Ingredients
- 3kg round roast
- ½ cup olive oil
- ¼ cup lemon juice
- 1 tablespoon salt
- 1 tablespoon dried rosemary leaves
- 1/2 cup of either BBQ sauce or tomato sauce
- 1 bay leaf crumbled
- ½ tablespoon cracked black pepper
Preparation:
- Mix oil, BBQ/tomato sauce, lemon juice, bay leaves, salt, pepper and rosemary.
- Pour about a 3/4 of the mixture over the steak and marinate overnight, turning it every couple of hours.
- 1 hour before roasting, remove the beef from the refrigerator.
- Secure the roast on the spit, balancing it evenly.
- Every 20 minutes, baste the meat with the leftover marinade.
Attaching it to the spit:
- You’ll need a skewer, 2 prongs
- Slide the skewer through the steak, trying to maintain it as balanced as possible on the skewer.
- Put one prong to each side of the meat and tighten.
Cook time:
Several factors will affect your cooking time; however, to be on the safe side, allow roughly 2 hours. If it’s ready earlier, you can always push the charcoal to the side and raise the meat to the top of the spit roaster to keep it warm but not cooking.
Hot tip:
- To keep the roast together and avoid stress on your motor, use butcher’s twine.
