Rotisserie Beef Roast
Juicy, tender, and bursting with herbaceous flavor, this Rotisserie Beef Roast is a show-stopping centerpiece for any special occasion or family dinner. Using a beautifully marbled cut like ribeye or sirloin, this recipe combines a flavorful paste of garlic, fresh rosemary, thyme, and a medley of spices, all rubbed onto the roast to create a savory crust. Slowly cooked on a rotisserie grill, the meat is evenly roasted to perfection, ensuring a melt-in-your-mouth experience in every bite. With the irresistible aroma of garlic and herbs wafting through the air, it's a meal that’s sure to impress. Ideal for gatherings, this recipe comfortably serves up to eight and pairs seamlessly with classic sides like roasted vegetables or creamy mashed potatoes. Master the art of rotisserie cooking and make this succulent beef roast your new go-to for elegant entertaining.
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Recipe Information
Ingredients
- 4 lbs Beef roast (ribeye or sirloin)
- 3 tbsp Olive oil
- 4 Garlic cloves, minced
- 2 tbsp Fresh rosemary, chopped
- 1 tbsp Fresh thyme, chopped
- 2 tsp Salt
- 1 tsp Black pepper, freshly ground
- 1 tsp Paprika
- 1 tsp Onion powder
Instructions
Start by preparing the seasoning. In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, thyme, salt, black pepper, paprika, and onion powder to form a flavorful paste.
Pat the beef roast dry with paper towels. Rub the seasoning paste evenly over the entire surface of the roast, ensuring all sides are well-coated.
Cover the roast with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to infuse.
When ready to cook, remove the roast from the fridge and allow it to come to room temperature, about 30 minutes.
Meanwhile, preheat your rotisserie grill to medium-high heat (around 375°F).
Insert the beef roast onto the rotisserie spit rod, securing it tightly with the prongs on both ends. Make sure the roast is balanced to ensure even cooking.
Place the rotisserie rod onto the grill and start the rotisserie motor. Close the grill lid to maintain even heat.
Cook the roast for approximately 2 hours, or until the internal temperature reaches your desired doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium, and 160°F for well-done.
Use a meat thermometer to check the internal temperature regularly, being careful not to overcook.
Once the roast reaches the desired temperature, carefully remove it from the rotisserie and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 15 minutes to allow the juices to redistribute.
Slice the roast into thin cuts against the grain for maximum tenderness. Serve warm with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
4958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 405.3 g | 520% | |
| Saturated Fat | 151.7 g | 758% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 5815 mg | 253% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 0.2 g | ||
| Protein | 346.3 g | 693% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 40.0 mg | 222% | |
| Potassium | 5061 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
