Ingredients:
- 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
Directions:
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
