Take the time to cook this roast slowly on the grill, and patiently baste it - the flavor makes it worth every bit of effort!

We used this roas recipe for our first experiment with a rotisserie on our gas grill. We used a rump roast instead. it took a little longer to cook, however it was the best roast we had had in a long time.!!!! The Marinade smelled so good it was mouth-watering. Even the neighbors remarked on how good itr smelled.

Made this last night. Followed recipe exactly but baked in oven at 350 for 2 hours. Turned out absolutely fantastic!!! Served with garlic mashed potatoes and parslied carrots. Definetly a keeper!

I followed the directions to prepare the meat/marinade exactly. I setup my gas grill to cook the meat on the new rotisserie I had just purchased. I placed some oak wine barrel chips in my smoker box. I gave it a light smoking about 30 minutes into the cooking time. It turned out fantastic!

The flavor was excellent. Used for steak. I decided to make into a salad, because we needed to eat it for lunch. Dressing: olive oil, red wine vinegar, garlic, steak sauce. Added grilled strips of zucchini and mushrooms. Very pretty & excellent. Husband loved it.

This was fabulous!! Easy and imparts a very delicious flavor to the meat. Can't afford prime rib?? Just buy a chuck roast and follow this recipe and your guests will roll their eyes! Highly recommended!

I never cook beef because I never knew what to do with it and always ended up with tough chewy meat. I decided to try this recipe but I made two minor changes. I did not use the beer as I never buy beer so had none on hand. I used some orange juice instead to thin the marinade mixture and since the teriyaki sauce had ginger in it, and I also had no fresh ginger on hand, I did not add the fresh ginger. So those were the only ingredient changes. Instead of grilling it, I browned it on all sides in a skillet and then baked it in the oven at 350 for about 3 hrs. It was a 3lb roast (I like my meat very well done which was my reason for not using the grill) This was moist and delicious. The next time I make this, which will be soon, I will brown it on the grill and finish it in the oven as it generated a lot of smoke on the stove. Happy to report that this was a big hit not only for dinner but the left overs made excellent shredded beef sandwiches the next day. ( I shredded the beef and warmed it with more BBQ sauce for another delicious meal). Thanks for the recipe Sue!

This made my mother-in-law drool. The meat was melt in your mouth tender with an incredible flavor. We cooked to approximately 142 degrees and it was a medium cook roast, which we prefer. This was our first time using our rotisserie (a gift from said mother-in-law) and this roast really made us look like experts! Thank you, Sue!

I made this exactly like the recipe said except for the ginger (didn't add it). This had to be one of the worst recipes we've ever tried. My family didn't like it at all!!! The flavor wasn't any good and it turned out tough.

I changed the recipe to: 1/2 cup of bbq sauce, teriyaki and shiraz wine with 1 tsp minced garlic and Emeril's Essence. Watch cooking times as my roast was done in 1 1/2 hours. Very tasty would make again!

This was great! We didn't have any beer on hand, though, so I substituted a mixture of 1/3 c A-1 steak sauce, 1/3 c ketchup, and 1/3 c balsamic vinegar for the beer. It was still really good, but I can't wait to try this again with the beer the recipe calls for instead. We also don't have a rotisserie, so had to cook it on the regular grill surface. Even with very frequent basting and movement of the coals so that they provided a more indirect heat, our roast didn't take nearly the two hours the recipe calls for. I'm not sure whether this is a factor of the barbecue or the method, but I can say that it's worth being judidcious and watching this roast carefully to make sure it doesn't get overdone. Terrific submission on the whole, though -- thank you so much for sharing it!! :)

I used tri-tip and a slow cooker. Kept a bit of the marinade for drizzling after cooking. So tender and flavorful without being overpowering that my 3yr old loved it.

Yum! Very good flavors. My rotissarie was not working, so I bbq'd it on the top grill for alittle over an hour and then brought it down for the remainder. There was sooo much sauce, and I just kept basting it (actually drizziling it over the top) every twenty minutes or so. Very tasty!! Can't wait to eat the leftovers today. We will defineltey be making this again.

This was one of the best roast I have ever made. Will do again.

This recipe was tasty and the scent was mouth watering, I made a few changes. The roast I bought was very mishapen, so instead of using a rotissarie, I used a slow cooker. I unfortunately didn't have teriyaki sauce, but the next best thing I mixed up some soy sauce and sugar and a bit of wine. I mixed all the ingrediants together and put it in the slow cooker with the roast. It turned out splendidly and made the whole house smell like heaven!

I cut the marinade recipe down to 1/3 since I was using it on smaller pieces of meat. I used Miller Lite beer and I could really taste the beer. Dh said he could not, but he likes beer and I don't. The ginger flavor overpowered the teriyaki and the barbeque sauce. Anyway, we both thought it was pretty good. Maybe it would be better on a roast as written.