|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 78g||100%|
|Saturated Fat 26g||131%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||2%|
|Total Sugars 2g|
|Vitamin C 2mg||9%|
|*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 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.
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
1 teaspoon finely chopped fresh rosemary
1 teaspoon celery seeds
1 teaspoon fresh thyme leaves
1 teaspoon dried sage
2 tablespoons unsalted butter
Note: While there are multiple steps to this recipe, this rotisserie roast beef dish is broken down into workable categories to help you better plan for preparation and cooking.
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.
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 balance on the spit.
What Is Eye of Round?
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.