Spit-Cooked Beef Roast

Ingredients:
boneless beef roast, approximately 5–6 lbs.to serve six or eight;
this can be a single cut or a rolled roast
salt
pepper
2 cloves garlic
1/4 cup peanut, sesame seed or safflower oil
1 tsp. gourmet steak sauce

Method:
If you are cooking a single cut roast, use the point of a narrow, thin knife to make incisions about 1" deep at intervals. While holding the incisions open, work salt and pepper and small slivers of garlic into the flesh.

If a rolled roast is being prepared, open it by untying the butcher’s cord and put the seasonings on the inside, then re-roll and re-tie.

Combine the oil and steak sauce, and rub the outside of the roast with mixture. Reserve remaining liquid for basting.

Balance the roast on the spit rod. If you have a long, shallow metal baking-pan, place this under the roast to catch its drippings. A pan can be improvised by folding and bending heavy-duty foil. Use the rotis burner for cooking.

Begin with high heat and, after the surface has browned, reduce to medium-high. Baste often with the oil-steak sauce mixture. Place the drip pan to catch the fat and juices and, when the oil sauce mixture has been used, baste with juices from the drip pan.

Approximate cooking times will be 1-1/2 hours for rare, 2 hours for medium, 2-1/2 to 3 hours for well done. You can judge the speed of cooking by running a skewer into the meat along the spit and lifting it slightly to observe the color of the juice that will flow.