This rotisserie roast beef recipe is a proven method to infuse fantastic flavor into your roast while guaranteeing that it remains juicy and tender.

The rotation of the rotisserie helps baste the beef roast as it cooks. After allowing it to rest, use a sharp knife or meat slicer to carve the roast into thin, even slices. It will result in the best roast beef sandwiches you’ve ever had!

What roasts to use for rotisserie roast beef?

Boneless roasts work best for the rotisserie. Here are some of our suggestions:

• Eye of Round: This is a very lean cylindrical-shaped beef roast that is mild in flavor and should be cooked low and slow to prevent it from becoming tough and dry. Eye of round is commonly used for roast beef. Once cooked, it is sliced thin to maximize tenderness.
• Top Sirloin Roast: Has a rich, beefy flavor, can be quite tender when cooked on a rotisserie spit, and is quite tender when sliced against the grain
• Rump Roast: This cut is known for its delicious beefy flavor and moderate tenderness. Rump roast will benefit from the even cooking and self basting of the rotisserie method.

Roast beef basics

• Beef Roast: Use a 4 pound top sirloin, rump, or eye of round roast for this recipe.
• Aluminum Drip Pan: Use a disposable aluminum drip pan to catch the drippings. Consider the size and depth of your grill before purchasing.
• Seasonings: Keep it simple by using coarse salt (kosher or coarse sea salt), black pepper, onion powder, and garlic powder.
• Salting: Apply the salt at least 1 hour before the remaining seasonings go on the roast. Doing this will allow the salt to penetrate the outer layer of the roast and flavor it well!
• Equipment: You will need the following items
  • Rotisserie attachment
  • Reliable instant read thermometer
  • Butcher’s twine (if you plan to truss the roast)
  • Heat-resistant gloves
  • Sword skewer or a narrow fillet knife (to make the pilot hole through the roast.)

Ingredients

• 1 beef roast about 4 pounds
• Hot water
• Kosher salt
• Black pepper
• Onion powder
• Garlic powder

How to make rotisserie roast beef

• Salting: Apply coarse salt to the beef roast 1-2 hours before cooking starts.
• Grill prep: Set up for an indirect cook at 375 degrees F. Ensure you have enough fuel for a 90 minute cook. If you’re using a charcoal grill, keep the chimney nearby.  
• Season: Combine the remaining seasonings and apply them evenly to the entire roast.
• Securing the roast: Create a pilot hole through the center roast (lengthwise) from end to end. Run the rotisserie rod through the hole, keeping it balanced. Secure with rotisserie forks.
• Rotisserie setup: Place the pan with 1 cup of water underneath, where the roast will be positioned (the indirect heat source). Secure the roast onto the attachment and start the motor.
• Cooking and temperature check: Close the lid and check the temperature after 45 minutes of cooking. Refill the drip pan with water as needed.

Carving and Serving Roast Beef

• Check for doneness: Aim for an internal temperature of 135-140°F at the thickest part of the roast.
• Remove the roast: Use heat-resistant gloves to remove the roast, keeping the forks and rods still intact.
• Rest the roast: Set the roast on a clean cutting board and let it rest for 15 minutes. Unscrew the forks and remove the rod.
• Carving and serving: Carve roast against the grain into thin slices and serve.
• Leftovers: Store your leftover rotisserie roast beef in the refrigerator for up to 5 days, or portion it into vacuum-sealed bags and store it in the freezer for 3 months.

Horseradish Sauce for Roast Beef

Horseradish and roast beef go hand in hand, and our sauce recipe will complement the delicious rotisserie beef you’ve just made. Try this horseradish sandwich spread on your rotisserie roast beef sandwiches. It is incredibly delicious!

• 1/2 cup mayonnaise
• 1/4 tablespoon sour cream
• 2 tablespoons prepared horseradish
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper

Combine ingredients in a medium bowl and use it right away on your roast beef sandwich, or store in an airtight container in the refrigerator for up to 4 days after preparation.

More Recipes!

• Smoked Beef Tenderloin
• Smoked Chuck Roast
• Rotisserie Leg of Lamb

Print

Rotisserie Roast Beef

Cooking roast beef on a rotisserie spit is a simple yet effective method to infuse flavor into your roast while keeping it juicy and tender.

Course Main Course

Cuisine American

Keyword beef roast, rotisserie cooking, round roast

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 10 servings

Calories 203kcal

Ingredients

• 1 4-4 1/2 pound eye of round roast (sub with rump or top sirloin roast)
• 1 aluminum drip pan
• 1 1/2 cups of hot water
• 2 tablespoons Morton kosher salt
• 2 teaspoons onion powder
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder

Instructions

• Apply coarse salt to the beef roast 1-2 hours before cooking starts.
• Set up for an indirect cook at 375°F. Ensure you have enough fuel for a 90 minute cook. If you’re using a charcoal grill, keep the chimney nearby.
• Combine the remaining seasonings and apply them evenly to the entire roast.
• Create a pilot hole through the center roast (lengthwise) from end to end. Run the rotisserie rod through the hole, keeping it balanced. Secure with rotisserie forks.
• Place the pan with 1 cup of water underneath, where the roast will be positioned (the indirect heat source). Secure the roast onto the attachment and start the motor.
• Close the lid and check the temperature after 45 minutes of cooking. Refill the drip pan with water as needed.
• Aim for an internal temperature of 135-140°F at the thickest part of the roast.
• Use heat-resistant gloves to remove the roast, keeping the forks and rods still intact. Set the roast on a clean cutting board and let it rest for 15 minutes.
• Unscrew the forks and remove the rod.
• Carve roast against the grain into thin slices and serve.
• Store rotisserie roast beef in the refrigerator for up to 5 days, or portion it into vacuum-sealed bags and store it in the freezer for 3 months.

Nutrition

Calories: 203kcal | Carbohydrates: 1g | Protein: 32g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 91mg | Sodium: 1202mg | Potassium: 427mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 6IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 3mg

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