Rotisserie Roast Beef
5 OZ. COOKED BEEF 245 cal., 11g fat (3g sat. fat), 101mg chol., 534mg sod., 0 carb. (0 sugars, 0 fiber), 33g pro. PREP 10 min. COOK 45 min. + standing SERVES 8
Ingredients 1 beef rump roast (3 lbs.) or bottom round roast 2 Tbsp. olive oil 2 tsp. kosher salt 1 tsp. pepper
- Attach 1 of the Rotisserie Forks to the Rotisserie Spit and 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. Brush roast with oil; sprinkle with salt and pepper. Insert the Spit into the Rotisserie connections.
- Turn the Function Dial to Rotisserie, set temperature to 400° and set the timer to 10 minutes. When 10-minute cycle ends, set the temperature to 325° and set the timer to 40 minutes. Cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 35-40 minutes. Remove Spit and roast from unit; let roast stand 10 minutes. Remove roast from Spit and let roast stand 10 minutes longer before slicing.
Eric’s Tip: For even cooking with larger cuts of meat, tie the roast firmly with butcher’s twine. When the size and shape of the meat is consistent, you’ll get even temperatures throughout. And it will look nicer!