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15 minutes
120 minutes
155 minutes
- 1 teaspoon Spanish paprika
- 1 teaspoon pepper
- 0.25 teaspoon dried rosemary
- 0.25 teaspoon dried thyme
- 5 pounds boneless rump roast
- 2 cloves garlic, sliced
- Get your outdoor rotisserie grill ready and set it to medium heat.
- Combine paprika, salt, pepper, rosemary, and thyme in a small bowl.
- Score the roast on all sides and stuff the slits with garlic cloves. Massage the meat with the spice blend until fully coated.
- Sear the roast on the rotisserie until the thermometer reads at least 145 degrees F (63 degrees C), which should take 2 to 5 hours. Rest for 20 minutes before slicing.
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