Rotisserie Eye Round of Beef: A Grilling Gem

There’s something primal and deeply satisfying about cooking over an open flame, especially when that flame is coaxing a beautiful roast to tender perfection. My earliest memories of summer gatherings often involved the smoky aroma of a rotisserie grill, a centerpiece of backyard celebrations. This particular recipe for rotisserie eye round of beef brings me back to those cherished moments, transforming a humble cut into a showstopper that’s both rustic and refined. The slow, even rotation on the spit, combined with the strategic placement of aromatics and a rich gravy, creates a symphony of flavors and textures that’s simply unforgettable. It’s a dish that speaks of good times, shared meals, and the simple joy of a perfectly cooked piece of meat.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 4
• Yield: 1 roast
• Dietary Type: N/A

Ingredients

• 2 lbs eye of round roast
• 1/4 cup McCormick’s Montreal Brand steak seasoning
• 1 medium carrot, quartered
• 1/2 medium onion, quartered
• 1/4 cup water (for basting and gravy)
• 1 (10.5 ounce) can beef gravy (any brand)
• Aluminum foil, to serve as a drip tray (or an aluminum throwaway pan)

Equipment Needed

• Rotisserie grill
• Rotisserie spit and hardware
• Meat thermometer
• Aluminum foil or disposable aluminum pan

Instructions

This recipe is designed to take full advantage of the even cooking that a rotisserie provides, resulting in a wonderfully tender and flavorful eye round roast. Setting up your grill correctly is key to managing heat and capturing those delicious drippings.

1. Prepare the Rotisserie Grill for Indirect Cooking: Begin by setting up your outdoor rotisserie grill for indirect cooking. This means arranging your heat source so it doesn’t directly bombard the roast, allowing it to cook gently and evenly. If your grill uses lava rocks, move all the lava rocks to one side of the grill.
2. Create a Drip Pan: In the space where you removed the lava rocks, place your aluminum drip pan. If you have a newer grill model that doesn’t use rocks but has a dome directly over the burners, you’ll need to adapt your aluminum foil. Bend your aluminum foil to mold to the shape of this dome, effectively creating a makeshift pan to catch any drippings as they fall.
3. Ignite the Grill: Light your grill, and importantly, use only the burner positioned opposite from where you placed your drip pan. This concentrated heat source, managed indirectly, is crucial for the rotisserie method.
4. Set Burner to High: Ensure the burner you have lit is left on high. This provides ample heat to cook the roast thoroughly while maintaining the indirect cooking setup.
5. Prepare the Eye Round Roast: Take your 2 lb eye of round roast and prepare the meat by sprinkling it generously with the ¼ cup of McCormick’s Montreal Brand steak seasoning.
6. Rub in the Seasoning: Rub the seasoning firmly into the meat on all sides. Ensure an even coating; this seasoning blend is robust and will impart fantastic flavor as it cooks.
7. Secure the Roast to the Spit: Secure the seasoned meat onto your rotisserie skewer. It’s important that the roast is positioned so that it will rotate directly over the drip pan you’ve placed in the grill. This ensures all those precious juices are captured.
8. Initial Roasting Phase: Place the secured roast onto the grill and let the rotisserie run, keeping the grill lid covered. Allow it to roast for 20 minutes.
9. Add Aromatics: After the initial 20 minutes of roasting, quarter your medium carrot and medium onion. These vegetables will now be placed directly into the drip pan with the accumulating drippings. They will soften and infuse the drippings with their aroma and subtle sweetness.
10. Continue Roasting with Aromatics: Continue to roast the meat, keeping the grill covered, for an additional 40 minutes. This brings the total initial cooking time to 1 hour.
11. Monitor and Baste the Drip Pan: Check the drip pan occasionally for dryness during this cooking period, and if it appears dry, add the ¼ cup of water. This helps to prevent burning and keeps the drippings moist, creating a better base for your gravy.
12. Check for Doneness: After the full hour of roasting, use a meat thermometer to check for your desired doneness. For a medium-rare to medium result, aim for an internal temperature of 160 degrees Fahrenheit. Adjust cooking time slightly if you prefer it more or less cooked.
13. Rest the Roast: Once the roast reaches your desired temperature, carefully remove it from the grill and place it on a clean platter. Allow it to rest for at least 10-15 minutes before carving. This is a crucial step for juicy, tender meat, as it allows the juices to redistribute throughout the roast.
14. Prepare the Gravy: While the roast is resting, take the drip pan off the grill. Add the remaining ¼ cup of water to the pan. Scrape the bottom of the pan to loosen and incorporate all the flavorful browned bits and the softened vegetables.
15. Finish the Gravy: Discard the softened carrot and onion pieces from the drippings. Mix the scraped pan drippings directly into your favorite beef gravy. Stir well to combine the rich, savory essence of the roast with your chosen gravy for a truly homemade flavor.
16. Serve: Slice the rested roast and serve it with the prepared gravy. A baked potato and a fresh salad make for a complete and satisfying meal.

