|Nutritional Guidelines (per serving)|
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 (as with a pot roast). You can make this roast the centerpiece of a family dinner and enjoy the leftovers for sandwiches.
You will start with a 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.
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.
- 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 black pepper (coarse ground)
- 1 teaspoon rosemary (fresh, finely chopped)
- 1 teaspoon celery seeds
- 1 teaspoon thyme leaves (fresh)
- 1 teaspoon sage (dried)
- 2 tablespoons unsalted butter
Place 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 as a marinade.
Pour the marinade mixture over top of the beef roast and seal the bag. Refrigerate the roast for up to one day.
Preheat the grill to high heat. Remove the roast from the marinade, 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 a high heat.
After 15 minutes, reduce the heat or move the coals away from the roast and continue cooking it.
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. Medium rare is best for eye round roast. Use a meat thermometer to ensure your roast is done to your liking.
Remove the roast to a platter and allow the roast to rest for 10 minutes.
Slice thin against the grain.
Serve the roast beef with your favorite traditional sides, such as baked or mashed potatoes and grilled vegetables.