Entree: United States – Rotisserie Roast Beef

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

Serving Size: 5

Ingredients

- 1 bottom round roast, approx. 3.5 lb (1.6 kg) total, raw whole
- salt, to taste
- black pepper, to taste
- 1/2 cup (120 ml) water for drip pan

Instructions

1. Take the roast from refrigeration 30–60 minutes before cooking and pat dry to remove surface moisture.
2. Rub the roast evenly with salt, to taste, and black pepper, to taste.
3. Fit your rotisserie spit and forks. Place a drip pan beneath the spit position on the grill or rotisserie oven and add 1/2 cup (120 ml) water to the pan to catch drippings and reduce flare-ups.
4. Skewer the roast lengthwise on the spit so the rod passes through the center; secure with the rotisserie forks and truss with butcher’s twine if the shape is uneven. Balance the roast on the spit so it turns smoothly.
5. Set the rotisserie to turn at a steady speed and heat to medium (around 325°F / 160°C ambient). Close the lid and allow the roast to cook while rotating.
6. Cook until the internal temperature reaches desired doneness: about 125°F (52°C) rare, 135°F (57°C) medium-rare, or 145°F (63°C) medium. As a guideline expect roughly 15–25 minutes per pound depending on equipment; rely on an instant-read thermometer for accuracy.
7. When target temperature is achieved, remove the spit, transfer the roast to a cutting board, and let rest tented loosely with foil for 15–20 minutes to allow juices to redistribute.
8. Carve thin slices across the grain and serve immediately.