By agileangus on July 21, 2004
"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."
Serving Size: 1 (270 g)
Servings Per Recipe: 4
"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."
"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!!!"
"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"
"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."
"If I could give this more stars I would. Really easy and I quote "the best thing ever made"!! I did tweak a little. I boiled the marinade after removing the meat and used to baste every 20 minutes or so. Under the rotisserie I had a pan with a finely sliced leak and about a cup of red wine - this then made a great sauce, as it also had juices from the rotisserie. I will be making again very soon. Thanks for a new family favourite!"