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Rotisserie Roast Beef



Easter Dinner Rotisserie Roast Beef:

Eye Round or Top Round 3-5 pounds

heavy salt a pepper for tenderizing on all sides

onion powder 1/2 teaspoon

Tenderize your cut of beef with heavy salt and pepper. On all sides. Let beef stand at room temperature for 45 minutes. Sprinkle onion powder over beef after 45 minutes is up. Place in Rotisserie. Add 1 cup of water and 1 beef bullion cube to the bottom tray to make Au Jus later. I love using my Ronco- set it and forget it. Cook for an hour and ten minutes. Medium Rare internal temperature is 140 degrees. So I like to take it out at 130 degrees and let it rest until it reaches 140 degrees. Add juices from the plate and the drip pan to a sauce pan and bring to a boil. This is your Au Jus- natural juices. Add roux to make a gravy. Cook roux for 30 minutes to eliminate flour taste. Enjoy, Jason

Published inDinnerHomestyle FoodsRecipes