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!
A PERFECT EYE OF ROUND ROAST BEEF
Without fail, my mother-in-law made an eye of round roast beef for Sunday dinner every week. While I tried to do so myself, I always had varying results. Sometimes, I overcooked it, and other times, it was too rare. I finally discovered this method that produced a perfect roast beef every time, that was medium, and even rarer in the center, and pleased all of our tastes. The key is to use an eye of round roast (or any well-rounded and even-shaped roast). The seasonings are up to you. I listed very basic seasonings, but I use different meat rubs at times, or whatever I'm in the mood for. While there are not enough pan drippings to make gravy, the juices make a lovely au jus to accompany the beef. This works for any size roast and couldn't be easier.
Provided by JackieOhNo
Categories < 4 Hours
Time 2h35m
Yield 1 beef roast
Number Of Ingredients 5
Steps:
- Preheat oven to 500 degrees. If desired, trim off excess fat from roast beef. Season with salt and pepper (and paprika, if desired). Rub meat with vegetable oil.
- Place meat in roasting pan in preheated oven.
- Roast beef for 5 minutes per pound. Then turn off oven. DO NOT OPEN OVEN FOR 2 HOURS! (For example, a 4-lb. roast would take 20 minutes to cook and then sit in the turned-off oven for 2 hours.).
ROTISSERIE BEEF ROAST
This is a good Rorisserie Beef Roast and marinade. I borrowed this from a Haverhill Beef. Recipe I found online.
Provided by Zol5394
Categories Roast Beef
Time 13h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Pierce beef roast numerous times with a fork. Combine marinade ingredients in shallow container or resealable freezer bag, reserving 2 tbsp of the marinade for basting roast while barbecuing.
- Marinate roast 12-24 hours in refrigerator. Discard used marinade.
- Preheat grill to medium heat.
- Insert meat thermometer into center of beef roast.
- Cook on rotisserie over drip pan in closed grill over INDIRECT HEAT for about 1 1/2 hours (rare = internal temperature of 140ºF or medium = internal temperature of 160ºF).
- Baste beef roast with the reserved marinade while barbecuing.
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- 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.
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HOW TO COOK EYE ROUND ROAST ON A ROTISSERIE | EHOW
From ehow.com
- Prepare the roast while the grill heats. Apply your seasoning. You can marinate your meat, use a dry rub, or some combination of the two. Grilling Companion recommends leaving the roast out for at least a half hour prior to cooking so it can reach room temperature.
- Secure the roast to the spit. Center the roast on the spit and secure the spit to the grill. Cook the roast for 10 minutes at 450 degrees using direct heat.
- Change the grill to indirect heat and reduce the cooking temperature to 250 degrees. At this point put a shallow pan of water under the roast. This will ensure the roast doesn't dry out and will catch drippings so you don't have flare ups.
- Remove the roast from the grill and cover it loosely with foil for about 15 minutes before you carve it. Tip. If you are using a charcoal grill, check the temperature often as maintaining the proper temperature can be difficult.
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#time-to-make #course #main-ingredient #cuisine #preparation #north-american #main-dish #beef #dietary #meat #roast-beef #equipment #grilling #4-hours-or-less
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