Barbecue Roast Beef with Whisky BBQ Sauce

A savoury and smoky blend of spices complement the Beef Top Sirloin Roast – a lean yet flavorful juicy roast thanks to its modest marbling. When you have guests for a backyard gathering, try cooking roast beef by indirect heat in the barbecue as an easier option to grilling multiple steaks. Use a meat thermometer to ensure the roast is cooked perfectly 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 85 min Total Time 100 min


Here are the following ingredients:

  • Whisky BBQ Sauce
  • 1½ cups (375 mL) store-bought smoky-flavoured barbecue sauce
  • ½ cup (125 mL) whisky, bourbon or rye
  • ¼ cup (60 mL) maple syrup
  • Beef
  • 1 tbsp (15 mL) chili powder
  • 1 tsp (5 mL) EACH dried oregano leaves, ground cumin, salt and fresh ground pepper
  • ½ tsp (2 mL) EACH sweet smoked paprika, ground coriander and garlic powder
  • 2 lb (1 kg) Beef Top Sirloin Oven Roast

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Fill a drip pan with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F/200°C).

  2. Whisky BBQ Sauce: Meanwhile, combine barbecue sauce, whisky and maple syrup in a small saucepan; bring to a boil over medium heat. Cook, stirring occasionally, for 5 to 8 minutes or until slightly thickened and flavours marry. Measure out ½ cup (125 mL) to use as basting sauce; reserve remaining sauce for serving.

  3. Beef: Combine chili powder, oregano, cumin, salt, pepper, paprika, coriander and garlic in a small bowl. Pat roast dry with paper towel. Rub roast all over with seasoning mixture.

  4. 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 for about 60 to 70 minutes for medium-rare, starting to baste with the basting portion of the Whisky BBQ Sauce 3 times after the first 20 minutes. Remove roast 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).

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

  6. Carve roast across the grain into thin slices and serve with reserved remaining Whisky BBQ Sauce.