Beer-Marinated Rump Roast


Beer-Marinated Rump Roast

If you like Rump Roast Recipes, you might love these ideas ….. I have been fixing one on Sunday, having my Sunday meal and then I have the rest to eat on all week long. It’s very healthily and testy


2 tablespoons vegetable oil
1 medium onion — chopped (1/2 cup)
1 clove garlic — finely chopped
1/2 cup chili sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 (12 ounce) can beer or nonalcoholic beer (1 can or
3 1/2 pounds beef rolled rump roast (3 1/2 to 4 pounds)
2 cups hickory wood chips


Procedures :
Heat oil in 1-quart saucepan over medium-high heat. Cook onion and garlic
in oil, stirring frequently, until onion is tender; remove from heat. Stir
in chili sauce, salt, pepper, and beer. Place beef in shallow nonmetal dish
or heavy-duty resealable plastic bag. Pour beer mixture over beef; turn beef
to coat with marinade. Cover dish or seal bag and refrigerate,
turning beef occasionally, at least 8 hours but no longer than 24 hours.

Cover wood chips with water; soak 30 minutes. Brush grill rack with vegetable oil
. Heat coals or gas grill for indirect heat. Remove beef from
marinade; reserve marinade. Insert spit rod lengthwise through the center of beef
hold firmly in place with adjustable holding forks. Insert barbecue
meat thermometer so tip is near center of beef but not touching spit rod.
Drain wood chips. Allow about
1/2 cup wood chips to medium-low coals or rock.
Cover and grill beef on the rotisserie over drip pan and 4 inches from medium-low
heat about 2 hours for medium doneness (160? on the meat thermometer
), brushing occasionally with marinade and adding 1/2 cup wood chips
to coals or rock every 30 minutes. Remove spit rod, holding forks
and thermometer. Discard any remaining marinade.

Cover beef with aluminum foil and let stand 15 minutes before slicing.

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