Make the marinade
In a large bowl, combine the beer, onions, molasses, garlic, salt, bay leaves, pepper, and 1-1/4 cups water. Add the beef, cover, and refrigerate for 4 to 6 hours, turning occasionally.
Make the rub
In a small bowl, combine the rub ingredients. Remove the beef from the marinade, pat dry, and rub all over with the spice mixture. Put the meat on a rack set in a roasting pan and let stand at room temperature for 1 hour.
Begin the sauce
Melt 6 Tbs. of the butter in a 2-quart saucepan over low heat. Add the beer, cider, vinegar, and Worcestershire and stir to combine. Remove from the heat. Transfer half of the sauce to a 2-cup liquid measure and set aside.
Roast the beef
Position a rack in the center of the oven and heat the oven to 425°F. Roast the meat, basting every 20 minutes with the reserved sauce in the measuring cup, until an instant-read thermometer inserted in the meat reads 125°F to 135°F for rare to medium rare, 1-1/4 to 1-3/4 hours. Transfer the roast to a carving board and let rest for 15 to 20 minutes.
Finish the sauce
Meanwhile, bring the sauce left in the saucepan to a boil over medium-high heat. Boil until reduced to 2/3 cup, about 5 minutes. Reduce the heat to low and swirl in the remaining 6 Tbs. butter.
Slice the roast thinly against the grain and serve with the sauce.
Serve with Skillet-Roasted Rosemary Potatoes on the side and Ginger Cake for dessert.
nutrition information (per serving):
Photo: Scott Phillips