Rotisserie beef roast
By scratch cook
- 3 lb. beef roast (holiday roast, eye of round, rump roast etc.)
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 ⁄2 teaspoon Tabasco sauce
- 1 ⁄4 cup lime juice
- 1 teaspoon ground cumin
Pierce beef roast numerous times with a fork. Combine marinade ingredients in shallow container or re-sealable freezer bag, reserving 2 tbsp of the marinade for basting roast while barbecuing.
Marinate roast 12-24 hours in refrigerator. Discard used marinade.
Preheat grill to medium heat.
Insert meat thermometer into center of beef roast.
Cook on rotisserie over drip pan in closed grill over INDIRECT HEAT for about 1 1/2 hours (rare = internal temperature of 140ºF or medium = internal temperature of 160ºF).
Baste beef roast with the reserved marinade while barbecuing.