Garlic Stuffed Rotisserie Beef

Garlic Stuffed Rotisserie Beef

Servings: 8


  • 1 Beef Roast
  • 6 Garlic Cloves – peeled and quartered
  • 3 sprigs Fresh Thyme – leaves stripped
  • 1 tbsp. (15ml) Brown Sugar
  • 1 tbsp. (15ml) Espresso
  • 1 tbsp. (15ml) Onion Flakes
  • 1 tbsp. (15ml) Ground Paprika
  • 1 tsp. (4ml) Chili Pepper Flakes
  • 1 tsp. (4ml) Ground Fennel
  • 1 tsp. (4ml) Ground Cumin
  • Extra Virgin Olive Oil as needed
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste


Combine brown sugar, espresso, onion, paprika, chili pepper, fennel and cumin, stir to combine

Fit the beef onto the skewer so the roast is in the middle of the spit, pat dry with paper towels

Slide the forks down the skewer on opposite sides, tighten the thumb screws to hold in position

Peirce the roast with a paring knife then wedge garlic and thyme into pockets, season with salt and pepper

Evenly coat the roast with the dry rub, drizzle with olive oil, allow to stand at room temperature for 20 minutes

Adjust the rack to position 1 and place the baking pan on top of it

Fit the spit into the Rotisserie Convection Oven and set to the Meat setting on the Rotisserie function at 425°F (220°C) for 50-60 minutes

It may take more or less time to cook depending on the size of the roast

The internal temperature should be 145°F (63°C) for medium

Open the oven door slightly, allow the roast to rest for 5 to 10 minutes before carving

Using the rotisserie grip, remove the roast from the oven