ROTISSERIE BEEF ROAST
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
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.
ROTISSERIE ROAST BEEF
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
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.
SLOW ROASTED BBQ BEEF ROAST
Three words describe this roast: juicy, tender, flavorful.
Provided by XBS1
Categories 100+ Everyday Cooking Recipes
Time 2h30m
Yield 10
Number Of Ingredients 7
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 EYE ROUND OF BEEF
Summer is grilling time and I love an outdoor grill with a rotisserie. Here is what I did with a small roast and I wanted to share with you.
Provided by mer5901
Categories Roast Beef
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set up your outdoor rotisserie grill for indirect cooking.
- Move lava rocks to one side and place aluminum drip pan in its place.
- If you have a newer grill like mine that uses no rocks, but has a dome over the burners, bend your aluminum to mold to the dome and create a pan for drippings.
- Light your grill and use the burner opposite from where you placed your drip pan.
- Leave the burner on high.
- Prepare your meat by sprinkling it with the seasoning.
- Rub into meat.
- Secure the meat on your rotisserie skewer so that it is over the drip pan.
- Place the roast on the grill and let the rotisserie run, covered for 20 minutes.
- At this time quarter your onion and carrot and place in drip pan.
- Continue to roast meat covered for 40 minutes, checking the drip pan occasionally for dryness and add water.
- After an hour use a meat thermometer to check for your desired doneness (160 degrees for medium).
- Place roast on a platter.
- Take drip pan, add 1/4 cup water and scrape pan drippings.
- Discard vegetables and mix pan drippings in with your favorite gravy Add a baked potato and a salad and enjoy!
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