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Rotisserie Roast Beef with Apple Onion Salsa

Yields1 ServingPrep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins

The flavourful mustard paste here is great used as a rub on your favourite roasts or steaks before grilling. Rotisserie roast the beef or cook on the grill by indirect heat roasting.

 ½ cup (50 mL) Dijon mustard
 3 cloves garlic, finely minced
 1 tsp (5 mL) Worcestershire sauce
 1 tsp (5 mL) dried rosemary
 1 tsp (5 mL) oregano
 1 tsp (5 mL) thyme
 ½ tsp (2 mL) freshly ground pepper
 2 lb (1 kg) evenly shaped boneless Premium Beef Rotisserie Oven Roast (Top Sirloin, Rib Eye or Strip Loin)
1

Combine mustard, garlic, Worcestershire, rosemary, oregano, thyme and pepper. Rub all over roast. Insert spit rod lengthwise through centre of roast; secure with holding forks. Insert meat thermometer into middle of roast avoiding spit rod.

2

Place drip pan containing 1/2-inch (1 cm) water under grill. Heat barbecue to 400°F (200°C), using medium-high heat.

3

Cook roast in closed barbecue over drip pan, maintaining constant heat, until thermometer reads 145°F(63°C) for medium-rare (about 20 min/lb or 45 min/kg).

4

Transfer roast to cutting board; tent with foil for 10 to 15 minutes. Carve into thin slices and serve with Apple Onion Salsa.

Nutrition Facts

0 servings

Serving size

6 Servings

Amount per serving
Calories215
% Daily Value *
Total Fat 7g9%
Protein 29g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.