Rotisserie Roast Beef

🧂 Ingredients

• 1 eye of round roast

  about 4 1/2 pounds
• 1 aluminum drip pan
• 1 1/2 cups of hot water
• 2 tablespoons kosher salt
• 1 teaspoon black pepper
• 1 1/4 teaspoons onion powder
• 1/2 teaspoon granulated garlic

Instructions

• 1 Set up for a 375 degrees F indirect cook. Ensure you have enough fuel for a 1
  1/2 hour cooking time. If you are using a charcoal unit, keep that chimney
  nearby!
• 2 Combine your seasoning rub in a small bowl and apply it evenly to the entire
  roast.
• 3 Create a pilot hole through the center roast (lengthwise) from end to end. Run
  the rotisserie rod through the hole, keeping it balanced. Secure with rotisserie
  forks.
• 4 Set the pan with 1 cup of water underneath where the roast will go. Place the
  secured roast onto the attachment and start the motor. Check the temperature
  after 45 minutes of cooking time and refill the drip pan with water if needed.
• 5 Aim for an internal temperature of 135-140 degrees F. at the thickest part of
  the meat.
• 6 Wearing heat-resistant food-safe gloves, remove the roast with forks and rods
  still intact. Set roast on a clean cutting board and rest it for 15 minutes.
• 7 Unscrew the forks and remove the rod. Carve into thin slices and use in
  sandwiches.
• 8 Store rotisserie roast beef in the refrigerator for up to 5 days, or portion it
  into vacuum-sealed bags and store it in the freezer for 3 months.

Nutrition Info