Ingredients
-
1 teaspoon Spanish paprika
-
1 teaspoon salt
-
1 teaspoon pepper
-
¼ teaspoon dried rosemary
-
¼ teaspoon dried thyme
-
5 pounds boneless rump roast
-
2 cloves garlic, sliced
Directions
-
Prepare an outdoor rotisserie grill for medium heat.
-
Mix paprika, salt, pepper, rosemary, and thyme together in a small bowl.
-
Cut slits on all sides of roast; insert garlic into slits. Rub spice mixture all over meat.
-
Place roast on the preheated rotisserie and cook until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 5 hours. Let rest for 20 minutes before slicing.
Nutrition Facts (per serving)
| 485 | Calories |
| 33g | Fat |
| 1g | Carbs |
| 45g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 485 | |
| % Daily Value * | |
| Total Fat 33g | 42% |
| Saturated Fat 13g | 65% |
| Cholesterol 138mg | 46% |
| Sodium 344mg | 15% |
| Total Carbohydrate 1g | 0% |
| Dietary Fiber 0g | 1% |
| Protein 45g | 90% |
| Vitamin C 0mg | 0% |
| Calcium 15mg | 1% |
| Iron 3mg | 18% |
| Potassium 771mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
