Nutritional Info

Nutrition Facts

Serving Size 1 (306g)

Calories 666
Calories from Fat 315 (47%)
Amount Per Serving %DIV
Total Fat 35g 54%
Saturated Fat 13.8g 69%
Monounsaturated Fat 17.6g
Polyunsaturated Fat 3.5g
Trans Fat 0.0g
Cholesterol 242.5mg 81%
Sodium 750.5mg 33%
Potassium 1053.6mg 22%
Total Carbohydrate 4g 1%
Dietary Fiber 0.9g 4%
Sugars 0.4g
Protein 71.6g 143%

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Recipe Description
Cooking on a rotisserie is the easiest way to make a roast. All of the work is done for you! The meat bastes itself in it's own juices constantly, ensuring you have a juicy and tender main course.
Prep time
20 min
Cook time
2 hr 15 min
Ready In
2 hr 35 min


Serves Tool

Serves To:USMetric
3 Cup(c)  hickory wood chips
4 Pound(lb)  beef rolled rump roast
12 Ounce(oz)  beer or non alcoholic beer
1/2 Teaspoon(t)  pepper
1/2 Cup(c)  chili sauce
1 Clove(clv)  garlic, finely chopped
1/2 Cup(c)  onion, chopped
2 Tablespoon(T)  vegetable oil


Heat oil in 1 quart saucepan over medium high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender. Remove from heat. Stir in chili sauce, salt, pepper and beer. Place beef in shallow nonmetal dish or resealable plastic bag. Pour beer mixture over beef, turning beef to coat with marinade. Cover dish or seal bag and refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours. Cover wood chips with water and let soak for 30 minutes. Brush grill rack with vegetable oil. Heat coals or gas grill for indirect heat. Remove beef from marinade, reserving marinade. Insert spit rod lengthwise through center of beef. Hold firmly in place with adjustable holding forks. Insert barbecue meat thermometer so tip is near center of beef but not touching spit rod. Drain wood chips. Add about 1 1/2 cups wood chips to medium low coals or rock. Cover and grill beef on rotisserie over drip pan, and 4 inches from medium low heat about 2 hours for medium (l60 degrees F on meat thermometer), brushing occasionally with marinade and adding 1 1/2 cup wood chips to coals or rock every 30 minutes. Remove spit rod, holding forks and thermometer. Discard any remaining marinade. Cover beef with aluminum foil and let stand 15 minutes before slicing.

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