Beef roast on the barbecue is THE BEST for easy, fuss-free summer cooking – terrific for serving a crowd. Barbecued beef roast is great made ahead, carved into thin slices, warm or cold, and served with a selection of salads. Or tuck slivers into warm flat bread along with grilled veggies for cutlery-free fajita-style dining.

• Shop for boneless, evenly shaped Oven or Premium Oven roasts. Roast on the grill using indirect heat.
  
  
• Or try Beef Rotisserie Roasts. These roasts are custom-cut for the grill and are perfect for even cooking on the spit or by indirect heat.
  
  
• For Premium Oven or Premium Rotisserie Roasts, the cooking doesn’t get any easier – just rub, roast and relax!
  
  
• For Oven or Rotisserie Roasts, marinate in the fridge for 12 to 24 hours before barbecue-roasting. Enjoy medium-rare to medium and slice thinly to serve.
  
  
• Quick Clean-up. Use a disposable foil lasagna pan as your drip pan. Place it beneath the roast, under the grill.
  
  
• No Peeking! Lifting the lid while barbecue-roasting let’s heat escape, lengthening cooking time. When checking your meat thermometer to know how the cooking is going, do it quickly.
  
  

Cooking without Rotisserie
Indirect Heat: Place roast on grill over drip
pan that is moved to one side and filled with
1/2-inch (1 cm) water; turn off heat under just the roast.
If using 3-burner barbecue, position roast
and drip pan in centre of barbecue; turn
centre burner off.

Doneness Timing for Barbecue Roast Beef (using medium-high heat)
minutes/lb	DONENESS (Internal temperature)	minutes/kg
20-25	MEDIUM-RARE (140°F/60°C)*	40-50
25-30	MEDIUM (155°F/68°C)	55-65
30-35	WELL (165°F/74°C)	65-75

*Internal temperature will rise after standing

Source: Beef Information Centre