Rating: 4.5 stars
22 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Three words describe this roast: juicy, tender, flavorful.

Recipe Summary test

prep:
30 mins
cook:
2 hrs
total:
2 hrs 30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare an outdoor rotisserie grill for medium heat.

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  • Cut slits on all sides of the roast, and insert garlic slices.

  • In a small bowl, mix paprika, salt, pepper, rosemary, and thyme. Rub the mixture over the roast.

  • Place roast on the prepared rotisserie, and cook 2 to 5 hours, to a minimum internal temperature of 145 degrees F (63 degrees C). Allow to rest about 20 minutes before slicing.

Nutrition Facts

485 calories; protein 44.8g; carbohydrates 0.5g; fat 32.5g; cholesterol 138.3mg; sodium 344mg. Full Nutrition
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Reviews (23)

Most helpful positive review

Rating: 4 stars
01/25/2004
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. Read More
(87)

Most helpful critical review

Rating: 3 stars
09/14/2013
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. Read More
(18)
22 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/25/2004
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. Read More
(87)
Rating: 5 stars
01/25/2004
Mouth watering! Read More
(61)
Rating: 5 stars
08/05/2005
Excellent!!!! The rub makes it. Read More
(30)
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Rating: 3 stars
09/14/2013
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. Read More
(18)
Rating: 5 stars
08/13/2012
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. Read More
(13)
Rating: 5 stars
06/17/2007
Fantastic! Read More
(12)
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Rating: 4 stars
05/24/2005
Very good. I also rubbed it first with Big Bubbas Rubba Chipotle Rub and left off all but the thyme. Read More
(9)
Rating: 5 stars
10/21/2012
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 :-) Read More
(8)
Rating: 5 stars
03/24/2009
Excellent flavor! Used with my rotisserie and loved it! Read More
(6)