This is a great way to prepare this particular cut of meat. Since it is generally tougher, rotisserie cooking over low heat helps to keep the roast beef juicy and flavorful.
- 1 4 to 5 pound (1.8 to 2.2 kg) eye round of beef
- 3 cups (715 mL) white wine
- 2 onions, sliced
- 3/4 cup (180 mL) olive oil
- 3 to 4 cloves garlic, minced
- 2 tablespoons (30 mL) unsalted butter
- 1 tablespoon (15 mL) coarse salt (kosher or sea salt)
- 1 tablespoon (15 mL) coarse ground black pepper
- 1 teaspoon (5 mL) fresh rosemary, finely chopped
- 1 teaspoon (5 mL) celery seeds
- 1 teaspoon (5 mL) fresh thyme leaves
- 1 teaspoon (5 mL) dried sage
1. Combine wine, oil, garlic and herbs together. Place beef roast and onions in a large resealable bag. Pour marinade mixture over top and seal. Refrigerate for up to one day.
2. Preheat grill. Place roast on rotisserie spit, making sure to get it as balanced as you can. Secure tightly and place on grill over a high heat. Reduce heat or move coals away from roast after 15 minutes. Continue cooking until done, about 1 hour 30 minutes.
3. Meanwhile, pour 2 cups of the marinade into a saucepan. Bring to a boil, reduce heat to medium and simmer for 3 to 4 minutes, stirring often. Remove from heat and add butter.
4. Baste roast with mixture every 30 minutes during the cooking time.
|Nutritional Guidelines (per serving)|
|Total Fat||53 g|
|Saturated Fat||16 g|
|Unsaturated Fat||29 g|
|Dietary Fiber||1 g|