Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
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.
Meanwhile, fill drip pan with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F/200°C).
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).
Transfer roast to cutting board, cover with foil and let rest for 15 minutes.
Reheat remaining butter-beer sauce in small saucepan over medium-high heat until boiling; remove from heat and cover to keep warm.
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.