Rotisserie Eye Round of Beef
Description:
Summer is the perfect time for grilling, and what better way to make the most of it than with a rotisserie roast? This easy and delicious rotisserie eye round of beef is cooked to perfection, tender and juicy on the inside, with a crispy outer crust. Served with a rich, savory gravy made from the drippings, this roast will be the star of any summer meal. If you’re craving a hearty, flavorful meal with minimal effort, this recipe is for you!
Ingredients
| Ingredient | Quantity |
|---|---|
| Eye of round roast | 2 lbs |
| Carrot | 1/4 piece |
| Onion | 1 |
| Water | 1/2 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 534.6 kcal |
| Fat | 34.2 g |
| Saturated Fat | 13.8 g |
| Cholesterol | 140.6 mg |
| Sodium | 539.1 mg |
| Carbohydrates | 6.4 g |
| Fiber | 0.9 g |
| Sugar | 1.4 g |
| Protein | 47.8 g |
Instructions
| Step Number | Instruction |
|---|---|
| 1 | Set up your outdoor rotisserie grill for indirect cooking. Prepare the grill by moving the lava rocks to one side or if your grill is newer, position the aluminum drip pan accordingly. |
| 2 | Place the drip pan: Position the aluminum drip pan where the lava rocks were or mold it to fit the dome over the burners if your grill uses one. This will catch all the delicious drippings from the roast. |
| 3 | Light the grill: Turn on the burners opposite the drip pan, keeping the heat on high. This will help maintain an even cooking temperature throughout the roast. |
| 4 | Season the roast: Sprinkle your eye of round roast generously with your favorite seasoning. Rub it into the meat to ensure it’s evenly coated and full of flavor. |
| 5 | Secure the roast on the rotisserie skewer: Carefully place the seasoned roast onto the rotisserie skewer, ensuring it’s centered and secure for even rotation. Position the meat over the drip pan. |
| 6 | Start roasting: Place the roast on the grill, close the lid, and let the rotisserie run for about 20 minutes. This initial cooking period helps build the perfect crust on the meat. |
| 7 | Prepare the vegetables: While the roast is cooking, quarter the onion and carrot and place them in the drip pan. This adds flavor to the drippings and creates a wonderful base for the gravy. |
| 8 | Continue roasting: Keep the grill covered and let the roast cook for an additional 40 minutes. Check the drip pan occasionally and add water if the pan begins to dry out, ensuring the drippings stay flavorful. |
| 9 | Check for doneness: After one hour, use a meat thermometer to check the internal temperature. For medium doneness, the temperature should reach 160°F (71°C). |
| 10 | Rest the roast: Remove the roast from the grill and place it on a platter to rest for a few minutes. This helps the juices redistribute, making the roast tender and juicy. |
| 11 | Make the gravy: Take the drip pan and add 1/4 cup of water. Scrape up all the flavorful bits from the bottom of the pan. Discard the vegetables and mix the pan drippings with your favorite gravy or serve it as is for a simple, flavorful sauce. |
| 12 | Serve: Slice the roast, serve with your homemade gravy, and pair with a baked potato and a fresh salad for a complete meal. Enjoy! |
Tips for the Perfect Rotisserie Eye Round Roast:
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Seasoning Variations: Feel free to adjust the seasoning based on your personal preference. A simple rub with garlic powder, onion powder, and salt will elevate the roast, but you can also experiment with herbs like rosemary, thyme, or even a bit of paprika for an added smoky flavor.
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Gravy Options: For a smoother gravy, you can strain the pan drippings before mixing with water and your favorite gravy mix. Adding a splash of red wine or beef broth can take the flavor to the next level.
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Temperature: If you’re cooking for a crowd, consider checking the internal temperature of the roast in multiple places to ensure consistent doneness across the entire cut of meat. For medium-rare, aim for an internal temperature of around 130°F (54°C), and for well-done, go for 170°F (77°C).
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Resting the Meat: Don’t skip the resting step! Letting the roast rest for 10–15 minutes after cooking will allow the juices to redistribute, resulting in a juicier, more flavorful roast.
Why You’ll Love This Rotisserie Eye Round Roast
The beauty of this recipe lies in its simplicity and flavor. The rotisserie method ensures even cooking, and because the roast slowly spins over the indirect heat, it stays tender and juicy. The addition of vegetables in the drip pan infuses the drippings with rich, savory flavors that transform into an easy, delicious gravy. This meal pairs perfectly with roasted potatoes, mashed cauliflower, or a fresh green salad. Perfect for a summer evening, family gatherings, or any time you’re in the mood for a comforting, satisfying roast beef dinner.
Enjoy your perfect rotisserie eye round roast with friends and family, and savor the flavors of summer grilling right in your own backyard!
