Three words best characterize this BBQ roast beef: juicy, tender, and savory!
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 20 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 10 |
Ingredients
- 1 teaspoon Spanish paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- 5 pounds boneless rump roast
- 2 cloves garlic, sliced
Instructions
- Prepare an outdoor rotisserie grill for medium heat.
- Mix paprika, salt, pepper, rosemary, and thyme together in a small bowl.
- Cut slits on all sides of roast; insert garlic into slits. Rub spice mixture all over meat.
- Place roast on the preheated rotisserie and cook until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 5 hours. Let rest for 20 minutes before slicing.
Reviews
I am completely blown away at the technology employed here. I followed this process exactly and wanted to share these results. Cooked a 7 lb Prime Standing Rib for 1 hour at 375 degrees. Internal meat temperature after 1 hour was 100 degrees. Then I recorded the temp every 30 minutes for the 3 hour rest period 30 min – internal temp 115 deggrees 60 min – internal temp 129 degrees 90 min – internal temp 138 degrees 120 min- internal temp 142 degrees 180 min – internal temp 144 degrees. Ambient oven temp at end of the 3 hours was 127 degrees. It took a very short period of time once I turned the oven back on to 375 degrees to bring the roast to an internal temp of 145. I rested the roast while baking some rolls and warming up the side dishes I had cooked in the morning prior to the roast. It was absolutely amazing. No need to ever try another method! Perfection!
Very tasty!
way to much garlic……and the rub was nothing to talk about ….will go back to Montreal spice rub,.. much better bark. Like others suggested take off when temp. is 125* . Temp. rises 10* easily when you let it rest for 20 mins.
Excellent! used the review for the showtime rotisserie added Montreal steak seasoning in place of salt and pepper. stuffed with 4 garlic cloves sliced.
The rub was good, however, an internal temperature of 145 degrees F results in a way too well done roast. Will try this again, but next time I will take it off when the internal temperature is about 125 degrees F… remember that it continues cooking during that 20 minute rest before slicing. This seems especially true when cooking on a rotissary or grill, probably because the direct heat makes the outside of the meat hotter than when cooking in an oven. Also, if you want some well done and some rare, set the rotissary on high instead of medium and cook to internal temp of 120F to 125F: This should result in well done outside slices and rare inside slices.
use lots of gralic when searing
Perfect!
This recipe is the bomb! I made it with my Showtime rotisserie grill. It was done within 40 minutes (2.14 lbs). I let the meat sit for 30 minutes on the non-heat rotation. I then used an electric knife to carve it to very thin cuts of meat. It was wonderful, and my husband had seconds. He added some creamy horseradish and ate it like there was no tomorrow 🙂
Really enjoyed this recipe. Added a teaspoon of onion powder to the rub and used smoked paprika. Doubled the garlic. Added approx 1/2 cup vinegar and approx 2 cups white wine to the dripping pan along with about 3 cups water. Initially cooked on a high temperature for 15 minutes to sear the roast prior to turning the temperature down to low. Took about two hours. Absolutely tender and juicy.
Awesome but lacking in substance. Will make again because the kids just loved it!
Excellent flavor! Used with my rotisserie and loved it!
Fantastic!
Excellent!!!! The rub makes it.
Very good. I also rubbed it first with Big Bubbas Rubba Chipotle Rub and left off all but the thyme.
This was a great roast. We put it on the rotisserie and a few hours later enjoyed a very tasty roast. A few things i would do in the future would be: a) start out at a higher temp to seal the juices in. b) put some hickory or apple chips in to add a smoked flavor. c) if you have a gas BBQ put some briquets into a metal container and burn them as well to add the unmistakably great BBQ flavor.
Mouth watering!