Slow Roasted BBQ Beef Roast Recipe

Name: Slow Roasted BBQ Beef Roast
Prep time: 15 min
Cook time: 120 min
Total time: 155 min
Yield: 10
Ingredients: 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

Cook Time: 120 minutes

Ingredients

1 teaspoon Spanish paprika
1 teaspoon salt
1 teaspoon pepper
teaspoon dried rosemary
teaspoon dried thyme
5 pounds boneless rump roast
2 cloves garlic, sliced

Directions

Step 1: Prepare an outdoor rotisserie grill for medium heat.

Step 2: In a small bowl, combine paprika, salt, pepper, rosemary, and thyme.

Step 3: Make slits on all sides of the roast and insert the garlic slices into the slits.

Step 4: Rub the spice mixture evenly over the entire surface of the roast.

Step 5: Place the roast on the preheated rotisserie and cook until an instant-read thermometer inserted into the center reads at least 145F (63C). This will take between 2 to 5 hours, depending on the size of the roast.

Step 6: Let the roast rest for 20 minutes before slicing and serving.

Nutrition Facts (per serving)

Calories	485
Total Fat	33g
Saturated Fat	13g
Cholesterol	138mg
Sodium	344mg
Total Carbohydrate	1g
Dietary Fiber	0g
Protein	45g
Calcium	15mg
Iron	3mg
Potassium	771mg

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary based on your calorie needs.

Origin and History

The slow-roasted BBQ beef roast is a classic American dish, particularly popular in Southern and BBQ cultures. It has roots in the American tradition of slow-cooking meats over an open flame or in a smoker. The practice of roasting meat slowly allows the flavors to develop deeply and the meat to become incredibly tender. Historically, BBQ in the Southern U.S. was influenced by various European and African cooking techniques, and over time, it evolved into a beloved culinary tradition. The slow roasting method used here draws on these techniques, ensuring that the meat is infused with the rich, smoky flavors that make BBQ so irresistible.

Regional Variations

This dish is especially popular in the Southern United States, where BBQ is a key component of the local food culture. In different regions, the seasoning and cooking methods can vary. For example, in Texas, BBQ is often done with beef, using dry rubs and sometimes a mop sauce, while in the Carolinas, pork is the preferred meat, and the flavors tend to lean toward vinegary sauces. This recipe's dry rub, featuring Spanish paprika, garlic, and thyme, is typical of Southern BBQ, which emphasizes bold, savory flavors. In contrast, BBQ in Kansas City may include a sweeter tomato-based sauce, while in Memphis, dry rubs take center stage.

Distinction from Similar Dishes

While this BBQ beef roast shares similarities with other roast beef recipes, what sets it apart is its slow-roasting method and the application of a flavorful dry rub. Many other beef roasts are typically cooked in an oven at a high temperature, which results in a crisp exterior and a slightly less tender interior. The slow roasting technique in this recipe ensures that the beef becomes melt-in-your-mouth tender. Additionally, the use of a rotisserie allows the meat to cook evenly while being basted in its own juices, creating a flavor profile thats unique to this method.

Where It Is Typically Served

This BBQ beef roast is often served at family gatherings, barbecues, and outdoor cookouts, especially in the warmer months. Its a staple for celebrations such as Fourth of July, Labor Day, or even Sunday dinners. In restaurants, especially those that specialize in Southern or BBQ cuisine, this dish can be found as a hearty main course. Its typically paired with side dishes like coleslaw, baked beans, cornbread, or mashed potatoes, which complement the rich, smoky flavors of the beef.

Interesting Facts

The rotisserie method used in this recipe is an ancient technique dating back to the 18th century, and its still widely used for roasting meats evenly and imparting a smoky flavor.
BBQ itself is a deeply ingrained part of Southern culture, with different states and regions having their own spin on the dish. Some even argue that BBQ can be considered a form of art!
The use of garlic and herbs in the rub not only enhances the flavor but also helps to tenderize the meat during the slow cooking process.
Despite its long cooking time, the slow-roasted BBQ beef roast is remarkably simple to make, as most of the time is spent letting the rotisserie do the work.

FAQ about Slow Roasted BBQ Beef Roast Recipe

Leftover BBQ Beef Roast should be stored in an airtight container in the refrigerator. It will keep for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. When reheating, ensure the internal temperature reaches at least 165°F (74°C).

Yes, you can prepare the spice rub and season the roast a day before cooking. Simply cover the roast and refrigerate it overnight to allow the flavors to marinate. On the day of cooking, remove the roast from the fridge and let it sit at room temperature for about 30 minutes before placing it on the rotisserie.

If you don't have a rotisserie, you can cook the beef roast in a conventional oven. Preheat the oven to 325°F (165°C) and roast the meat on a rack in a roasting pan. Use a meat thermometer to ensure the roast reaches an internal temperature of at least 145°F (63°C).

Yes, you can customize the seasoning to suit your taste. For a spicier roast, consider adding chili powder, cayenne pepper, or smoked paprika. You can also use your favorite seasoning blend instead of the suggested spices in the recipe.

