Rare = internal temperature of 140ºF or medium = internal temperature of 160ºF
1 Discard used marinade. 2  Preheat grill to medium heat. 3  Insert meat thermometer into center of beef roast. 4  Cook on rotisserie over drip pan in closed grill over INDIRECT HEAT for about 1 1/2 hours (rare = internal temperature of 140ºF or medium = internal temperature of 160ºF). 1 Marinate roast 12-24 hours in refrigerator. 2  Discard used marinade. 3  Preheat grill to medium heat. 4  Insert meat thermometer into center of beef roast. 5  Cook on rotisserie over drip pan in closed grill over INDIRECT HEAT for about 1 1/2 hours (rare = internal temperature of 140ºF or medium = internal temperature of 160ºF). 1 Rub the mixture over the roast. 2  Place roast on the prepared rotisserie, and cook 2 to 5 hours, to a minimum internal temperature of 145 degrees F (63 degrees C). 3  Allow to rest about 20 minutes before slicing. 1 Place roast on the prepared rotisserie, and cook 2 to 5 hours, to a minimum internal temperature of 145 degrees F (63 degrees C). 2  Allow to rest about 20 minutes before slicing. Using an accurate meat thermometer is the best way to ensure proper beef doneness. Whether you are looking for an eye round roast cooking time or a beef tenderloin cooking time, use the following chart as a guide for any roast beef cooking time and cooking temperature. Fork Tender. Oven Bag Instructions: Preheat the oven to 325 ° F. Add 1 tablespoon flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the beef. Remove the meat from the oven when the meat thermometer reaches the temperature listed or when the meat is fork tender. 1 Insert meat thermometer into center of beef roast. 2  Cook on rotisserie over drip pan in closed grill over INDIRECT HEAT for about 1 1/2 hours (rare = internal temperature of 140ºF or medium = internal temperature of 160ºF). 3  Baste beef roast with the reserved marinade while barbecuing. 1 Marinate roast 12-24 hours in refrigerator. 2  Discard used marinade. 3  Preheat grill to medium heat. 4  Insert meat thermometer into center of beef roast. 5  Cook on rotisserie over drip pan in closed grill over INDIRECT HEAT for about 1 1/2 hours (rare = internal temperature of 140ºF or medium = internal temperature of 160ºF). 1 Cook on rotisserie over drip pan in closed grill over INDIRECT HEAT for about 1 1/2 hours (rare = internal temperature of 140ºF or medium = internal temperature of 160ºF). 2  Baste beef roast with the reserved marinade while barbecuing. 1 Marinate roast 12-24 hours in refrigerator. 2  Discard used marinade. 3  Preheat grill to medium heat. 4  Insert meat thermometer into center of beef roast. 5  Cook on rotisserie over drip pan in closed grill over INDIRECT HEAT for about 1 1/2 hours (rare = internal temperature of 140ºF or medium = internal temperature of 160ºF). The oven temperature used to cook a beef roast is usually set somewhere between 300 degrees and 450 degrees Fahrenheit. The recommended cooking temperature for your roast is usually determined by the type of beef cut that you plan to roast. There are even a few beef roasts, especially some of the tougher roasts from the round or chuck, that are best when cooked with high heat at the start (to sear the outside of the meat and seal in the juices) and then cooked at a lower temperature to finish the roast. Ready In. 1  Prepare an outdoor rotisserie grill for medium heat. 2  Cut slits on all sides of the roast, and insert garlic slices. 3  In a small bowl, mix paprika, salt, pepper, rosemary, and thyme. 4  Place roast on the prepared rotisserie, and cook 2 to 5 hours, to a minimum internal temperature of 145 degrees F (63 degrees C). 1 Place roast on the prepared rotisserie, and cook 2 to 5 hours, to a minimum internal temperature of 145 degrees F (63 degrees C). 2  Allow to rest about 20 minutes before slicing. 1 Cut slits on all sides of the roast, and insert garlic slices. 2  In a small bowl, mix paprika, salt, pepper, rosemary, and thyme. 3  Rub the mixture over the roast. 4  Place roast on the prepared rotisserie, and cook 2 to 5 hours, to a minimum internal temperature of 145 degrees F (63 degrees C). 1 Place roast on the prepared rotisserie, and cook 2 to 5 hours, to a minimum internal temperature of 145 degrees F (63 degrees C). 2  Allow to rest about 20 minutes before slicing.
http://www.food.com/recipe/rotisserie-beef-roast-160136 http://allrecipes.com/recipe/49332/slow-roasted-bbq-beef-roast/ http://www.recipetips.com/kitchen-tips/t--906/beef-cooking-times.asp http://www.food.com/recipe/rotisserie-beef-roast-160136 http://www.food.com/recipe/rotisserie-beef-roast-160136 http://www.recipetips.com/kitchen-tips/t--1542/roast-beef-cook-time.asp http://allrecipes.com/recipe/49332/slow-roasted-bbq-beef-roast/ http://allrecipes.com/recipe/49332/slow-roasted-bbq-beef-roast/
beef roast rotisserie cooking temp chart