer, made with flavourful garden-fresh tomatoes. If using a Premium Rotisserie Roast such as Prime Rib, reduce the marinating time to 2 to 4 hours, just long enough to develop flavour.
120 Minutes

12 Servings

⅓ cup (75 mL) minced onion
⅓ cup (75 mL) vegetable oil
1 tbsp (15 mL) fresh lime juice or cider vinegar
1 tbsp (15 mL) packed brown sugar
1 tsp (5 mL) minced garlic
1 tsp (5 mL) ground allspice
1 tsp (5 mL) dried thyme leaves
1 tsp (5 mL) hot pepper sauce
½ tsp (2 mL) ground cinnamon
½ tsp (2 mL) nutmeg
½ tsp (2 mL) EACH salt and pepper
½ tsp (2 mL) chili pepper flakes
4 lb (2 kg) Beef Rotisserie Roast (e.g. Sirloin Tip, Cross Rib or Inside Round)
6 large warm flour tortillas
Avocado Salsa (recipe follows)

Combine onion, oil, lime juice, brown sugar, garlic, allspice, thyme, hot pepper sauce, cinnamon, nutmeg, salt, pepper and chilli flakes in large sealable freezer bag. Remove 2 tbsp (30 mL) of the marinade and set aside to use in salsa. (For spicier salsa, reserve 3 tbsp/45 mL) Pierce roast all over with fork and add to bag; seal and refrigerate for 12 to 24 hours. Discard marinade and pat roast dry.
Place drip pan under grill; add 1/2 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 and place over drip pan. Cooking without rotisserie: Place roast on grill over drip pan that is moved to one side; turn off heat under roast.
Insert meat thermometer into middle of roast, avoiding spit rod (if using). Cook at constant heat in closed barbecue until thermometer reads 155°F (68°C) for medium (about 30 minutes per lb/500 g). Remove roast to cutting board; tent with foil for 10 to 15 minutes. Carve thinly across the grain. Place slices along centre of lightly grilled tortillas. Top with Avocado Salsa.

Avocado Salsa: Gently combine 2 EACH medium tomatoes, (seeded and chopped), and avocados, peeled and chopped. Stir in 2 tbsp (30 mL) EACH fresh lime juice and reserved marinade, 1 tsp (5 mL) minced garlic and 1/2 tsp (2 mL) hot sauce. Season with salt and pepper to taste. Makes approx. 2-1/2 cups (625 mL)
Excellent source of iron (26% DV) and zinc (78% DV), 10% DV sodium.

Barcelona Roast Beef

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Enjoy this delicious roast beef as sandwiches or serve as roast beef dinner buffet with a variety of side salads.
75 Minutes

10 – 12 Sandwich Servings

1 medium orange
¼ cup (50 mL) minced onion
¼ cup (50 mL) cider vinegar
1 tsp (5 mL) chopped garlic
1 tsp (5 mL) crushed dried rosemary
½ tsp (2 mL) EACH salt and pepper
½ tsp (2 mL) ground cumin
2 ½ lb (1.13 kg) Boneless Top Sirloin, Inside Round or Rib Rotisserie/Oven Roast
⅓ cup (75 mL) mayonnaise

Combine grated zest and juice of 1 orange, onion, vinegar, garlic, rosemary, salt, pepper and ground cumin in large sealable freezer bag. Remove 1/4 cup (50 mL) of the marinade and set aside. Pierce roast all over with fork and add to bag; seal and refrigerate for 30 minutes or up to 8 hours.
Prepare barbecue: Place drip pan containing 1/2 inch (1 cm) water under grill. Preheat grill to medium-high 400°F (200°C). Remove roast from marinade; discard used marinade. Pat roast dry with paper towel and season all over. 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 heat off under just the roast.
Insert meat thermometer into centre 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 1-1/4 to 2 hours. MEANWHILE, combine the reserved marinade with the mayonnaise to make the sandwich topping.
Remove roast to cutting board; tent with foil and let stand for 10 to 15 minutes. Thinly slice roast beef and prepare sandwiches (see below) or serve simply as sliced beef with some of the sandwich topping.

Barcelona Beef Sandwiches: Cut Italian rolls in half. Top base of each roll with 3 oz (90 g) thinly sliced cooked Barcelona Beef. Top each with some of the sandwich topping, baby spinach leaves, crumbled Gorgonzola cheese and thin slices of pear or peeled oranges. Serve sandwiches with any extra sandwich topping as a dipping sauce.

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.

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.

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.

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.

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.