Summertime Alberta Barbecue Beef on a Bun - The Canadian Food Experience Project
  • Ingredients
  • 4-13 lb oven or rotisserie style roast  (inside round, eye of round or sirloin tip) The max size will depend on your barbecue size - you'll want it to easily fit on one side of your grill).
  • 1-2 cups of salad vinaigrette - you can use bottled or home made. I used a home made sun-dried tomato dressing.
  • Buns
  • Barbecue sauce
  • Sun-dried tomato vinaigrette
  • ¼ cup oil-packed sun-dried tomatoes
  • 2 Tbsp balsamic vinegar
  • 1 garlic clove chopped
  • 2 sprigs oregano
  • 1 tsp honey
  • ⅓ cup canola oil
  • ½ cup water
  • salt and pepper
  1. Add vinaigrette ingredients to a blender or food processor until well mixed.
  2. Pierce the roast all over with a fork. Stick in a large zip lock bag and cover with dressing. If your roast is too big for a large zip lock bag, you can use any kind of dish, but you'll need more dressing and may want to turn the roast a few times as it marinates. Let it sit in the fridge for around 12-24 hours.
  3. Take out your roast and discard the marinade.
  4. Place a drip pan underneath one side of the barbecue and turn the heat on the other side of the barbecue.
  5. When the grill is hot, place the roast over the drip tray and close the lid.
  6. Cook at 400 F or about medium high heat until a meat thermometer reaches 135-145F. Rotate roast occasionally for more even cooking.
  7. Allow about 20 minutes per pound - check with a meat thermometer.
  8. Remove roast to a cutting board and cover with aluminum foil. Let sit for 10-15 minutes.
  9. Slice roast thinly.
  10. Add roast slices to cut buns and top with barbecue sauce (we used Bull's-Eye which is the official BBQ sauce of the Calgary Stampede).
Recipe by Talking in ALL CAPS at