Beer Marinated Beef Roast Recipes

TENDER BEER POT ROAST (IN DUTCH OVEN, BRAISED WITH PORTER ALE)

Steps:

• Bring the beef to room temperature before you handle it.
• Mix flour, salt and pepper and coat the beef all over.
• Preheat the oven to 275-300 F (depending on your oven's calibration).
• Heat a Dutch oven or similar heavy duty oven safe pot with a lid over medium-high heat. Add cooking oil and sear beef on all sides until nicely browned. Remove temporarily and lower the heat to medium.
• Saute the onions briefly, add the tomato paste and minced garlic and give everything a nice stir, cook about 1 minute. Deglaze with some porter and scrape brown bits from the bottom of the pot. Add the rest of the porter, then the beef broth, brown sugar and thyme. Stir.
• Add back the beef and surround with the potatoes and carrots. Bring to boil. Cover and transfer to the oven.
• Check after 2 hours to make sure that there is sufficient liquid remaining. If needed add a bit more ale or stock or water. Continue braising until the beef is very tender** and can easily be broken up with a fork.
• Reserve the juices to use in gravy (optional) and break up the roast before serving.

BEER & BROWN SUGAR MARINATED ROAST

Steps:

• Combine all ingredients. Place roast in a large plastic zippered bag and pour marinade over roast. Close bag and marinate in refrigerator 12 to 14 hours.
• Remove roast from refrigerator and pat dry with paper towels. Discard marinade and preheat oven to 450°F232°C. Season roast with an additional 2 teaspoons kosher salt and 1 teaspoon black pepper10 g kosher salt and 2 g black pepper, if desired, and place in a shallow roasting pan fitted with rack. Roast 15 minutes in preheated oven; reduce heat to 350°F177°C. Cook approximately 1 hour to reach medium (135-140°F58-60°C) doneness.
• Remove roast from oven, tent loosely with foil and rest 10 minutes before carving.

BEER MARINATED BEEF ROAST

Steps:

• Combine all marinade ingredients and mix well.
• Place roast in a large zip-loc bag, and pour marinade over the top.
• Place in frige.
• Let marinate overnite.
• Remove the roast from the bag, reserving marinade.
• Cook on grill over indirect heat, brushing with reserved marinade periodically.
• Use a meat thermometer to cook to your preferred doneness (we like med rare).

BEER MARINADE FOR BEEF

Steps:

• Combine all the ingredients in a large bowl.
• The beer will loose some of its foam but that's OK.
• Pour the marinade over your choice of meat in a shallow glass dish or heavy resealable plastic bag.
• Cover dish or seal bag and refrigerate for up to 6 hours while marinating.
• This recipe can be doubled or tripled.

BEER MARINADE

Steps:

• To prepare the marinade, whisk together the oil, beer, and lemon juice. Add the garlic, salt, pepper, bay leaves, mustard, basil, oregano, and thyme. Mix well.

BEST EVER BEEF MARINADE

Steps:

• Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.

BEER-MARINATED CHUCK ROAST

Steps:

• Place the roast in a gallon-sized zip-top plastic bag. Add all the remaining ingredients and seal the bag. Refrigerate overnight.
• Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection roast at 400°F. Coat the roasting rack with nonstick spray; place the roast on the rack in a shallow roasting pan and brush with the marinade. Discard the remaining marinade.
• Roast for 55 to 60 minutes or until the oven probe or an instant-read thermometer registers 135°F for medium rare. Remove the roast from the oven and let it rest for 10 minutes. The temperature will rise as the roast rests.
• To carve, cut the roast diagonally across the grain.

GRILLED BEER-MARINATED RUMP ROAST

Steps:

• In 1-quart saucepan, heat oil over medium-high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender; remove from heat. Stir in chili sauce, salt, pepper and beer.
• Place beef in shallow glass or plastic dish or resealable food-storage plastic bag. Pour beer mixture over beef; turn beef to coat with marinade. Cover dish or seal bag and refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.
• Cover wood chips with water; soak 30 minutes. If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
• Remove beef from marinade; reserve marinade. Insert spit rod lengthwise through center of beef; hold firmly in place with adjustable holding forks. Insert barbecue meat thermometer so tip is near center of beef but not touching spit rod. Drain wood chips. Add about 1/2 cup wood chips to medium-low coals or lava rock.
• Cover and grill beef on rotisserie over drip pan and 4 inches from medium-low heat about 2 hours for medium doneness (160°F), brushing occasionally with marinade and adding 1/2 cup wood chips to coals or rock every 30 minutes. Remove spit rod, holding forks and thermometer. Discard any remaining marinade. Cover beef with foil and let stand 15 minutes before slicing.