Best 3 Rotisserie Eye Round Of Beef Recipes
Embark on a culinary journey with our delectable Rotisserie Eye Round of Beef, a dish that tantalizes taste buds and elevates your dining experience. This lean and flavorful cut of beef is expertly seasoned and slow-cooked to perfection on a rotisserie, resulting in a succulent, juicy, and tender masterpiece. Accompanying this exceptional main course are three sensational recipes that complement the beef's robust flavors. Discover the delightful Rosemary-Garlic Roasted Potatoes, a symphony of crispy exteriors and fluffy interiors infused with aromatic rosemary and savory garlic. Indulge in the vibrant and tangy Lemon-Herb Green Beans, where tender green beans are tossed in a zesty lemon vinaigrette, bursting with freshness. Lastly, savor the creamy and luscious Horseradish Sauce, a perfect condiment that adds a touch of spice and richness to each bite of beef. With this comprehensive guide, you'll create an unforgettable meal that will leave your family and friends craving more.
Let's cook with our recipes!
ROTISSERIE EYE OF ROUND ROAST, BALTIMORE PIT BEEF STYLE
Rotisserie Eye of Round Roast recipe, Baltimore Pit Beef Style. Thin sliced rotisserie beef roast, perfect for sandwiches.
Provided by Mike Vrobel
Categories Rotisserie
Time 1h45m
Yield Lots and lots of roast beef
Number Of Ingredients 7
Steps:
- The night before cooking, season the roast with the salt and pepper. Put the roast in a baking dish, using the bones as a rack to lift it off the bottom of the dish, and refrigerate overnight. One hour before cooking, remove the roast from the refrigerator. (Or, salt and pepper the roast right before trussing and spitting, below.)
- Set the grill up for rotisserie cooking at medium-low heat (300°F). For my Weber Summit, this means removing the grates, turning the two outer burners (burners 1 and burner 6 or the smoker burner) to medium, and leaving the infrared rotisserie burner off. Then I put my drip pan in the middle, over the unlit burners, and let the grill preheat for ten to fifteen minutes.
- While the grill is preheating, truss and spit the roast. Tie a truss around the roast every two inches, pulling it into into a tight cylinder. Run the spit through the center of the roast, and secure the roast to the spit with the spit forks.
- If you don't have a smoker box, on your grill, wrap the wood chips in an envelope of aluminum foil and poke a few holes in it for the smoke to escape. Put the wood chips in the smoker box (or put the foil envelope under the grill grate, directly on the burner cover over a lit burner.)
- Put the spit on the rotisserie and start it spinning. We're cooking the roast until it reaches an internal temperature of 120°F for medium. (Cook to 100°F for rare, 110°F for medium-rare. I prefer my round roasts cooked to medium, pink all the way through.) This will take about 1 hour, but the time will vary - go by temperature, not by time. Check the temperature of the roast after 45 minutes of cooking (it should be about 90°F). At that point, start checking every five to ten minutes - you want to get as close to 120°F as you can without going over (I quit at 116°F - close enough). As soon as the roast reaches 120°F, turn the grill to indirect high heat. On my Summit, I turn the outer burners up to high, then light the infrared rotisserie burner and set it to high. Sear the roast on high heat until it is well browned on the outside, 10 to 15 minutes. The internal temperature should measure 130°F for medium. (115°F for rare, 120°F for medium-rare).
- Remove the spit from the grill. Be careful - the spit is rocket hot. Immediately remove the roast from the spit, transfer to a platter, and remove the twine. Cover the roast with foil and rest the roast for 15 minutes, then slice the roast as paper-thin as possible and serve.
ROTISSERIE GRILLED EYE OF ROUND
This is an easy recipe and a great way to prepare a roast without heating up my house on a hot Phoenix summer day. The marinade recipe is from a book called "The Passion of the Barbeque." I've made this for just my family, and have also made it for a large crowd (40 plus people) by adding more roasts to the spit. Preparation time includes marinating.
Provided by agileangus
Categories Roast Beef
Time 7h45m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Prepare marinade by combining all ingredients except roast in a covered container or ziplock bag.
- Trim fat from meat and add to marinade.
- Marinate in refrigerator for at least 6 hours.
- Remove meat from marinade and place on spit over indirect heat.
- Close grill cover and roast at about 325°F for 1 1/2 to 2 hours, until desired doneness.
Nutrition Facts : Calories 419.1, Fat 12.7, SaturatedFat 4.3, Cholesterol 137.8, Sodium 376.9, Carbohydrate 16.4, Fiber 0.8, Sugar 6, Protein 57.8
ROTISSERIE EYE ROUND OF BEEF
Summer is grilling time and I love an outdoor grill with a rotisserie. Here is what I did with a small roast and I wanted to share with you.
Provided by mer5901
Categories Roast Beef
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set up your outdoor rotisserie grill for indirect cooking.
- Move lava rocks to one side and place aluminum drip pan in its place.
- If you have a newer grill like mine that uses no rocks, but has a dome over the burners, bend your aluminum to mold to the dome and create a pan for drippings.
- Light your grill and use the burner opposite from where you placed your drip pan.
- Leave the burner on high.
- Prepare your meat by sprinkling it with the seasoning.
- Rub into meat.
- Secure the meat on your rotisserie skewer so that it is over the drip pan.
- Place the roast on the grill and let the rotisserie run, covered for 20 minutes.
- At this time quarter your onion and carrot and place in drip pan.
- Continue to roast meat covered for 40 minutes, checking the drip pan occasionally for dryness and add water.
- After an hour use a meat thermometer to check for your desired doneness (160 degrees for medium).
- Place roast on a platter.
- Take drip pan, add 1/4 cup water and scrape pan drippings.
- Discard vegetables and mix pan drippings in with your favorite gravy Add a baked potato and a salad and enjoy!
Tips
- Choose the Right Cut of Beef: Select an eye round roast that is well-marbled and has a uniform shape. This will ensure even cooking and a tender, flavorful result.
- Prepare the Beef: Pat the roast dry with paper towels to remove excess moisture. Season the beef generously with salt, pepper, and your favorite herbs and spices. You can also add a flavorful rub or marinade for extra taste.
- Preheat the Rotisserie: Make sure your rotisserie is preheated to the desired temperature before placing the beef on it. This will help prevent the beef from sticking and ensure even cooking.
- Cook the Beef: Secure the seasoned roast onto the rotisserie spit and place it in the preheated rotisserie. Cook the beef according to the recipe's instructions or until it reaches an internal temperature of 135°F (57°C) for medium-rare, 145°F (63°C) for medium, or 160°F (71°C) for well-done.
- Let the Beef Rest: Once the beef is cooked to your desired doneness, remove it from the rotisserie and let it rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
Conclusion
Rotisserie eye round of beef is a delicious and versatile dish that can be enjoyed for various occasions. By following the tips and instructions provided in the recipe, you can easily create a tender, juicy, and flavorful roast that will impress your family and friends. Experiment with different seasonings, rubs, and marinades to find your favorite flavor combinations. Serve the roast with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad, for a complete and satisfying meal.
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