BEEF DIPPER SANDWICH

In a bowl combine olive oil, dark ale, 2 bruised rosemary sprigs, crushed garlic & cracked black pepper.

Place Sirloin Tip Roast in a large plastic sealable bag. Pour marinade over roast and seal baggie, ensuring the meat is well coated. Place the roast in the refrigerator and let marinate for 4 hours.

Preheat barbecue to 325°F/160°C or medium low heat, leaving the center grill off.

Remove roast from marinade and mount on a barbecue rotisserie (Follow manufactures instructions). Season the roast liberally with salt. Place a drip pan underneath the grates positioned over no heat. Add beef stock, onion, 2 sprigs of rosemary and the oregano to the drip pan.

Mount the rotisserie on the barbecue and cook for approximately 3-4 hours (for medium rare) or desired doneness.

Remove the roast from spit cover with aluminum foil and let the meat rest for 15-20 minutes before carving.

Remove drip pan with the remaining juices carefully from the grill. Strain the juices threw a fine meshed sieve.

Slice roast thinly and serve on long crusty rolls with Beef Dip jus.

Yield: 10 servings