|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 53g||68%|
|Saturated Fat 16g||81%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Marinating and then rotisserie roasting is a great way to prepare an eye of round beef roast. This less expensive cut is very lean and boneless. But it is also generally tougher, so rotisserie cooking over low heat helps to keep the roast beef juicy and flavorful.
The eye of round roast is a cut from the round primal or the outside of the back leg. It is flavorful and is often used for sliced deli roast beef. It is best when slow-roasted or braised, similar to a pot roast. You can make this roast the centerpiece of a family dinner and enjoy the leftovers for sandwiches.
You will start with high searing heat and then slowly roast the meat. 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.
- 4-5 pounds beef roast (eye round)
- 2 onions, sliced
- 3 cups white wine
- 3/4 cup olive oil
- 3 cloves garlic, minced
- 1 tablespoon coarse salt (kosher or sea salt)
- 1 tablespoon freshly ground black pepper
- 1 teaspoon finely chopped, fresh rosemary
- 1 teaspoon celery seeds
- 1 teaspoon fresh thyme leaves
- 1 teaspoon dried sage
- 2 tablespoons unsalted butter
Gather the ingredients.
Place the beef roast and onions in a large resealable bag.
In a small bowl, combine the wine, oil, garlic, salt, pepper, rosemary, celery seeds, thyme leaves, and sage to make a marinade.
Pour the marinade mixture over the top of the beef roast and seal the bag. Refrigerate the roast for several hours or up to one day.
Preheat the grill to high heat. Remove the roast from the bag, retaining the marinade.
Place the roast on the rotisserie spit, making sure to get it as balanced as you can. Secure it tightly and place it on grill over high heat.
After 15 minutes, reduce the heat or move the coals away from the roast and continue cooking it.
Meanwhile, pour 2 cups of the marinade into a saucepan. Bring it to a boil, reduce the heat to medium, and simmer for 3 to 4 minutes, stirring often. Remove it from the heat and add the butter.
Baste the roast with the basting mixture every 30 minutes during the cooking time. Continue cooking until done, about 1 hour 30 minutes. Use a meat thermometer to ensure your roast is done to your liking—130 to 135 F is medium-rare, and recommended for a beef roast.
Remove the roast to a platter and allow the roast to rest for 10 minutes.
Slice thin against the grain and serve.
Be sure to consult the instructions for your rotisserie before you begin, especially if you haven't used it recently. Luckily, this roast is usually symmetrical and round and therefore easy to get balanced on the spit.