Marinated Rotisserie Roast
The rotisserie cooking over low heat keeps this cut of meat juicy and flavorful.
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INGREDIENTS
Nutrition- 4 -5lbs beef beef eye round
- 3cups white wine
- 3⁄4cup olive oil
- 1⁄4teaspoon garlic powder
- 2tablespoons butter
- 1⁄2teaspoon mccormick grill mates dry steak seasoning
- 1⁄2teaspoon Season-All salt
- 1⁄2teaspoon mccormick grill mates McCormick's Montreal Brand steak seasoning
- 1teaspoon Worcestershire sauce
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DIRECTIONS
- Combine wine, oil, garlic and herbs together for marinade.
- Place beef roast in large ziplock bag and pour marinade mixture over top and seal.
- Refrigerate for up to one day but at least 4 hours.
- Remove roast from marinade and reserve 2 cups marinade for basting.
- Bring reserved 2 cups marinade to boil in saucepan, remove from heat and add butter. Use to baste roast while cooking every 30 minutes.
- Place roast on rotisserie spit making sure to get it as balanced as you can, secure tightly and place on grill over a high heat for 15 minutes.
- Reduce heat and continue cooking until done, about 1 hour 45 minutes total.
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