Rotisserie Grilled Eye of Round

Name: Rotisserie Grilled Eye of Round
Prep time: 6 h 15 min
Cook time: 1 h 30 min
Total time: 7 h 45 min
Yield: 4-5 serving(s)
Ingredients: 118.29 ml red wine vinegar; 4.92 ml Worcestershire sauce; 4.92 ml dried basil; 78.78 ml catsup; 4.92 ml sugar; 2 cloves pressed garlic; 1020.58-1360.77 g beef eye round

Submitted by agileangus

"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."

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Ready In:: 7hrs 45mins
Ingredients:: 7
Serves:: 4

ingredients

118.29 ml red wine vinegar
4.92 ml Worcestershire sauce
4.92 ml dried basil
78.78 ml catsup
4.92 ml sugar
2 cloves pressed garlic
1020.58-1360.77 g beef eye round

directions

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.

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Reviews

This was great...I made it about a week ago and it was so good we are having it again tonight. I also boiled the marinade and brushed it over while it was on the rottiserarie. It makes great sandwiches the next day too.

Tapout
would garlic puree work

Paul M.
Amazing is all I can say about this recipe... making the marinade was easy, quick and inexpensive... the outcome incredible. We did use a third clove of garlic and used the pan drippings to baste the roast as it was cooking. So looking forward to tomorrow's sandwich (how often do you say that about a Monday work lunch?!?) Thank-you!!!

DancingPanda
I used an inside round roast for this and it worked very well. The marinade is excellent and I had the roast sitting in it for close to two days. Served with a horseradish/mayo sauce it was a hit. Thanks agileangus

Tebo3759
I cooked mine so differently that I can only comment on the marinade -- delicious. I popped mine into the oven with a loaf of bread that was baking. Baked 40 minutes, then left it in the oven until the oven was cool and it turned out just right. Sliced thin and served on homemade bread with sun-dried tomato and basil mayo.

fluffernutter