Rotisserie Roast Beef
The last time I put an eye of round roast on the rotisserie it turned out pretty good but there were quite a few things I wanted to do differently. This time I did things up right and the results were fantastic!
I started by trimming the fat from a four pound eye of round roast and injecting it with the following:
- 1 Tbls Beef Base (instant bouillon)
- 1 Tbls Worcestershire sauce
- 1 Tbls vegetable oil
- 1 cup water
It takes a few minutes to get the beef injected all the way around but the difference it makes is worth the effort.I let the roast rest overnight so the injection had time to distribute evenly through the beef
The next day I painted the roast with a little yellow mustard and coated with a standard beef rub; equal parts black pepper, seasoned salt, granulated garlic, granulated onion.
Slide the roast onto the rotisserie spit, insert the forks the best you can and truss it with four pieces of butchers twine. This will really help the roast keep its shape and cook evenly. Here is what mine looked like when it was ready for the grill.
The back burner was set to High and the front two burners were off. I let the beef roast spin for two hours until it hit an internal temperature of 141F.
The best way to get tender roast beef from an eye of round is to slice it super thin. It is much easier to thinly slice the beef when it is cool so I actually let this guy chill in the refrigerator for a few hours before slicing.
It took a while to make this rotisserie roast beef but the end result was absolutely worth the effort! You can serve this up on some toasted buns with a little horseradish cream sauce and folks will love it!