Rare Who Roast Beast

Prep Time: 10 Minutes
Grill Time: 1½ to 2 Hours
Total Time: 130 Minutes / 2 Hours 10 Minutes

Ingredients

• 4 to 6 lb. boneless beef rump roast, well marbled and tied
• 3 tbsp. lemon and herb pepper seasoning
• 1 tbsp. chili powder
• ¼ cup of oil
• 4 cloves of garlic, sliced in half
• 2 cups of beef broth or water
• drip tray

Method

1. Preheat your grill to 325°F using the rear burner.
2. In a flat dish, combine the lemon pepper, and chili powder. If it's not already done, tie the roast. Use a knife to cut slits into the meat, then slip half a clove of garlic into each slit.

3. Carefully insert the spit rod into the meat, and secure the Roast with the forks. Test it to make sure that it's balanced by holding the rod in the palm of your hands and seeing if the meat spins to one side or another. Add the counter balance if the imbalance is really pronounced.
4. Place the Roast Beast onto the rotisserie and turn on the motor, place the drip tray under the meat, and fill it with the broth/water. While it's spinning, pour the oil over the Roast Beast.

5. Rotiss the Roast for 1½ to 2 hours, or when a meat thermometer reads 140°F. Remove the Roast Beast from the grill and place it onto a platter to rest while you make the gravy. Cover it with tin foil and a couple of heavy tea towels to keep it insulatied.
6. For the gravy: Melt 2 to 3 tablespoons of butter in a saucepan over medium low heat, add 2 to 3 tablespoons of flour and whisk to combine. Add the liquid from the drip tray a little at a time to the flour mixture, combining thoroughly each time, until all of the liquid has been added. If the gravy is too thick, add beef stock, or water from steamed veggies or boiled potatoes until it's the right consistency. If it's too thin, bring the pot to a simmer and allow it to thicken. Season to taste with salt and pepper.

© Copyright 2014 by Napoleon