This is a cheap but very tasty roast dinner. Cook this on a barbeque spit.

Sue

Recipe Summary

prep:
15 mins
cook:
2 hrs
additional:
6 hrs
total:
8 hrs 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often.

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  • Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce.

  • Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade.

Side-dish suggestion

Barbecued garlic baked potatoes: Poke hole in raw potatoes and place them on grill, basting occasionally with a mixture of melted butter, chicken stock, and minced garlic.

Nutrition Facts

714 calories; protein 47.5g; carbohydrates 27.6g; fat 42.7g; cholesterol 172.1mg; sodium 3190.9mg. Full Nutrition
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Reviews (102)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/18/2008
Made this last night. Followed recipe exactly but baked in oven at 350 for 2 hours. Turned out absolutely fantastic!!! Served with garlic mashed potatoes and parslied carrots. Definetly a keeper! Read More
(177)

Most helpful critical review

Rating: 3 stars
09/08/2009
I thought the flavor of the beer was overpowering and we cook with beer all the time (I know it all depends on what type of beer as well but what we used just didn't work!). Next time we'll leave the beer out and just add a little vinegar. I also added a few TB of brown sugar while it was simmering on the stove. I was hoping the basting sauce would thicken up during the cooking phase but it stayed quite thin and watery. Definitely not my favorite way to prepare this cut of meat. Read More
(4)
130 Ratings
  • 5 star values: 90
  • 4 star values: 24
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 5
Rating: 5 stars
05/18/2008
Made this last night. Followed recipe exactly but baked in oven at 350 for 2 hours. Turned out absolutely fantastic!!! Served with garlic mashed potatoes and parslied carrots. Definetly a keeper! Read More
(177)
Rating: 4 stars
09/01/2005
This recipe was tasty and the scent was mouth watering, I made a few changes. The roast I bought was very mishapen, so instead of using a rotissarie, I used a slow cooker. I unfortunately didn't have teriyaki sauce, but the next best thing I mixed up some soy sauce and sugar and a bit of wine. I mixed all the ingrediants together and put it in the slow cooker with the roast. It turned out splendidly and made the whole house smell like heaven! Read More
(106)
Rating: 5 stars
06/29/2005
I just made a chuck roast that thought it was prime rib! After our awesome sucess at grilling pizza last night, we decided to try a roast tonight. WOW! We don't even have a spit- I just put a pan under it to catch the juices and flipped it once. It was a three pound roast and took 1 1/2 hours to get it just rare in some spots. We even baked the potatoes next to it. The kids loved it too! Read More
(97)
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Rating: 5 stars
06/03/2011
Awesome! I used this recipe for a three pound chuck roast. I love cooking with beer and of course there's no shortage of that in this house! But, if you don't want to part with your beer your could easily sub beef broth. I didn't have fresh ginger root, so I used 1 tsp. of ginger powder. For the onion, I used 3 green onions finely chopped. I poked the meat and put everything into a ziploc bag and let it go for 48 hours which I highly recommend. We put this over our rotisserie and took it off when it reached 160 degrees which is for medium well. The meat was so tender and juicy! Our guests raved about this! I would definitely make this again. Read More
(66)
Rating: 5 stars
06/03/2006
Yum! Very good flavors. My rotissarie was not working, so I bbq'd it on the top grill for alittle over an hour and then brought it down for the remainder. There was sooo much sauce, and I just kept basting it (actually drizziling it over the top) every twenty minutes or so. Very tasty!! Can't wait to eat the leftovers today. We will defineltey be making this again. Read More
(42)
Rating: 5 stars
10/13/2007
I never cook beef because I never knew what to do with it and always ended up with tough chewy meat. I decided to try this recipe but I made two minor changes. I did not use the beer as I never buy beer so had none on hand. I used some orange juice instead to thin the marinade mixture and since the teriyaki sauce had ginger in it, and I also had no fresh ginger on hand, I did not add the fresh ginger. So those were the only ingredient changes. Instead of grilling it, I browned it on all sides in a skillet and then baked it in the oven at 350 for about 3 hrs. It was a 3lb roast (I like my meat very well done which was my reason for not using the grill) This was moist and delicious. The next time I make this, which will be soon, I will brown it on the grill and finish it in the oven as it generated a lot of smoke on the stove. Happy to report that this was a big hit not only for dinner but the left overs made excellent shredded beef sandwiches the next day. ( I shredded the beef and warmed it with more BBQ sauce for another delicious meal). Thanks for the recipe Sue! Read More
(36)
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Rating: 5 stars
05/17/2005
My boyfriend raved all night about the roast. It was the juiciest roast I have ever had. I don't think we will ever cook a roast in the oven or crock pot again!!! The combination of flavors was awesome! Thanks for the recipe! Read More
(35)
Rating: 5 stars
06/14/2008
Take the time to cook this roast slowly on the grill, and patiently baste it - the flavor makes it worth every bit of effort! Read More
(21)
Rating: 5 stars
05/08/2007
I used tri-tip and a slow cooker. Kept a bit of the marinade for drizzling after cooking. So tender and flavorful without being overpowering that my 3yr old loved it. Read More
(16)
Rating: 3 stars
09/08/2009
I thought the flavor of the beer was overpowering and we cook with beer all the time (I know it all depends on what type of beer as well but what we used just didn't work!). Next time we'll leave the beer out and just add a little vinegar. I also added a few TB of brown sugar while it was simmering on the stove. I was hoping the basting sauce would thicken up during the cooking phase but it stayed quite thin and watery. Definitely not my favorite way to prepare this cut of meat. Read More
(4)
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