Marinated Rotisserie Roast Beef
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 271.8
- Total Fat: 9.0 g
- Cholesterol: 111.5 mg
- Sodium: 262.4 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.3 g
- Protein: 41.5 g
View full nutritional breakdown of Marinated Rotisserie Roast Beef calories by ingredient
Introduction
Okay. I played with my rotisserie with a chicken a few weeks ago. Today we're doing a small roast beef. Here's the plan.P.S. Don't panic - the prep time includes marinating the beef. Okay. I played with my rotisserie with a chicken a few weeks ago. Today we're doing a small roast beef. Here's the plan.
P.S. Don't panic - the prep time includes marinating the beef.
Number of Servings: 6
Ingredients
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2 to 2.5 lb beef, bottom round
1 tsp Worcestershire Sauce
1/3 cup Dijon mustard
1 Tbsp Rosemary, dried
1/2 cup red wine vinegar
3 cloves garlic, minced or pressed
1/2 tsp granulated sugar
Directions
Whisk together all ingredients (except beef, of course) and pour into a plastic storage bag. Add beef, turning to coat thoroughly. Refrigerate for at least 6 hours, turning occasionally.
Prepare rotisserie according to your unit's instructions.
Remove beef from marinade and strain marinade, reserving liquid. Rub solids over the meat
Roast at 450 degrees for 15 minutes, then reduce heat to 325 and continue cooking according to your unit's instructions, about an hour.
Bring marinade liquid to a boil and use to baste beef every twenty minutes or so.
It's best to use a meat thermometer to ensure the meat is cooked to your liking. The safe zone is 140 to 160 degrees.
When done, remove spit from rotisserie and allow meat to rest for 5 to 10 minutes before carving. Should be about six good-sized servings.
We are having this with a baked (microwaved) potato and steamed Brussels sprouts.
Number of Servings: 6
Recipe submitted by SparkPeople user LEAKAY59.
Prepare rotisserie according to your unit's instructions.
Remove beef from marinade and strain marinade, reserving liquid. Rub solids over the meat
Roast at 450 degrees for 15 minutes, then reduce heat to 325 and continue cooking according to your unit's instructions, about an hour.
Bring marinade liquid to a boil and use to baste beef every twenty minutes or so.
It's best to use a meat thermometer to ensure the meat is cooked to your liking. The safe zone is 140 to 160 degrees.
When done, remove spit from rotisserie and allow meat to rest for 5 to 10 minutes before carving. Should be about six good-sized servings.
We are having this with a baked (microwaved) potato and steamed Brussels sprouts.
Number of Servings: 6
Recipe submitted by SparkPeople user LEAKAY59.
Member Ratings For This Recipe
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