Prep Time::15 mins
Cook Time:: 2 hrs
Additional Time::20 mins
Total Time:: 2 hrs 35 mins
Servings::10
Ingredients
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1 teaspoon Spanish paprika
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
5 pounds boneless rump roast
2 cloves garlic, sliced
Directions
Prepare an outdoor rotisserie grill for medium heat.
Mix paprika, salt, pepper, rosemary, and thyme together in a small bowl.
Cut slits on all sides of roast; insert garlic into slits. Rub spice mixture all over meat.
Place roast on the preheated rotisserie and cook until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 5 hours. Let rest for 20 minutes before slicing.