Alberta Beef Dip Sandwich

Alberta Beef Dip Sandwich
10 servings

Juicy roasted beef, sliced thin and served with jus for dipping, makes for an out-of-this-world sandwich.




1 6
lb(s) Sirloin tip roast with good marbling, evenly cut


cup olive oil
tsp finely chopped garlic
Tbsp fresh rosemary, roughly chopped
Tbsp fresh oregano, minced
Tbsp Dijon or grainy mustard
cup dark beer
Salt and pepper to taste

Dipping Sauce

cup low sodium beef stock
sprig fresh rosemary
large Spanish onion thinly sliced
Salt and pepper


Step 1

In a medium bowl, add all marinade ingredients (excluding the salt) and mix to combine.

Step 2

Place the roast in a large sealable bag. Pour the marinade over the roast and toss to coat evenly.

Step 3

Marinate the roast in the refrigerator for a minimum of 4-6 hours or overnight.

Step 4

Once the roast has marinated, preheat barbeque to 325°F (160°C) leaving the middle burner turned off.

Step 5

Remove roast from marinade and discard any excess.
Season roast with salt and pepper and drizzle with olive oil.

Step 6

Mount roast on rotisserie following manufactures instructions.

Step 7

Pour all the dipping sauce ingredients into a drip pan.
Place the drip pan over the grate with heat turned off.

Step 8

Close barbeque lid and cook for 2 hours or 10-12 minutes per pound. Baste occasionally with the drippings in the drip pan.

Step 9

Check the roast by inserting an instant read thermometer in the centre of the roast. For medium rare, the thermometer should read 125°F (51°C).

Step 10

Remove roast and let rest, covered loosely with foil for 20 minutes.

Step 11

Remove the drip pan using barbeque gloves. Strain the liquid into a small saucepan.

Step 12

Place the saucepan over low heat and simmer for 5 minutes. Skim any excess fat or impurities off of the sauce as it simmers and discard.

Step 13

Slice beef in thin slices across the grain. Serve on crusty bread with a small bowl of the warm jus for dipping.

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