Herb and Mustard “Plastered” Beef Rotisserie Roast

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

RatingDifficultyBeginner

ShareTweetSaveShare

Yields6 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

 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)

1

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.

2

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.

3

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

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)

Directions

1

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.

2

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.

3

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

Herb and Mustard “Plastered” Beef Rotisserie Roast
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply