Barbecue Roast Beef with Butter Basting Sauce

The dark, full flavour of stout beer is key to the amazing basting sauce. Basting a Top Sirloin Oven Roast helps to create a juicy flavourful roast when cooked to perfection by indirect heat on the barbecue. Use a meat thermometer to cook your roast to the doneness that you like the best – without overcooking it! NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as barbecue and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.
Yield 6 Servings Prep. Time 15 min Cooking Time 90 min Total Time 105 min


Here are the following ingredients:

  • 1 cup (250 mL) stout or dark beer
  • ½ cup (125 mL) butter
  • 2 tbsp (30 mL) EACH packed brown sugar and apple cider vinegar
  • 1 tbsp (15 mL) Worcestershire sauce
  • 1 tsp (5 mL) hot pepper sauce
  • 1 onion, halved
  • 4 sprigs fresh thyme
  • 4 cloves garlic, smashed
  • 2 lb (1 kg) Beef Top Sirloin Oven Roast
  • ¾ tsp (4 mL) EACH salt and fresh ground pepper

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine beer, butter, sugar, vinegar, Worcestershire sauce, hot pepper sauce, onion, thyme and garlic in a saucepan. Bring to a boil over medium heat, stirring occasionally; reduce heat and simmer for 5 minutes. Remove from heat, cover and let stand for 10 minutes. Strain into a bowl; discard onion, thyme and garlic.

  2. Meanwhile, fill drip pan with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F/200°C).

  3. Pat roast dry with paper towel. Rub all over with salt and pepper. Insert oven-safe meat thermometer into centre of roast. Place roast on grill over drip pan; turn off burner under drip pan. Close lid and cook, basting with butter-beer sauce every 15 minutes, for about 50 to 65 minutes for medium-rare, removing from grill when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).

  4. Transfer roast to cutting board, cover with foil and let rest for 15 minutes.

  5. Reheat remaining butter-beer sauce in small saucepan over medium-high heat until boiling; remove from heat and cover to keep warm.

  6. Carve roast across the grain into thin slices and arrange on a platter. Serve with some of the warm sauce spooned over the slices of meat and pass the remaining warm sauce at the table.