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Nutrition Facts
Serving Size 1 (307g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar
Calories 419
Calories from Fat 114		(27%)
Amount Per Serving		%DV
	Total Fat 12.7g	19%
	Saturated Fat 4.3g	21%
	Monounsaturated Fat 5.2g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 137mg		45%
Sodium 376mg		15%
Potassium 1191mg		34%
Total Carbohydrate 16.4g		5%
	Dietary Fiber 0.8g	3%
	Sugars 6.0g
Protein 57.8g		115%
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Rotisserie Grilled Eye of Round

Recipe #96117 | 7¾ hours | 6¼ hours prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: agileangus
Jul 21, 2004

This is an easy recipe and a great way to prepare a roast without heating up my house on a hot Phoenix summer day. The marinade recipe is from a book called "The Passion of the Barbeque." I've made this for just my family, and have also made it for a large crowd (40 plus people) by adding more roasts to the spit. Preparation time includes marinating.

SERVES 4 -5 (change servings and units)

Ingredients

1/2 cup red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon dried basil
1/3 cup catsup
1 teaspoon sugar
2 cloves pressed garlic
2 1/4-3 lbs beef eye round

Directions

1
Prepare marinade by combining all ingredients except roast in a covered container or ziplock bag.
2
Trim fat from meat and add to marinade.
3
Marinate in refrigerator for at least 6 hours.
4
Remove meat from marinade and place on spit over indirect heat.
5
Close grill cover and roast at about 325°F for 1 1/2 to 2 hours, until desired doneness.

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Main Ingredient > Meat > Beef > Roast
Preparation > Time to Make
Preparation > Equipment > Outdoor > Barbecue

Featured Reviews for This Recipe

From: Tapout

On Jun 30, 2008

This was great...I made it about a week ago and it was so good we are having it again tonight. I also boiled the marinade and brushed it over while it was on the rottiserarie. It makes great sandwiches the next day too.

1 person found this review helpful

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From: Tebo

On Jul 8, 2007

I used an inside round roast for this and it worked very well. The marinade is excellent and I had the roast sitting in it for close to two days. Served with a horseradish/mayo sauce it was a hit. Thanks agileangus

1 person found this review helpful

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From: sams

On Apr 1, 2007

If I could give this more stars I would. Really easy and I quote "the best thing ever made"!! I did tweak a little. I boiled the marinade after removing the meat and used to baste every 20 minutes or so. Under the rotisserie I had a pan with a finely sliced leak and about a cup of red wine - this then made a great sauce, as it also had juices from the rotisserie. I will be making again very soon. Thanks for a new family favourite!

3 people found this review helpful

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From: DancingPanda

On Jul 13, 2008

Amazing is all I can say about this recipe... making the marinade was easy, quick and inexpensive... the outcome incredible. We did use a third clove of garlic and used the pan drippings to baste the roast as it was cooking. So looking forward to tomorrow's sandwich (how often do you say that about a Monday work lunch?!?) Thank-you!!!

1 person found this review helpful

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