What you will need:

2 lb. evenly shaped Boneless Prime Oven Roast (Top Sirloin, Rib Eye, Prime Rib)
1/4 c. Grainy or Plain Dijon Mustard

3 large Garlic Cloves

1 tsp. EACH Worcestershire Sauce, Dried Rosemary, Oregano, and Thyme

1/2 tsp. freshly ground Pepper 

Insert rotisserie rod lengthwise through center 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 center of roast, avoiding spit rod. Place roast over drip pan in barbecue preheated to medium-high (400F/200C). Close lid; cook until thermometer reads 155F (68C) for medium. Remove to cutting board; tent with foil. Let stand 10-15 minutes; temperature will rise 5F(3C). Slice thinly across the grain.

Makes 6 servings.

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