Rotisserie Beef

In large glass baking dish, whisk together wine, Dijon mustard, vinegar, vegetable oil, soy sauce and pepper. Stir in garlic, thyme and onion. Add roast, turning to coat. Cover and refrigerate for 6 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Follow manufacturer's instructions for using rotisserie. Or remove grill racks from barbecue. Place drip pan along centre of barbecue. Pour water into pan to depth of 1 inch (2.5 cm). Heat barbecue to medium-high. For 3-burner barbecue, turn centre burner off.

Remove roast from marinade, reserving marinade. Clamp end of roast with rotisserie fork. Insert spit through forks and centre of meat. Clamp other end of roast. Position on barbecue with roast centred over drip pan. Start rotisserie motor. Close lid and grill over medium heat for 30 minutes.

Meanwhile, strain marinade into small saucepan and bring to boil; reduce heat and simmer for 10 minutes.

Brush roast with some of the cooked marinade; grill for 30 minutes, brushing with remaining marinade. Grill for about 30 minutes longer or until meat thermometer registers 140°F (60°C) for medium-rare, or grill until 155°F (68°C) for medium.

Transfer roast to carving board; pull out forks and spit. Tent with foil and let stand for 20 minutes before slicing thinly.

Additional information : Tip: Other rotisserie roasts such as sirloin tip, outside round, inside round and cross rib of the same weight are all succulent cooked on the rotisserie following this recipe. Times may vary slightly.

Variation
Oven-Roasted Beef on Buns: Place marinated roast on rack in roasting pan; pour in 1-1/2 cups (375 mL) water. Roast in 500°F (260°C) oven for 30 minutes. Brush roast with some of the boiled marinade; reduce heat to 275°F (140°C). Brushing with additional marinade every 30 minutes, roast for about 1 hour and 15 minutes or until meat thermometer reads 140°F (60°C) for medium-rare, or roast until 155°F (68°C) for medium.

Source : Canadian Living Magazine: July 2007