Rotisserie Beef Roast Recipes

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SLOW ROASTED BBQ BEEF ROAST



Slow Roasted BBQ Beef Roast image

Three words describe this roast: juicy, tender, flavorful.

Provided by XBS1

Categories     100+ Everyday Cooking Recipes

Time 2h30m

Yield 10

Number Of Ingredients 7

5 pounds boneless rump roast
2 cloves garlic, sliced
1 teaspoon Spanish paprika
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon dried rosemary
¼ teaspoon dried thyme

Steps:

  • Prepare an outdoor rotisserie grill for medium heat.
  • Cut slits on all sides of the roast, and insert garlic slices.
  • In a small bowl, mix paprika, salt, pepper, rosemary, and thyme. Rub the mixture over the roast.
  • Place roast on the prepared rotisserie, and cook 2 to 5 hours, to a minimum internal temperature of 145 degrees F (63 degrees C). Allow to rest about 20 minutes before slicing.

Nutrition Facts : Calories 485.4 calories, Carbohydrate 0.5 g, Cholesterol 138.3 mg, Fat 32.5 g, Fiber 0.2 g, Protein 44.8 g, SaturatedFat 12.9 g, Sodium 344 mg

ROTISSERIE TOP ROUND ROAST WITH GARLIC AND HERBS



Rotisserie Top Round Roast With Garlic and Herbs image

Provided by Victor

Categories     dinner     lunch

Number Of Ingredients 8

3-4 lb top round roast
1 Tbsp kosher salt
1 Tbsp dried basil
1 Tbsp dried thyme
1 Tbsp dried parsley
5 cloves garlic (pressed)
1 tsp cayenne pepper
1 tsp black pepper (coarsely ground )

Steps:

  • Sprinkle the salt evenly all over the roast, patting it down as you go to make it stick to the meat. Repeat this step with black and cayenne peppers, followed by herbs.
  • Finish by applying minced garlic evenly all over the roast and patting it down as you go.
  • Secure the roast on a spit and roast over direct heat, lid closed, at 325F (at the dome), for about 1 1/2 hours, until desired doneness. I pulled my roast at 130F internal temperature for medium well doneness. Add a couple of chunks of wood for some color and smoky flavor in your grill. I used wild cherry wood for this roast.
  • While the top round roast is on the rotisserie, roast some vegetables in the oven.
  • Let the roast rest for about 5-10 minutes before slicing.
  • Slice and serve with roasted vegetables.

Nutrition Facts : Calories 163 kcal, Carbohydrate 1 g, Protein 25 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 646 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ROTISSERIE ROAST BEEF



Rotisserie Roast Beef image

Using the rotisserie for this recipe not only gives you flavorful beef roast, but it also helps to keep the meat moist and tender. Eye of round is naturally a tough cut of meat, but the rotation of the rotisserie helps baste the roast as it cooks. I recommend using a meat slicer to cut this, and you'll have the best roast beef sandwich you've ever tried.

Provided by Derrick Riches and Sabrina Baksh

Categories     Main Course

Time 1h50m

Number Of Ingredients 7

1 eye of round roast (about 4 1/2 pounds)
1 aluminum drip pan
1 1/2 cups of hot water
2 tablespoons coarse salt
1 teaspoon black pepper
1 1/4 teaspoons onion powder
1/4 teaspoon granulated garlic

Steps:

  • Preheat grill for medium-high heat. We will be cooking this roast indirectly, so set up your grill accordingly.
  • Combine the salt, black pepper, onion powder, and granulated garlic in a small bowl. Season roast liberally with mixture.
  • You'll need to create a pilot hole through the center (lengthwise) of the roast. This will help guide the rotisserie rod through. Once you've made the pilot hole and have run the rod through the roast, secure the forks.
  • Place the rod onto the rotisserie until on the grill and set the aluminum pan underneath. Fill the pan with hot water, close the lid, and cook the roast for 1 1/2 hours. Check ever so often to make sure the drip pan hasn't gone dry. Add more water if needed. The liquid makes a great jus or gravy once the roast is done.
  • I recommend cooking until the meat reaches an internal temperature of 140 degrees F., between medium and medium-rare. Watch for shrinkage as the meat cooks, and adjust the forks if needed.
  • Once the roast is cooked, remove from heat with rod and forks still intact. Heat resistant gloves work really well for this job. Place onto a clean wooden cutting board, loosely tent with aluminum foil, and let the meat rest for 20 minutes.
  • Carefully loosen forks and remove the rod. Cut into thin slices and use however you wish. Serve topped with gravy and mashed potatoes, or use in sandwiches, salads, and wraps.

