By Derrick Riches. Barbecues & Grilling Expert
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Derrick Riches is really a technical author, industry consultant, and enthusiastic backyard chef. Derrick has offered as About.com's Expert to Barbecue and Grilling since 1997. Through the years he's traveled all over the world and also to the greatest enclaves of barbecue. Derrick has judged world championship barbecue competitions, cooked on countless grills and smokers, given to and reported around the outside cooking industry.
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Updated November 12, 2015.
A great method to prepare this specific cut of meat. As it is generally tougher, rotisserie cooking over low heat keeps this cut juicy and flavorful.
Ingredients
- 1 four to five pound/1.8 to two.2 kg eye round of beef
- 3 cups/715 mL white-colored wine
- 2 onions. sliced
- 3/4 cup/180 mL essential olive oil
- 3-4 cloves garlic clove, minced
- two tablespoonsOr30 mL unsalted butter
- 1 tablespoon/15 mL coarse salt (kosher or ocean salt)
- 1 tablespoon/15 mL coarse ground pepper
- 1 teaspoon/5 mL fresh rosemary oil, finely chopped
- 1 teaspoon/5 mL celery seeds
- 1 teaspoon/5 mL fresh thyme leaves
- 1 teaspoon/5 mL dried sage
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