Expert Tips & Tricks

For an even more pronounced crust and deeper flavor, consider letting the eye of round roast come to room temperature for about 30-60 minutes before seasoning and skewering. This helps the seasoning adhere better and promotes more even cooking. If you find your grill’s heat is too intense even with indirect setup, a layer of sand beneath the drip pan can help diffuse the heat further. Don’t be afraid to taste and adjust your gravy after incorporating the pan drippings – a pinch of salt or a grind of black pepper can elevate it even more.

Serving & Storage Suggestions

This magnificent Rotisserie Eye Round of Beef is best served hot off the grill, thinly sliced against the grain. The rich pan gravy is the perfect accompaniment, spooned generously over the meat. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For the best quality when reheating, gently warm the sliced beef and gravy separately in a saucepan over low heat or in the microwave. While freezing is possible, the texture of the beef may change slightly upon thawing.

Nutritional Information

Here’s an estimated nutritional breakdown per serving, assuming 4 servings and based on the core ingredients:

Nutrient	Amount per Serving	% Daily Value
Calories	534.6 kcal
Calories from Fat		58%
Total Fat	34.2 g	52%
Saturated Fat	13.8 g	68%
Cholesterol	140.6 mg	46%
Sodium	539.1 mg	22%
Total Carbohydrate	6.4 g	2%
Dietary Fiber	0.9 g	3%
Sugars	1.4 g	5%
Protein	47.8 g	95%

(Note: Nutritional values are estimates and can vary based on specific brands and preparation methods.)

Variations & Substitutions

While this recipe shines with the Montreal steak seasoning, don’t hesitate to experiment with other robust spice blends. A classic salt and pepper rub, or a smoky paprika and garlic powder mix, would also be delicious. If you don’t have a rotisserie, you can adapt this by roasting the seasoned eye round in a preheated oven at 350°F (175°C) for approximately 45-60 minutes, or until the desired internal temperature is reached, turning halfway through. Remember to place a roasting pan with a little water and your quartered vegetables on the bottom rack to catch drippings.

FAQs

Q: How can I ensure my eye round roast is tender?
A: Eye round can be a lean cut, so the key is to not overcook it. Use a meat thermometer and aim for your preferred internal temperature, then let it rest properly after cooking. The rotisserie method also contributes to even cooking, minimizing the risk of toughness.

Q: Can I use a different cut of beef for this recipe?
A: While eye round is specified, other lean roasts like sirloin tip or top round could work, though cooking times might vary. For fattier cuts, you might need to adjust heat management on the grill.

Q: My drip pan seems to be smoking a lot. What should I do?
A: A little smoke is normal as fat drips, but excessive smoke might mean the heat is too high or the drippings are burning. Ensure you are using indirect heat and don’t let the pan go completely dry; add water as directed to keep drippings from charring.

Q: How do I get a good sear on the outside of the roast?
A: Eye round is a leaner cut, so a deep crust might not form as readily as with a fattier roast. The Montreal steak seasoning will caramelize, providing flavor and some browning. For a more pronounced crust, you could briefly sear the roast over direct heat before placing it on the rotisserie, but be mindful of flare-ups.

Q: Is it essential to use the carrot and onion in the drip pan?
A: While not strictly essential for the meat itself, they add a wonderful depth of flavor to the drippings, which then infuses your gravy. They act as natural aromatics, enhancing the overall taste of the final dish.

Final Thoughts

This Rotisserie Eye Round of Beef is more than just a recipe; it’s an invitation to embrace the joy of outdoor cooking and create memorable moments. It’s a testament to how simple ingredients, expertly prepared, can yield extraordinary results. Serve it with a robust red wine, a crisp green salad, and perhaps some roasted potatoes, and you have the makings of an unforgettable feast. I encourage you to fire up your rotisserie, gather your loved ones, and experience the magic of this perfectly cooked roast. Don’t forget to share your own successes and any creative twists you might discover along the way!