I've found that darker beers - like brown ales, porters, and stouts - work well with beef. As much as I hate to "waste" a good beer by cooking with it, the better the beer the better the results.
For this recipe I selected a brown ale. The meat is marinated in the beer, then stuffed with garlic, seasoned, then roasted. It's incredibly flavorful. Perfect for a hearty meal and then sliced up for sandwiches if you manage to have left-overs.
Delish!
Beerific Garlic Roast Beef
3 to 3 1/2 lbs of Boneless Rump Roast
1 12-Ounce Bottle/Can Brown Ale
Olive oil
8 cloves of garlic
Salt and pepper
Place the roast in a resealable plastic bag. Pour the beer over it and place in the refrigerator. Allow to marinate at least 8 hours before cooking.
About an hour before you're going to cook the roast, remove from the refrigerator and allow to come to room temperature.
Preheat the oven to 375°F.
With a sharp knife make 8 small incisions around the roast. Place a sliver of garlic into each incision. Take a tablespoon or so of olive oil and spread all around the roast. Sprinkle around the roast with salt and pepper.
Brown the roast at 375°F for half an hour. Lower the heat to 200°F. The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.
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