slot bet 100 Rotisserie Eye of Round Roast – Eric Theiss

Rotisserie Eye of Round Roast

Rotisserie Eye of Round Roast

5 OZ. COOKED BEEF 202 cal., 8g fat (2g sat. fat), 58mg chol., 520mg sod., 0 carb. (0 sugars, 0 fiber), 31g pro.
PREP 10 min. COOK 55 min. + standing SERVES 8
2 Tbsp. olive oil
1 beef eye round roast (21⁄2lbs.) 
2 tsp. kosher salt
1 tsp. pepper


  1. Rub oil over roast and sprinkle with salt and pepper. Attach 1 of the Rotisserie Forks to the Rotisserie Spit sand tighten the screws on the Fork. Slide the roast onto the Spit and into the secured Fork. Secure the roast on the Spit with the other Fork and screws. Insert the Spit into the Rotisserie connections.
  2. Turn the Function Dial to Rotisserie, set temperature to 350° and set the timer to 60 minutes. Cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 55-60 minutes. Remove roast and Spit from unit and let stand for 10 minutes before removing roast from Spit. Let stand an additional 10 minutes before slicing.

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