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."
 
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Ready In:
1hr 15mins
Ingredients:
7
Serves:
4
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ingredients

  • 2 lbs eye of round roast
  • 14 cup McCormick's Montreal Brand steak seasoning
  • 1 medium carrot
  • 12 medium onion
  • 14 cup water
  • 1 (10 1/2 ounce) can beef gravy (any brand)
  • aluminum foil, to serve as drip tray (or an aluminum throw away pan)
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directions

  • 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!

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Reviews

  1. I found the McCormick Seasoning to be a little to spicy for my tastes, as a dry rub the seasoning didn't quite penetrate deep enough. It would be better if it was a roulade. The carrot and onion in the drip pan had very little effect on the flavor of the meat or the au jus. Adding a jar of gravy to the drippings isn't helpful. It would be better to deglaze the drippings and make your own gravy. Perhaps replacing the tin foil with a fire-proof non reactive pan would inprove the gravy making.
     
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RECIPE SUBMITTED BY

I am a retired Special Education teacher. I love to cook and entertain friends. I'm an avid sewer and crafter.
 
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