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Beef roast on the barbecue is the best for easy, fuss-free summer cooking – great for serving a group. Look for boneless even-shaped Oven or Premium Oven Roasts or better yet, buy a Beef Rotisserie Roast for barbecue perfection!

Beef Rotisserie Roasts are boneless roasts cut from traditional Oven or Premium Oven Roasts, and are tied to be barbecue perfect – they cook up evenly either on the spit or right on the grill using indirect heat roasting.

It's so easy. For ever-tender Premium Rotisserie or Premium Oven Roasts, just rub, roast and relax! For value-priced Rotisserie or Oven Roasts, simply marinate for 12 to 24 hours before barbecue roasting to medium doneness and slice thinly to serve.

Step-by-Step Lessons

Get Ready

Start with either a Premium Rotisserie Roast such as Prime Rib or Top Sirloin or a Rotisserie Roast – Outside Round, Inside Round, Sirloin Tip, Cross Rib OR any even-shaped cut of Premium Oven or Oven Roast.
Use a 2 burner or 3 burner barbecue. Rotisserie Roasts can be cooked either with or without a rotisserie attachment.

Cook's Notes:
You don't need a fancy barbecue to enjoy barbecue beef roast. If you don't have a rotisserie, you can cook the roast right on the grill by using indirect heat roasting (see Step 4b)

Pierce

Pierce roast all over with fork.

Cook's Notes:
If using a Premium Roast, you can skip this step and simply rub all over with your favourite seasonings OR marinate 2 to 4 hours just for flavour.

Season

Place in large sealable freezer bag with 2 cups (500 mL) of your favourite marinade; seal and refrigerate for 12 to 24 hours.
Discard marinade and season.

Cook's Notes:
Instant Marinade: use your favourite salad dressing, teriyaki, Worcestershire or steak sauce.

Prepare to barbecue

Insert meat thermometer into middle of roast (avoiding spit rod if using rotisserie).

With Rotisserie:

Place drip pan, containing 1/2 inch (1 cm) water, under grill. Preheat barbecue to medium-high (400°F/200°C). Insert spit rod lengthwise through centre of roast; secure with holding forks and place roast over drip pan.

Without Rotisserie:

For indirect heat roasting, place drip pan under grill in one half 2-burner barbecue. Heat barbecue to approx. 400°F (200°C) with lid closed. Turn off burner under drip pan. Place roast on grill over unlit burner and roast at constant heat with lid closed. For a 3-burner barbecue, place drip pan and roast in centre of barbecue.

Cook; let stand

Cook at constant heat, in closed barbecue, to desired doneness temperature (see chart). Enjoy Premium cuts cooked any doneness. Oven Roasts are best cooked to medium doneness. Resist peeking – lifting the lid lets heat escape lengthening cooking time.
Transfer roast to cutting board; tent with foil for 10 to 15 minutes.
Cut netting off with kitchen scissors; carve into thin slices across the grain.

Beyond basics

Nothing brings out the flavour of beef like grilling. Slices of barbecued roast beef are fantastic hot or cold, teamed up with salads and sides or tucked into sandwiches and wraps. Here are some simple recipes and tips to get the most out of your barbecue roasts.
Asian Beef Roast with Tropical Salsa:		Tandoori Roast Beef with Cumin Scented Dressing:
Asian Marinade: Combine 1/2 cup (125 mL) EACH soy sauce and rice vinegar, 1/4 cup (50 mL) liquid honey, 1 tbsp (15 mL) Asian chili sauce and 2 tsp (10 mL) EACH sesame oil and finely shredded gingerroot. Makes 1-1/2 cups (375 mL). Use to marinade Premium Rotisserie or Premium Oven Roasts 1 to 2 hours OR Oven or Rotisserie roasts for 12 to 24 hours.		Tandoori Marinade: Combine 1 cup (250 mL) plain yogurt, 2 garlic cloves (minced), 1 small onion (minced), 1 tbsp (15 mL) EACH gingerroot (minced), fresh lemon juice and hot curry powder, and 1 tsp (5 mL) EACH chili powder and salt. Makes 1-1/2 cups (375 mL). Use to marinade Premium Rotisserie or Premium Oven Roasts 1 to 2 hours OR Oven or Rotisserie roasts for 12 to 24 hours.
Tropical Salsa: In blender, purée 1 peeled pitted mango. Stir in 1/2 cup (125 mL) crushed pineapple, 1 tbsp (15 mL) EACH chopped fresh mint or coriander, granulated sugar, rice vinegar and 1 1/2 tsp (7 mL) Asian chili sauce. Makes 1 cup (250 mL).		Cumin-Scented Dressing: Combine 3/4 cup (175 mL) EACH mayonnaise and ranch dressing and 1-1/2 tsp (7 mL) ground cumin. Refrigerate 1-2 hours. Makes 1-1/2 cups (375 mL).

Cook like a pro

A food thermometer is THE COOKS BEST TOOL to cook beef right! Use when cooking Beef Prime Rib, Quick Roasts, Burgers, Oven Roasts and Rotisserie Roasts. Measuring the internal temperature of meat is the best way to judge doneness. Use a food thermometer to be sure your meat is cooked just the way you like it done.

A – Digital Read-out Thermometers with cable CANNOT tolerate the heat from barbecue roasting and will be damaged if you use them that way.

B – Digital Rapid-read Thermometers (without cable) are used to take an internal temperature reading when the meat is near the end of cooking. You CANNOT leave this type of thermometer in the meat while it cooks, so you can't use it to monitor cooking while food is in the oven or on grill. To use: remove meat from heat near end of cooking time and insert thermometer stem to check meat temperature. Good for all cuts of meat.

C – Oven-safe Dial-read Thermometers let you monitor the roasts cooking rate while it cooks, by opening oven to read dial display. Thermometer stays in roast as it cooks (i.e. it is oven-safe). You can insert stem into meat near end of cooking to take a temperature reading instead of inserting during whole cooking time however, allow 5 minutes for reading to register. CANNOT BE USED FOR THIN CUTS SUCH AS BURGERS AND STEAKS.