Name: Herb and Mustard “Plastered” Beef Rotisserie Roast
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Ingredients: 2 lb (1 kg) Boneless Premium Rotisserie Roast (Prime Rib or Top Sirloin); ¼ cup (50 mL) grainy or plain Dijon mustard; 3 large cloves garlic, finely minced; 1 tsp (5 mL) EACH: Worcestershire sauce and dried rosemary, oregano and thyme (or 1 tbsp/15 mL each fresh); ½ tsp (2 mL) freshly ground pepper; Apple Onion Salsa (recipe below)

Herb and Mustard “Plastered” Beef Rotisserie Roast

Prep Time: 20
Cook Time: 60
Total Time: 120
Serving: 6

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The sweetness of crisp apples and the heat of jalapenos in the quick-and-easy salsa recipe, pair beautifully with grilled beef.

Ingredients

2 lb (1 kg) Boneless Premium Rotisserie Roast (Prime Rib or Top Sirloin)

¼ cup (50 mL) grainy or plain Dijon mustard

3 large cloves garlic, finely minced

1 tsp (5 mL) EACH: Worcestershire sauce and dried rosemary, oregano and thyme (or 1 tbsp/15 mL each fresh)

½ tsp (2 mL) freshly ground pepper

Apple Onion Salsa (recipe below)

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Directions

Insert rotisserie rod lengthwise through centre of roast so that it is balanced; secure with holding forks. In small bowl, combine remaining ingredients to make a thick, spreadable paste. Set roast on spit rod over large bowl or pot; coat roast with mustard paste. Insert meat thermometer into centre of roast, avoiding spit rod.

Place roast over drip pan in barbecue preheated to medium-high 400°F (200°C). Close lid; cook 45 to 55 minutes until thermometer reads 155°F (68°C) for medium. For an estimated cooking time chart, refer to the barbecue roasting cooking lesson.

Remove to cutting board; cover with foil for 10 to 15 minutes. Slice thinly across the grain. Serve with Apple Onion Salsa.

Apple Onion Salsa

In medium bowl, combine 1 large McIntosh apple, cored and finely diced, 1 Roma tomato, seeded and diced, 1/3 cup (75 mL) chopped green onion, 2 tbsp (30 mL) EACH apple cider vinegar and chopped cilantro or parsley, 1 tbsp (15 mL) horseradish, 3 to 4 tsp (15 to 20 mL) finely minced fresh or pickled jalapeño peppers or to taste, 1 clove garlic, finely minced and salt and pepper to taste. Mix well; let stand 30 minutes. Taste before serving; add herbs or seasonings if needed. Makes about 1-3/4 cups (425 mL).

Category: Grilling, Roast Beef, Rotisserie Roast
Method: BBQ Roasting, Cook Once Eat Twice, Dinner Party

Print Recipe

Herb and Mustard “Plastered” Beef Rotisserie Roast