Marinated Rotisserie Roast Beef
An eye round beef roast becomes a tender, juicy meal when marinated and slow-cooked on a rotisserie.
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Instructions
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Combine beef roast and onions in a large resealable bag.
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Mix wine, oil, garlic, salt, pepper, rosemary, celery seeds, thyme, and sage to create the marinade, then pour it over the beef; seal the bag and refrigerate for several hours or up to one day.
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Preheat the grill to high heat.
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Remove the roast from the bag, reserving the marinade. Securely balance the roast on a rotisserie spit, place it on the grill, and position an aluminum pan below to catch drippings.
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After 15 minutes, reduce the grill heat (or move coals) and continue cooking.
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Concurrently, boil 2 cups of the reserved marinade in a saucepan; reduce heat to medium, simmer for 3 to 4 minutes while stirring, then remove from heat and add butter.
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Baste the roast with this mixture every 30 minutes, cooking for approximately 1 hour 30 minutes, or until it reaches an internal temperature of 130-135 F for medium-rare.
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Remove the roast, allow it to rest for 10 minutes, then slice thinly against the grain and serve.