This is a great way to prepare this particular cut of meat. Since it is generally tougher, rotisserie cooking over low heat helps to keep this cut juicy and flavorful.
Prep Time: 15 minutes
Cook Time: 1 hours, 10 minutes
Ingredients:
- 1 4 to 5 pound eye round of beef
- 3 cups white wine
- 2 onions, sliced
- 3/4 cup oil
- 4 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teapsoon rosemary
- 1 teaspoon celery seeds
- 1 teaspoon thyme
- 1 teaspoon sage
Preparation:
Combine wine, oil, garlic and herbs together. Place beef roast, onions in a large resealable bag. Pour marinade mixture over top and seal. Refrigerate for up to one day. Preheat grill. Place roast on rotisserie spit making sure to get it as balanced as you can. Secure tightly and place on grill over a high heat. Reduce heat, or move coals away from roast after 15 minutes. Continue cooking until done, about 1 hour 45 minutes. Meanwhile pour 2 cups of the marinade into a saucepan. Bring to a boil. Remove from heat and add butter. Baste roast with mixture every 30 minutes during the cooking time.
