Great Tastes of Manitoba

BBQ Rotisserie Top Sirloin Roast

| Servings: 6


  • 3 lbs 1.5 kg Top Sirloin Oven or Rotisserie Roast
  • 1 ½ cups (350 mL) lager beer
  • ¾ cups (175 mL) ketchup
  • 3 garlic cloves, minced
  • 1/3 cups (75 mL) EACH balsamic vinegar and brown sugar
  • 3 Tbsp (45 mL) EACH Dijon mustard and paprika
  • Salt and Pepper seasoning


  1. Combine all ingredients (except beef) in large sealable freezer bag.
  2. Pierce roast all over with a fork. Add roast to bag and refrigerate maximum 4 hours.
  3. Reserve marinade. Heat marinade of medium heat and bring to a boil, stir occasionally until marinade reduces to a barbecue sauce consistency.
  4. To cook on a rotisserie, place drip pan with ½ inch (1 cm) water on top of grill.
  5. Using medium-high heat, preheat barbecue to 400°F (200°C).
  6. Insert spit rod lengthwise through centre of roast; secure with holding forks.
  7. Insert meat thermometer into middle of roast avoiding spit rod.
  8. Reduce heat to medium heat 300°F (150°C) after the first 20 minutes once the exterior of the roast has developed a browned crust.
  9. Baste roast with barbecue sauce once every 30minutes.
  10. Cook at constant heat, in closed barbecue, to desired doneness: 145°F (63°C) for medium-rare; 155°F (68°C) for medium.
  11. The roast will continue to cook once removed from the spit, remove from heat five degrees before desired doneness.
  12. 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 inserted underneath grill grates on one side of the barbecue. Turn heat off just under the roast and cook as above.

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