Have a wonderful stuffed beef roast at any time of year either with your rotisserie air fryer or the rotisserie on your grill.
The great thing about rotisserie is that your food cooks evenly, whether it’s chicken or a roast. As much as I appreciate sous vide, sometimes, you want it quick and juice and moist without waiting.
My adopted mother had a Farberware Open Hearth Rotisserie that she would occasionally pull out much to everyone’s oohs and ahs. You can still buy them used on Amazon or eBay. If you can find one, I highly recommend getting it. Suffice to say that I’ve been a rotisserie convert ever since. I had a stand-alone electric vertical rotisserie with kabobs that I loved, but it got lost when I moved a few years ago.
There are a few ways you can go with rotisserie. If you live in an apartment where you cannot barbecue, you can use an air fryer roaster like the one that I have from GoWise – which also has kabobs (I will be doing a lamb kabob recipe soon). You can also get a rotisserie for a Weber grill that attaches to the grill. Of course, that’s for outdoor use only.
Rotisserie Stuffed Beef Roast
What inspired this roast was the Rotisserie Stuffed Pork Roast I did a few months ago. I still had some caramelized onions in the freezer that I wanted to use. I spied a bag of frozen spinach to put in, too. The roast was marinated first for a few hours, then I stuffed it, rolled it securing it with toothpicks, then with butchers’ twine, and finally rolled it in cracked black pepper before putting it in the roaster. We had it with Romanoff Potatoes and freshly steamed young green beans. What a dinner it was! I know you will enjoy it just as much as we did.
- 4 pounds Beef roast
~~ -- Marinade -- ~~
- 1/4 cup White wine
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Rosemary, fresh
- 1 clove Garlic
~~ -- Stuffing -- ~~
- 1/2 cup Onion, caramelized
- 1/2 cup Spinach, frozen
- 1 tablespoon Black pepper, freshly ground
- Have your mise en place ready to go.
- Mix the marinade and put the meat in with it in a bag. Take all the air out and put the bag in the refrigerator for at least 1 hour but not more than 3.
- Take a boing knife and butterfly the roast. Put the spinach and caramelized onions in the center of the roast. Sprinkle some of the cracked black pepper on it.
- Roll the roast up and use toothpicks to secure it.
- Wrap the butcher's twine around the roast and after securing it, remove the toothpicks.
- Put the remaining black pepper on your cutting board and roll the roast in the pepper.
- Put the roast on the spit and secure it according to the manufacturer's directions.
- Roast at 390 for 35-45 minutes for the air fryer or about 90 minutes on a regular rotisserie. Roast until an instant-read thermometer registers your preferred style, rare, medium-rare, or medium.
- Let the roast rest for about 10 minutes removing it from the spit and carving it.