• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Roast Beef in Bourbon Sauce

  • Recipe Submitted by on

Category: Meat, Main Dish

 Ingredients List

  • 1/2 c Vegetable Oil
  • 1/2 c Bourbon
  • 1 lg Onion; Thinly Sliced
  • 2 lg Cloves Garlic; Minced
  • 1 ts Freshly Ground Black Pepper
  • 1 ts Dry Mustard
  • 1 ts Salt
  • 1/4 c Wine Or Cider Vinegar
  • 1 Rib-Eye Or First Cut Chuck
  • Or Boneless Round Steak;
  • About 5 to 6 Pounds


Combine the oil, bourbon, onion, garlic, pepper, mustard, salt and vinegar,
blending well. Place the meat in a plastic bag or glass dish. Pour the
marinade over the meat and marinate 1 hour at room temperature, turning the
meat 2 to 3 times. Drain the meat, reserving the marinade. Spit the meat
from end to end through the center or on a diagonal, making sure that the
roast is balanced. If the meat has not been tied already, tie it after you
have fastened it in place with the spit forksit will be a little firmer
that way. Engage the spit and turn the meat, 8 to 10 inches above hot
coals, for 1 1/2 hours or until a meat thermometer registers 120 degrees F.
for rare, to 2 1/2 hours for well-done, 165 Degrees F on the meat
thermometer. Brush with the sauce for the last 30 minutes of cooking. To
roast on the grill, place the meat over a drip pan with the hot coals
surrounding the drip pan, or pushed back. Turn and baste the meat as needed
to cook evenly. Grill 1 1/2 to 2 1/2 hours. Let the meat stand, on a
platter, 20 to 30 minutes before carving. Heat the sauce and serve with the


Any leftovers make great sandwiches and beef salads.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?