Rotisserie Eye Round of Beef

Recipe by mer5901
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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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