I think that one of the best ways to cook a roast beef is on the barbecue using a rotisserie attachment. The meat is always tender and juicy. When Tim handed me a smaller pot roast that was already tied I knew it would end up on the rotisserie.
My dad is the rotisserie king in our family and I am slowly learning from him how to make the perfect roast or chicken on the barbecue.
Dad’s barbecue has three burners and he always positions the roast over the middle burner. This way you can leave the middle burner off and turn the two outer burners on. This helps to prevent flare ups when the fat from the roast drips down onto the grill.
If you have never tried cooking a roast beef on the barbecue I highly recommend it.
Barbecued Roast Beef
1 large roast, around 2-3 lbs
Salt and pepper
A rotisserie attachment for your gas grill
Begin by preheating your barbecue on high for about ten minutes and set up your rotisserie attachment according to package directions.
Season your roast with salt and pepper before sliding it onto the rotisserie attachment. When you are ready to begin cooking turn off the middle burner and turn the outside burners down to medium low.
Allow your roast to cook until your desired doneness. The best way to test this is to use a thermometer. The cooking time varies depending on your grill and the size of your roast.
Remove the roast from the grill and gently tent with tin foil and allow it to rest for at least five minutes.
Slice and enjoy!
Remember to remove your roast about five degrees lower than your desired temperature. The meat will continue to cook while resting.