The roast is done when the internal temperature reaches at least 145°F (63°C). For a more rare roast, aim for 120-125°F (49-52°C), while for a medium roast, aim for 130-135°F (54-57°C). Always use a meat thermometer to get an accurate reading.

This BBQ Beef Roast pairs well with classic sides such as mashed potatoes, roasted vegetables, or a fresh salad. You can also serve it with sauces like horseradish cream, BBQ sauce, or a tangy mustard sauce.

Yes, you can substitute the boneless rump roast with other cuts such as sirloin roast, prime rib, or chuck roast. Keep in mind that different cuts may require slight adjustments in cooking time due to varying thickness and fat content.

If you don't have a thermometer, you can check the roast's doneness by using the touch test or by slicing it open to check the color. For a medium roast, the inside should be slightly pink. A rare roast will have a deep red center, while well-done roast will have no pinkness.

To prevent the roast from drying out, avoid overcooking it. Cook the roast until it reaches the desired internal temperature, then let it rest for 20 minutes before slicing. This resting period helps retain moisture. Additionally, consider basting the roast with its own juices during cooking for added moisture.

Comments

Helen Campbell

01/09/2025 03:56:42 AM

I recently made a delicious roast using a rotisserie, and it turned out fantastic! After a few hours of cooking, we were treated to a flavorful meal. For future reference, I have a couple of tips: a) Consider starting at a higher temperature to lock in the juices better. b) Enhance the flavor by adding hickory or apple chips for a smoky taste. c) If you're using a gas BBQ, try burning some briquettes in a metal container to achieve that classic BBQ flavor. Overall, a great roast with room for some flavorful experimentation in the future!

Melissa Adams

04/10/2025 05:46:01 PM

I absolutely loved this recipe! I made a few adjustments by adding a teaspoon of onion powder to the rub and using smoked paprika. I also doubled the amount of garlic. While cooking, I added approximately 1/2 cup of vinegar and around 2 cups of white wine to the dripping pan, along with about 3 cups of water. I started by searing the roast at high temperature for 15 minutes before reducing the heat to low. It took about two hours to cook, but the result was incredibly tender and juicy. Highly recommend trying this recipe!

Carolyn Rodriguez

09/19/2022 06:30:58 PM

I am extremely impressed by the technology used in this method. I followed the instructions precisely and wanted to share my results. I cooked a 7 lb Prime Standing Rib for 1 hour at 375 degrees. After the hour, the internal meat temperature was 100 degrees. I then monitored the temperature every 30 minutes during the 3-hour resting period: - 30 minutes: 115 degrees - 60 minutes: 129 degrees - 90 minutes: 138 degrees - 120 minutes: 142 degrees - 180 minutes: 144 degrees The ambient oven temperature at the end of the 3 hours was 127 degrees. It only took a short time after turning the oven back on to 375 degrees to bring the roast to an internal temperature of 145 degrees. I let the roast rest while I baked some rolls and heated up the side dishes I had prepared earlier in the morning. The results were absolutely incredible. I believe there's no need to ever try another method again - it was perfection!

Jacob Anderson

08/10/2023 09:01:00 PM

The seasoning was flavorful and enjoyable, however, cooking the roast to an internal temperature of 145 degrees F made it too well done. Next time, I will aim to remove it from heat at around 125 degrees F to achieve a more tender result after the resting period. It's important to note that the meat continues to cook during this time, especially when using a rotisserie or grill where direct heat can cause the outer layers to cook faster than in an oven. For a mix of well done and rare slices, adjusting the rotisserie to high heat and cooking to an internal temperature of 120F to 125F may produce the desired outcome of well done on the outside and rare on the inside. I look forward to trying this method next time.

Mary Wilson

04/25/2024 02:53:41 PM

The dish had way too much garlic, and the rub didn't stand out. I prefer the Montreal spice rub for a better bark. As others have mentioned, removing it at 125°F works well. The temperature can easily rise by 10°F during the resting period of 20 minutes.

Patricia Turner

07/13/2023 09:52:58 AM

Great! I tried the showtime rotisserie recipe with Montreal steak seasoning instead of salt and pepper. Also added 4 sliced garlic cloves for extra flavor.

Michael Brown

11/12/2024 12:02:09 PM

Great product! I also tried seasoning it with Big Bubbas Rubba Chipotle Rub before cooking, and skipped adding any herbs except thyme.

Kevin Rodriguez

12/05/2024 07:43:28 PM

Delicious!

Raymond Anderson

01/13/2023 09:34:09 PM

Use plenty of garlic when sautéing.

Frank Flores

12/18/2024 03:33:55 PM

Flawless!

Joseph Martin

05/28/2023 09:35:40 PM

Great recipe, but could use more depth. I'll definitely remake it since the kids adored it!

Mary Nelson

04/29/2025 12:08:24 AM

Fantastic taste! I used it with my rotisserie and it was amazing!

Brandon Collins

01/02/2024 03:12:41 AM

Great!

William Jones

01/03/2025 07:35:28 AM

Excellent!!!! The rub is what really sets it apart.

Ronald Garcia

09/30/2022 12:35:21 AM

Absolutely delicious!

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