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Alberta Beef Dip Sandwich

Alberta Beef Dip Sandwich
YIELDS
10 servings

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

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Ingredients

Sandwich

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

Marinade

½
cup olive oil
2
tsp finely chopped garlic
1
Tbsp fresh rosemary, roughly chopped
1
Tbsp fresh oregano, minced
1
Tbsp Dijon or grainy mustard
½
cup dark beer
Salt and pepper to taste

Dipping Sauce

2
cup low sodium beef stock
2
sprig fresh rosemary
1
large Spanish onion thinly sliced
Salt and pepper
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Directions

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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