Garlic-Butter Rotisserie Beef Rump Roast

A deeply browned beef rump roast basted with garlic butter and finished with a juicy pink centre.

Serves: 6–8
Prep: 20 minutes
Cook: 60–90 minutes

ROTISSERIE SETUP
Standard rotisserie rod with heavy-duty forks

INGREDIENTS
• 1.8–2 kg beef rump roast
• 2 tbsp olive oil
• 2 tsp coarse salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 60 g softened butter
• 3 garlic cloves, finely grated
• 1 tbsp chopped thyme
• 1 tsp chopped rosemary

METHOD
1. Pat the beef dry. Rub with oil, salt, pepper and paprika. Tie into an even shape if needed.
2. Mix the butter, garlic, thyme and rosemary. Keep chilled until needed.
3. Prepare medium-high indirect heat, about 200°C. Centre and secure the roast, then verify smooth rotation.
4. Cook with the lid closed. Brush with garlic butter during the final 20 minutes.
5. For food safety, cook whole-cut beef to at least 63°C and rest for 3 minutes. Rest 15 minutes before slicing thinly across the grain.

FIRE NOTE
Start with dry meat and steady heat for the best browned crust.

Always use a reliable instant-read thermometer and follow the safety instructions for your BBQ and rotisserie equipment.