Spit-Roast Garlic and Chive Beef Roast
- Level
- medium
- Prep Time
- 20 mins
- Total Time
- 1 h 5 m
- Serves
- 8 -10
Ingredients
- 6
- potatoes, peeled and cut into large pieces
- 6
- 3 cups
- beef broth
- 750 ml
- 1/2 cup
- salted butter softened
- 115 g
- 1/4 cup
- chives, finely chopped
- 10 g
- 4
- garlic cloves, finely chopped
- 4
- 1
- lemon, zest finely grated
- 1
- 1
- AAA beef inside round or top round roast, 4.4 lb (2 kg), tied
- 1
Directions
Step 1
Place the potatoes and broth in a disposable foil dish (the same size or slightly larger than the roast). Set aside.
Step 2
In a bowl, combine the butter, chives, garlic, and lemon zest. Thread the roast onto a barbecue roasting spit. Cover the meat with the garlic-butter mixture.
Step 3
Preheat the grill, setting the burners to medium, about 165°C (325°F) (see note).
Step 4
Install the spit in the barbecue. Place the foil dish of potatoes on the grill directly under the roast. Close the lid and cook, with the spit on constant rotation, for 1h30 or until a thermometer inserted in the centre of the roast reads 63°C (145°F) for medium rare, brushing the meat with the cooking juices several times (roughly every 10 to 15 minutes). Add more broth as needed.
Step 5
Remove the roast from the barbecue and wrap in foil. Let rest for 15 minutes. Turn off the barbecue. Keep the potatoes and broth warm on the grill until ready to serve.
Step 6
On a work surface, remove the butcher’s twine from the meat. Slice the roast.
Step 7
Serve the meat and potatoes on plates. Drizzle with the cooking juices. Delicious served with a green salad.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1/10 of the recipe):
- Calories:
- 430
- Fat:
- 13 g
- Saturated Fat:
- 7 g
- Carbs:
- 37 g
- Fibre:
- 3 g
- Sugar:
- 2 g
- Cholesterol:
- 110 mg
- Protein:
- 43 g
- Sodium:
- 430 mg