Rotisserie Grilled Eye of Round
Discover the mouthwatering flavor of Rotisserie Grilled Eye of Round, a juicy and tender roast that's perfect for your next BBQ gathering. This recipe elevates a lean eye of round with a robust seasoning paste made from olive oil, garlic powder, smoked paprika, and aromatic herbs like rosemary and thyme. Slow-cooked to perfection on a rotisserie over indirect heat, the roast is basted with apple cider vinegar-infused drippings, ensuring every bite is packed with savory, smoky goodness. Ideal for fans of classic roast beef, this grilling method delivers a beautifully caramelized crust and a melt-in-your-mouth interior. Serve thinly sliced alongside roasted vegetables or creamy mashed potatoes for an unforgettable meal. Perfect for family dinners or weekend cookouts, this rotisserie specialty is a showstopper that’s as flavorful as it is impressive.
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Recipe Information
Ingredients
- 3 pounds eye of round roast
- 2 tablespoons olive oil
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked or regular)
- 0.5 teaspoons dried rosemary
- 0.5 teaspoons dried thyme
- 2 tablespoons apple cider vinegar
- 1 cup water
Instructions
Start by trimming any excess fat or silver skin from the eye of round roast. Pat it dry with paper towels.
In a small bowl, mix olive oil, kosher salt, black pepper, garlic powder, onion powder, paprika, rosemary, and thyme to form a flavorful paste.
Rub the seasoning paste all over the roast, ensuring it is evenly coated. Let the roast sit at room temperature for 30 minutes to absorb the flavors.
Preheat your grill to a medium heat of around 300°F (150°C). Set up your grill for indirect cooking, with one side lit and the other side unlit, or use a charcoal grill with adequate spacing for indirect heat.
Set up your rotisserie attachment according to the manufacturer's instructions. Skewer the seasoned roast securely onto the rotisserie rod and tighten the forks to hold the meat in place.
Place a drip pan underneath the roast on the grill to catch drippings and prevent flare-ups. Add 1 cup of water mixed with apple cider vinegar to the pan to create steam and enhance the flavor.
Turn on the rotisserie motor and close the grill lid. Let the roast cook, basting occasionally with its own juices or drippings, for 2 hours or until the internal temperature reaches 125°F (52°C) for medium-rare or to your desired level of doneness.
Once done, carefully remove the rotisserie rod from the grill. Tent the roast loosely with aluminum foil and let it rest for 15 minutes to allow the juices to redistribute.
Slice the roast thinly against the grain and serve warm alongside your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 275 mg | 12% | |
| Total Carbohydrate | 1.4 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.3 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 750 mg | 16% | |
*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.