ROTISSERIE BEEF ROAST



Rotisserie Beef Roast image

This is a good Rorisserie Beef Roast and marinade. I borrowed this from a Haverhill Beef. Recipe I found online.

Provided by Zol5394

Categories     Roast Beef

Time 13h30m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 lbs beef roast (holiday roast, eye of round, rump roast etc.)
2 tablespoons honey
2 tablespoons soy sauce
1/2 teaspoon Tabasco sauce
1/4 cup lime juice
1 teaspoon ground cumin
2 tablespoons oyster sauce (optional)

Steps:

  • Pierce beef roast numerous times with a fork. Combine marinade ingredients in shallow container or resealable freezer bag, reserving 2 tbsp of the marinade for basting roast while barbecuing.
  • Marinate roast 12-24 hours in refrigerator. Discard used marinade.
  • Preheat grill to medium heat.
  • Insert meat thermometer into center of beef roast.
  • Cook on rotisserie over drip pan in closed grill over INDIRECT HEAT for about 1 1/2 hours (rare = internal temperature of 140ºF or medium = internal temperature of 160ºF).
  • Baste beef roast with the reserved marinade while barbecuing.

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2017-12-05 Rotisserie the roast: Put the spit on the rotisserie and start it spinning. (Close the lid and cook with the lid closed as much as possible.) After 30 minutes, check the roast - it should be browning well - and cut the heat back to medium-low, about 300°F. (On my Summit, I turn off my infrared rotisserie …
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  • Truss the roast into a tight cylinder with butcher’s twine, tying it about every inch and a half. Mix the salt and pepper and sprinkle them evenly over the roast. (If you have the time, truss and season this the night before cooking. Rest the seasoned roast in the refrigerator, uncovered. Salting early dry brines the roast, seasoning it more thoroughly.) Put the first spit fork on the roast, run the spit through the center of the roast, and secure the roast to the spit with the second spit fork. Let the roast rest at room temperature until the grill is ready.
  • For my Weber Summit, this means removing the grates, turning the two outer burners (burners 1 and 6) to high, and turning the infrared burner to high. Then I put my drip pan in the middle, over the unlit burners, and let the grill preheat for ten to fifteen minutes. (For a kettle grill, I light a Weber charcoal chimney 3/4 full of charcoal, and divide it into two piles on the sides of the grill.)
  • Put the spit on the rotisserie and start it spinning. (Close the lid and cook with the lid closed as much as possible.) After 30 minutes, check the roast – it should be browning well – and cut the heat back to medium-low, about 300°F. (On my Summit, I turn off my infrared rotisserie burner – the two outer burners on high give me about 300°F. On a charcoal kettle, don’t do anything – let charcoal burn-down take care of dropping the heat.) Continue to cook on medium-low with the lid closed, checking the temperature of the roast every 15 minutes. The roast is done when it reaches an internal temperature of 120°F for medium-rare, about 60 minutes of total cooking time. (Cook to 110°F to 115°F for rare, 125°F to 135°F for medium. If you want to go higher than that, don’t tell me; I don’t want to know.)
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  • Mix together the rub ingredients and rub all over the rump roast. If you have another dry rub that you like for beef, go ahead and substitute, you won't hurt my feelings. Truth be told, it doesn't really need it but it feels funny to me not to rub it with something.
  • Thread the roast beef onto the rotisserie, right down the middle and make sure you secure it with the forks so that the spit is locked into the rump roast.
  • Configure your grill's rotisserie per the owner's manual. Another great thing about my new baby (grill) is that it has a built-in smoker box with a dedicated burner. I like to add smoke to the chamber while I am cooking the rotisserie roast beef. If you don't have a smoke box and want to add some more flavor, throw together a smoke pouch and get it smoldering before you put the rotisserie on the grill.


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