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Grilled Beer-Marinated Rump Roast
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Prep Time:
20 minutes
Total Time:
10 hours 35 minutes
Create a juicy beef roast without a rotisserie with this simple recipe hack!
Ingredients:
  • 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 can or bottle (12 ounces) beer
  • 3 1/2- to 4-pound rolled beef rump roast
  • 2 cups hickory wood chips
Instructions:
  • In a 1-quart saucepan, heat oil over medium-high heat. Sauté onion and garlic until tender; then remove from heat. Add chili sauce, salt, pepper, and beer.
  • Marinate the beef in a flavorful beer mixture by placing it in a shallow glass or plastic dish or a resealable plastic bag. Ensure the beef is well-coated by turning it in the marinade. Refrigerate, occasionally turning the beef, for at least 8 hours, but no more than 24 hours.
  • Soak wood chips in water for 30 minutes. If using a charcoal grill, position the drip pan under the grilling area and arrange the coals around the edge of the firebox. Preheat the coals or gas grill for indirect heat.
  • 1. Take the beef out of the marinade, saving the marinade. Securely place the spit rod through the center of the beef using adjustable holding forks. Position the barbecue meat thermometer close to the center of the beef without touching the rod. Drain the wood chips and add roughly 1/2 cup to medium-low coals or lava rock.
  • Grill the beef on a rotisserie over medium-low heat, about 4 inches away from the heat source for approximately 2 hours until it reaches a medium doneness of 160°F. Remember to brush it with marinade occasionally and add 1/2 cup of wood chips to the coals every 30 minutes. After grilling, remove the spit rod, forks, and thermometer. Discard any leftover marinade, cover the beef with foil, and let it rest for 15 minutes before slicing.

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