Roast beef cooked on a rotisserie spit is a simple yet effective way to infuse flavor while keeping the roast juicy and tender.  The post Rotisserie Roast Beef appeared first on BBQ & Grilling with Derrick Riches.

This recipe for rotisserie roast beef is a simple yet effective way to infuse flavor into your roast while keeping it juicy and tender. 

Eye of Round is naturally a tough cut of beef, but the rotisserie rotation bastes it as it cooks. Once cooked and rested, use a sharp knife or meat slicer to carve the roast into thin, perfect slices. You’ll end up with the best roast beef sandwiches you’ve ever had!

What is eye of round?

Eye of round is a super lean beef cut taken from the hindquarter of the cow. It is a cylindrical-shaped and is much more affordable than loin or rib roast. It is mild in flavor and should be cooked low and slow to prevent it from becoming tough and dry. Eye of round is largely used for roast beef. Once cooked, it is sliced thin to maximize tenderness.

Roast beef basics

Beef Roast: We will use an eye of round roast for this recipe, about 4- 4 1/2 pounds. You can also use a top sirloin roast. Aluminum Drip Pan: Purchase aluminum drip pans at your local grocery store. Consider the size and depth of your grill before purchasing. Keep in mind that some grills have limited space. Seasonings: You’ll need coarse salt (kosher or a comparable salt), black pepper, onion powder, and granulated garlic. Other Items: You will need a rotisserie attachment, a reliable instant-read meat thermometer, butcher’s twice if you plan to truss the roast, and heat-resistant gloves. Finally, a sword skewer or a narrow fillet knife makes the pilot hole through the roast.

Ingredients

1 eye of round roast about 4 1/2 pounds Hot water Kosher salt Black pepper Onion powder Granulated garlic

How to make rotisserie roast beef:

Grill prep: Set up for a 375 degrees F indirect cook. Ensure you have enough fuel for a 1 1/2 hour cooking time. If you are using a charcoal grill, keep that chimney nearby!   Season: Combine your seasoning rub in a small bowl and apply it evenly to the entire roast. Securing the roast: Create a pilot hole through the center roast (lengthwise) from end to end. Run the rotisserie rod through the hole, keeping it balanced. Secure with rotisserie forks. Rotisserie set up: Set the pan with 1 cup of water underneath where the roast will go ( the indirect heat source). Place the secured roast onto the attachment and start the motor. Close the lid and check the temperature after 45 minutes of cooking. Refill the drip pan with water as needed. derrickriches.com

Carving and Serving Roast Beef

Aim for an internal temperature of 135-140 degrees F (medium-rare or medium doneness), at the thickest part of the meat. Wearing heat-resistant food-safe gloves, remove roast with forks and rods still intact. Set roast on a clean cutting board and rest it for 15 minutes. Save drip pan contents for making beef gravy. However, if it is too dry, simply discard it. Unscrew the forks and remove the rod. Carve into thin slices, and use in sandwiches or serve with potatoes and side of grilled vegetables. Store rotisserie roast beef for up 5 days in the refrigerator, or portion into vacuum-sealed bags and store in the freezer for 3 months.

Try this horseradish sandwich spread on your rotisserie roast beef sandwiches. It is incredibly delicious!

1/2 cup mayonnaise 1/4 tablespoon sour cream 2 tablespoons prepared horseradish 1/2 teaspoon onion powder 1/2 teaspoon black pepper

Combine ingredients in a medium bowl and use it right away on your roast beef sandwich, or store in an airtight container in the refrigerator for up to 4 days after preparation.

Try our smoked beef tenderloin!

The post Rotisserie Roast Beef appeared first on BBQ & Grilling with Derrick Riches.

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