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Marinated Rotisserie Roast Beef
Marinating and then rotisserie roasting is a great way to prepare an eye of round beef roast. This less expensive cut of meat is boneless and very lean, but it is also generally tougher, so slow rotisserie cooking over low heat helps to keep the roast beef juicy and flavorful. This recipe method is for a rotisserie grill attachment, but any type of rotisserie will work.
You will start with high searing heat and then slowly roast the meat over low heat or indirect heat if using a charcoal grill. Aim for a medium-rare roast—otherwise, it will tend to dry out and become tough. Serve the roast beef with your favorite traditional sides, such as baked or mashed potatoes and grilled vegetables. You can make this roast the centerpiece of a family dinner and enjoy the leftovers for sandwiches.
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4 to 5 pounds beef roast
2 medium onions, sliced
3 cups white wine
3/4 cup olive oil
3 cloves garlic, minced
1 tablespoon coarse sea salt
1 tablespoon freshly ground black pepper
and 1 teaspoon finely chopped fresh rosemary
1 teaspoon celery seeds
and 1 teaspoon fresh thyme leaves
1 teaspoon dried sage2 tablespoons unsalted butter
Marinate the Roast
Gather the ingredients.
Place beef roast and onions in a large resealable bag.
In a small bowl, combine wine, oil, garlic, salt, pepper, rosemary, celery seeds, thyme leaves, and sage to make a marinade.
Pour marinade mixture over top of beef roast and seal bag. Refrigerate roast for several hours or up to one day.
Cook the Roast
Preheat grill to high heat. Remove roast from bag, retaining marinade.
Place roast on rotisserie spit, making sure to get it as balanced as you can. Secure it tightly and place on grill. Put an aluminum pan underneath rotisserie to catch any drippings.
After 15 minutes, reduce heat, or if using a charcoal grill, move coals away from underneath roast. Continue cooking meat.
Meanwhile, pour 2 cups of the marinade into a saucepan. Bring it to a boil, reduce heat to medium, and simmer for 3 to 4 minutes, stirring often. Remove from heat and add butter.
Baste roast with mixture every 30 minutes during cooking time. Continue cooking until done, about 1 hour 30 minutes. Use a meat thermometer to ensure roast is done to your liking—130 to 135 F is medium-rare, and recommended for a beef roast.
Remove roast to a platter and allow roast to rest for 10 minutes.
Slice thin against the grain and serve.
- Smaller roast: the whole center cut top sirloin roast weighs 4 to 7 pounds. Cooking time depends on how thick the roast is, and they’re all about the same thickness, so the cooking time doesn’t change much for a smaller roast. My 6-pound test roasts took about 60 minutes total cooking time. On the low end, a 4-pound roast will take roughly 50 minutes. On the high end, a 7-pound roast will go for about 70 minutes. But these are just estimates…
- Please, please, please cook to internal temperature, not by cooking time. When you’re aiming for a medium-rare roast, an instant read thermometer is your best friend.
- High-low cooking: I start at med-high heat, then cut back to med-low heat to even out the cooking. Starting at high heat gets the roast browning, and finishing with low heat cooks the roast evenly. If your grill doesn’t brown as well as my infrared burner does, you may have to stay at medium-high for the whole cooking time to get a good crust. That’s OK – the crust is the best part of rotisserie – but start checking the temperature earlier, because it will cook faster.