Our Beer-Basted Roast Beef

Anyone that knows The Big Guy, knows that I love my beer. I’ve drank beer all over the world and use it almost every time I cook. I’ve even found ways to actually use it in recipes like this one. BONUS right? 

roastUsing beer in a marinade or baste is a great way to add another layer of flavor to your recipe. Beer also contains alpha acids, tannins and enzymes that help break down tough fibers in meat, making it more tender and flavorful at the same time. 

Use your favorite beer in this recipe but realize that the beef will obviously take on some of the characteristics of the beer. Try different styles of beer for different flavor profiles. I prefer to use a stout like Guinness or a good amber ale in this recipe. 

I try to cook this ahead of time and slice it thin for sandwiches. I like to serve this on dark rye, pumpernickel or a pretzel roll with some good German mustard and an ice cold beer. This sandwich is good served warm or cold. 

INGREDIENTS:

1/2 to 1 pound boneless beef rump or chuck roast
1 can or bottle beer
3 cloves garlic, crushed
1 onion sliced
1/4 cup vegetable oil
1 1/4 cups all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon coarse cracked pepper
dark rye, pumpernickel bread or pretzel rolls (optional)

DIRECTIONS:

Place roast in a heavy plastic bag and set in a bowl. Add beer,. garlic and onion. Close bag tightly around the roast and fasten with twist tie. Marinate in refrigerator for at least 12 hours or overnight, turning 2 or 3 times to evenly coat the meat. 

Next day, remove roast from bag and place on rack in roasting pan. Strain marinade. Measure 1/2 cup marinade, blend in oil and reserve for basting.

Combine flour, salt and pepper; rub over the roast. Fire up your grill for indirect heat at 325 degrees F. Place the roasting pan with your roast in the center of the grill. Baste roast every 10 or 15 minutes with oil-beer marinade. Cook for 1 1/2 to 2 hours or until roast registers 140 degrees F for rare, 150 F for medium or 160 F for well done. 

Let roast stand for 20 to 30 minutes before slicing. Slice thin across the grain. (See photo). Build your sandwich and garnish with a good dill pickle and some potato chips. 

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