Ingredients
10
10 servings
- •1 teaspoon Spanish paprika
- •1 teaspoon salt
- •1 teaspoon pepper
- •0.25 teaspoon dried rosemary
- •0.25 teaspoon dried thyme
- •5 pounds boneless rump roast
- •2 cloves garlic, sliced
Instructions
- 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.
Nutritional Facts
Per 10 servings
- Calories: 485
- Carbohydrate: 1g
- Fat: 33g
- Fiber: 0g
- Protein: 45g
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