ROTISSERIE EYE OF ROUND ROAST, BALTIMORE PIT BEEF STYLE
Rotisserie Eye of Round Roast recipe, Baltimore Pit Beef Style. Thin sliced rotisserie beef roast, perfect for sandwiches.
Provided by Mike Vrobel
Categories Rotisserie
Time 1h45m
Yield Lots and lots of roast beef
Number Of Ingredients 7
Steps:
- The night before cooking, season the roast with the salt and pepper. Put the roast in a baking dish, using the bones as a rack to lift it off the bottom of the dish, and refrigerate overnight. One hour before cooking, remove the roast from the refrigerator. (Or, salt and pepper the roast right before trussing and spitting, below.)
- Set the grill up for rotisserie cooking at medium-low heat (300°F). For my Weber Summit, this means removing the grates, turning the two outer burners (burners 1 and burner 6 or the smoker burner) to medium, and leaving the infrared rotisserie burner off. Then I put my drip pan in the middle, over the unlit burners, and let the grill preheat for ten to fifteen minutes.
- While the grill is preheating, truss and spit the roast. Tie a truss around the roast every two inches, pulling it into into a tight cylinder. Run the spit through the center of the roast, and secure the roast to the spit with the spit forks.
- If you don't have a smoker box, on your grill, wrap the wood chips in an envelope of aluminum foil and poke a few holes in it for the smoke to escape. Put the wood chips in the smoker box (or put the foil envelope under the grill grate, directly on the burner cover over a lit burner.)
- Put the spit on the rotisserie and start it spinning. We're cooking the roast until it reaches an internal temperature of 120°F for medium. (Cook to 100°F for rare, 110°F for medium-rare. I prefer my round roasts cooked to medium, pink all the way through.) This will take about 1 hour, but the time will vary - go by temperature, not by time. Check the temperature of the roast after 45 minutes of cooking (it should be about 90°F). At that point, start checking every five to ten minutes - you want to get as close to 120°F as you can without going over (I quit at 116°F - close enough). As soon as the roast reaches 120°F, turn the grill to indirect high heat. On my Summit, I turn the outer burners up to high, then light the infrared rotisserie burner and set it to high. Sear the roast on high heat until it is well browned on the outside, 10 to 15 minutes. The internal temperature should measure 130°F for medium. (115°F for rare, 120°F for medium-rare).
- Remove the spit from the grill. Be careful - the spit is rocket hot. Immediately remove the roast from the spit, transfer to a platter, and remove the twine. Cover the roast with foil and rest the roast for 15 minutes, then slice the roast as paper-thin as possible and serve.
ROTISSERIE TOP ROUND ROAST WITH GARLIC AND HERBS
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
TENDER EYE OF ROUND ROAST
Expand your culinary arsenal with this hearty, Paleo-friendly meal from Russ Crandall of The Domestic Man.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h30m
Yield 4
Number Of Ingredients 10
Steps:
- Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
- On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
- Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
- When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
- Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.
Nutrition Facts : Calories 685.2 calories, Carbohydrate 2.2 g, Cholesterol 198.9 mg, Fat 25.6 g, Fiber 0.3 g, Protein 99.7 g, SaturatedFat 10 g, Sodium 1230.8 mg, Sugar 0.2 g
ROTISSERIE GRILLED EYE OF ROUND
This is an easy recipe and a great way to prepare a roast without heating up my house on a hot Phoenix summer day. The marinade recipe is from a book called "The Passion of the Barbeque." I've made this for just my family, and have also made it for a large crowd (40 plus people) by adding more roasts to the spit. Preparation time includes marinating.
Provided by agileangus
Categories Roast Beef
Time 7h45m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Prepare marinade by combining all ingredients except roast in a covered container or ziplock bag.
- Trim fat from meat and add to marinade.
- Marinate in refrigerator for at least 6 hours.
- Remove meat from marinade and place on spit over indirect heat.
- Close grill cover and roast at about 325°F for 1 1/2 to 2 hours, until desired doneness.
Nutrition Facts : Calories 419.1, Fat 12.7, SaturatedFat 4.3, Cholesterol 137.8, Sodium 376.9, Carbohydrate 16.4, Fiber 0.8, Sugar 6, Protein 57.8
More about "mustard crusted eye round roast on the rotisserie recipes"
MUSTARD CRUSTED ROAST BEEF #ROASTPERFECT - CURIOUS …
From curiouscuisiniere.com
Reviews 25Servings 5-6Cuisine BritishCategory Dinner
GARLIC AND MUSTARD CRUSTED ROAST BEEF RECIPES | GOODTO
From goodto.com
ROTISSERIE EYE OF ROUND ROAST RECIPE - RECIPEZAZZ.COM
From recipezazz.com
GARLIC HERB CRUSTED EYE OF ROUND ROAST BEEF - BIG DELICIOUS LIFE
From bigdeliciouslife.com
PEPPERCORN CRUSTED GRILLED EYE OF ROUND ROAST - KITCHEN LAUGHTER
From kitchenlaughter.com
EYE OF ROUND ROAST - SEARED WITH MUSTARD AND GARLIC CRUST.
From recipes.anovaculinary.com
MUSTARD CRUSTED EYE ROUND ROAST ON THE ROTISSERIE | RECIPE …
From pinterest.com
MUSTARD CRUSTED EYE ROUND ROAST ON THE ROTISSERIE | RECIPE …
From pinterest.com
EYE OF ROUND ROAST WITH MUSTARD CRUST - CLASSIC-RECIPES
From classic-recipes.com
ROTISSERIE RIBEYE ROAST WITH HERB CRUST - DADCOOKSDINNER
From dadcooksdinner.com
HOW TO COOK EYE ROUND ROAST ON A ROTISSERIE | EHOW
From ehow.com
ROTISSERIE EYE OF ROUND ROAST – ERIC THEISS
From erictheiss.com
EYE OF ROUND ROAST (WITH GRAVY) | THE KITCHN
From thekitchn.com
EYE OF THE ROUND ROAST - A FAMILY FEAST®
From afamilyfeast.com
MARINATED ROTISSERIE ROAST BEEF RECIPE - THE SPRUCE EATS
From thespruceeats.com
SAVORY HERB EYE OF ROUND ROAST - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
EYE OF ROUND ROAST WITH JUS RECIPE | BON APPéTIT
From bonappetit.com
ROTISSERIE BEEF TENDERLOIN WITH HORSERADISH MUSTARD …
From dadcooksdinner.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love