BBQ Beef Roast

In the summer time we try to cook on the BBQ as much as possible, especially on really hot days. I hate to say this but the weather is starting to feel like fall around here this week {insert sad face}. It is just to early for it to be felling like fall.  This week Byron was in charge of finding a new recipe for us to try. He decided to try this recipe from allrecipes for roast beef on the BBQ spit.

The roast turned out nice and tasted great. We have decided this is definitely a recipe that we will make again in the future!
 

 

We had this BBQ sauce in the pantry and decided to give it a try in this recipe. This was our first time trying it and it was really good. I will be buying some more during my next grocery store trip.

 

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.

 

 

Our roast before putting it on the BBQ spit.

 

When the roast was ready to be removed from the marinade, we boiled the marinade and cooked it for about 5 minutes. Once done we set it aside and used it as a basting sauce as per recipe directions.

 

The finished product.



 

Here's the recipe if you want to give it a try.

Ingredients
 

1 (5 pound) chuck roast

1 cup barbeque sauce (we used Sweet Baby Ray's)

1 cup teriyaki sauce (we used the Diane brand)

1 (12 fluid ounce) can or bottle beer

3 teaspoons minced garlic

3 teaspoons thinly sliced fresh ginger root

1 onion, finely chopped

3 teaspoons coarsely ground black pepper

2 teaspoons salt
 

Directions
 

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.

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.

Enjoy!