Entree: France – Rôti de boeuf à la broche (Spit-roasted roast beef)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Ingredients

- 1 bottom round roast, approx. 4 lb (1.8 kg) total, raw whole
- salt, to taste
- black pepper, to taste
- 1 cup (240 ml) water for drip pan

Instructions

1. Remove roast from refrigerator 45–60 minutes before cooking to come closer to room temperature; pat dry with paper towels.
2. Season the entire surface of the roast evenly with salt, to taste, and black pepper, to taste.
3. Prepare your rotisserie: fit the spit and forks to your rotisserie motor (charcoal, gas grill with rotisserie, or electric countertop rotisserie). Place a drip pan beneath the spit area and pour in 1 cup (240 ml) water.
4. Center the roast on the spit rod lengthwise; push the rod through the middle of the roast so weight is evenly distributed. Secure both ends with the rotisserie forks and truss loosely with butcher’s twine if needed to keep an even shape for steady rotation. Adjust the fork positions so the roast is balanced and will rotate without heavy wobble.
5. Mount the spit on the rotisserie motor and start rotation. Set the cooking heat to medium (aim for an ambient cooking temperature of about 325–350°F / 160–175°C around the meat). Close lid or enclosure to maintain even heat.
6. Roast while rotating until the internal temperature reaches your target: about 125°F (52°C) for rare, 135°F (57°C) for medium-rare, or 145°F (63°C) for medium. Expect approximately 12–20 minutes per pound as a rough guide depending on equipment and starting temperature; use an instant-read thermometer inserted into the thickest part to confirm doneness.
7. When the roast reaches the desired internal temperature, turn off the heat and keep rotation running for 2–3 minutes to stabilize surface temperature, then carefully remove the spit and transfer the roast to a carving board. Reserve pan juices only if desired (water will dilute them).
8. Tent the roast loosely with foil and rest 15–20 minutes so juices redistribute before carving. Slice thinly across the grain and serve.