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Rotisserie Roast Beef

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This rotisserie roast beef recipe is one of the easiest ways to add flavor and keep a roast moist and tender. Eye of Round is naturally a tough cut of meat, but the rotisserie rotation helps baste the roast as it cooks. We recommend using a meat slicer to slice the beef into thin slices. You’ll end up with the best roast beef sandwiches ever.

Roast Beef sandwich

What you’ll need for this recipe:

  • Beef Roast: We will use an eye of round roast for this recipe, about 4- 4 1/2 pounds. You can also use a top sirloin roast.
  • Aluminum Drip Pan: Disposable pans can be found at most grocery stores. Consider the size and depth of your grill before purchasing a drip pan. Keep in mind that some units have limited room.
  • Seasonings: You’ll need coarse salt (kosher or a comparable salt), black pepper, onion powder, and granulated garlic.
  • Other Items: You will need a rotisserie attachment, a reliable instant-read thermometer, and heat-resistant gloves. Finally, a sword skewer or a narrow fillet knife makes the pilot hole through the roast.
Rotisserie Roast Beef 1

How to make rotisserie roast beef:

  1. Set up for an indirect cook time of about 1 1/2 hours. As always, ensure you have enough fuel (charcoal or propane). If you are using a charcoal unit, keep that chimney nearby!  
  2. Combine your seasoning rub and apply it to the entire roast.
  3. Create a pilot hole through the center roast (lengthwise) from end to end. Run the rotisserie rod through the hole, keeping it balanced and secure with rotisserie forks.
  4. Set the pan with 1 cup of water underneath where the roast will go. Place the secured roast onto the attachment and start the motor. Check the temperature after 45 minutes of cooking time and refill the drip pan with water if needed.
Rotisserie Roast Beef Recipe
  1. Aim for an internal temperature of 135-140 degrees F. at the thickest part of the meat.
  2. Remove roast, rest for 10-15 minutes, carve, and make some delicious roast beef sandwiches! Discard the drip pan.
  3. Store rotisserie roast beef for up 5 days in the refrigerator, or place it into vacuum-sealed bags and store in the freezer for 4-5 months.
Horseradish Sauce

Try this horseradish sandwich spread on your roast beef sandwiches. It is incredibly delicious!

  • 1/2 cup mayonnaise
  • 1/4 tablespoon sour cream
  • 2 tablespoons prepared horseradish
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper

Combine ingredients in a medium bowl and use it right away, or store in an airtight container in the refrigerator for up to 4 days after preparation.

Try our smoked beef tenderloin!

Rotisserie Roast Beef on the Grill

Rotisserie Roast Beef

Using the rotisserie for this recipe not only gives you flavorful beef roast, but it also helps to keep the meat moist and tender. Eye of round is naturally a tough cut of meat, but the rotation of the rotisserie helps baste the roast as it cooks. I recommend using a meat slicer to cut this, and you’ll have the best roast beef sandwich you’ve ever tried.
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: beef roast, rotisserie cooking, round roast
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6 people
Author: Derrick Riches and Sabrina Baksh


  • 1 eye of round roast about 4 1/2 pounds
  • 1 aluminum drip pan
  • 1 1/2 cups of hot water
  • 2 tablespoons coarse salt
  • 1 teaspoon black pepper
  • 1 1/4 teaspoons onion powder
  • 1/4 teaspoon granulated garlic


  • Preheat grill for medium-high heat. We will be cooking this roast indirectly, so set up your grill accordingly.
  • Combine the salt, black pepper, onion powder, and granulated garlic in a small bowl. Season roast liberally with mixture.
  • You’ll need to create a pilot hole through the center (lengthwise) of the roast. This will help guide the rotisserie rod through. Once you’ve made the pilot hole and have run the rod through the roast, secure the forks.
  • Place the rod onto the rotisserie until on the grill and set the aluminum pan underneath. Fill the pan with hot water, close the lid, and cook the roast for 1 1/2 hours. Check ever so often to make sure the drip pan hasn't gone dry. Add more water if needed. The liquid makes a great jus or gravy once the roast is done.
  • I recommend cooking until the meat reaches an internal temperature of 140 degrees F., between medium and medium-rare. Watch for shrinkage as the meat cooks, and adjust the forks if needed.
  • Once the roast is cooked, remove from heat with rod and forks still intact. Heat resistant gloves work really well for this job. Place onto a clean wooden cutting board, loosely tent with aluminum foil, and let the meat rest for 20 minutes.
  • Carefully loosen forks and remove the rod. Cut into thin slices and use however you wish. Serve topped with gravy and mashed potatoes, or use in sandwiches, salads, and wraps.


Photo by: Sabrina Baksh
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