Rotisserie Roast Beef

How to Make Rotisserie Roast Beef with Au Jus and Horseradish Sauce

If you’re craving a juicy, flavorful, and perfectly cooked beef roast, then rotisserie roast beef is a game-changer. Unlike traditional pot roasts that rely on long cooking in a slow cooker, this method uses rotisserie cooking to create an incredible sear, lock in juices, and deliver that authentic steakhouse quality flavor.

Whether you’re using a round roast like a rump roast from your local butcher, or experimenting with alternative cuts such as top round roast or prime rib roast, this method guarantees the best results. With the right setup, careful monitoring of internal temperature, and a flavorful basting routine, you’ll create a tender, savory medium rare roastthat makes the perfect sandwich.

In this guide, you’ll learn everything you need to know about how to make rotisserie roast beef, from preparation to slicing, including tips for a reverse sear, storing leftover roast beef, and alternative cooking methods.

Choosing the Right Cut of Meat

For rotisserie cooking, you want a lean cut with just enough marbling to keep things juicy. The bottom round roast, also known as a rump roast, is a great choice.

It has plenty of connective tissue that breaks down with low-and-slow cooking, yet it stays firm enough to slice thinly for sandwiches.

Other excellent options include:

• Top Round Roast – a very lean cut that benefits from basting with olive oil or butter.
• Top Sirloin Roast – slightly more marbled, providing deeper flavor.
• Prime Rib Roast – the most indulgent option, with incredible marbling and tenderness.

For the recipe below, we’re using a 4–5 pound bottom round roast.

Why Rotisserie Cooking is the Best

The magic of rotisserie roast beef lies in constant self-basting. As the meat rotates, its juices coat the surface, creating a caramelized crust while keeping the inside tender. Combined with basting butter and herbs, you get an incredible flavor that’s hard to replicate with other methods.

Plus, this method is a great time to experiment with different seasonings, sauces, and cuts of beef.

Ingredients for Rotisserie Roast Beef

For the Beef Roast:

• 4–5 lb Bottom Round Roast (Rump Roast)
• 1 large onion, thinly sliced
• 3 tbsp SPG seasoning (salt, pepper, garlic)
• 2 tbsp Bachan’s Original (binder)
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 stick melted butter or ½ cup beef tallow (for basting)

Au Jus:

• 2 cups beef broth
• 1 cup beef drippings (from drip pan)
• 1 tbsp Bachan’s Original
• 1 tbsp garlic paste
• ½ tsp kosher salt
• ½ tsp black pepper

Horseradish Sauce:

• ½ cup mayo
• 1 tbsp prepared horseradish
• 2 tbsp Bachan’s Original

For Serving:

• 12 Kaiser rolls
• Provolone cheese

How to Make Rotisserie Roast Beef

1. Prep the Roast

Start by cutting the beef roast lengthwise about ¾ of the way through.

Spread Bachan’s Original as a binder on the inside of the roast, then generously season it on all sides with SPG.

Stuff sliced onions inside, fold it back over then tie the roast securely with butcher’s twine every 2–3 inches. This is super important – do not brush over this step as you may lose the onions in the roast if it’s not fully secured.

For the best results, place roast on a wire rack with a sheet pan underneath, uncovered in the fridge overnight. This dry brine enhances flavor penetration.

Before cooking, remove from the fridge and let it come to room temperature for about 1 hour.

2. Rotisserie Cooking

Set up your grill for indirect heat, banking coals to one side. Preheat to low heat around 275°F. Place a drip pan underneath the roast to catch juices for the au jus.

• Cooking Time: 1.5–2 hours, depending on size.
• Begin basting after 1 hour with melted butter or beef tallow, using rosemary and thyme sprigs as a brush.
• Use a meat thermometer to monitor the center of roast. Remove when internal temperature reaches 135°F for a medium rare roast (slightly on the rare side).

3. Resting the Roast

Remove from the rotisserie and cover loosely with aluminum foil. Let rest for 30 minutes—this step is essential to allow juices to redistribute.

4. Making the Au Jus

In a saucepan, combine beef broth, drippings from the drip pan, Bachan’s Original, garlic paste, kosher salt, and black pepper. Whisk, bring to a boil, then remove from heat.

5. Making the Horseradish Sauce

Mix mayo, prepared horseradish, and Bachan’s Original until smooth. This creamy sauce balances the richness of the beef.

6. Slice the Rotisserie Roast Beef

After the roast has rested, it is time to slice the roast thinly against the grain. Cut the butcher’s twine from the roast and set the onions aside in a bowl.

I used a meat slicer for this as it give you undeniably thinner slices of beef. You can easily use a sharp knife to carve this up, just try to make the slices as thin as possible ensuring that each bite is tender.

7. Assembling the Sandwiches

Place roast beef on Kaiser rolls, top with provolone, and add horseradish sauce or mayo. Dip into the hot au jus for an authentic French dip-style sandwich.

Alternative Cooking Methods

Don’t have a rotisserie? You can still enjoy this recipe using the following cooking methods.

• Oven Method: Cook at 275°F until the roast hits 125°F, then broil on high heat for 2–3 minutes per side. Remove at 135°F.
• Reverse Sear: Cook at 275°F with indirect heat until 125°F. Finish with a quick sear over high heat for 2–3 minutes each side.
• Slow Cooker: While different from rotisserie cooking, a slow cooker can be used for pot roasts, though you won’t get the same crispy crust or incredible flavor.

Tips for Success

• Always let your roast come to room temperature before cooking for even heat distribution.
• Use a meat thermometer—guessing at cooking time isn’t reliable.
• For juicier slices, rest under aluminum foil before cutting.
• Slice thin and across the grain to avoid toughness in a lean cut like a round roast.
• Store leftover roast beef in an airtight container in the fridge for up to 4 days.

Understanding Levels of Doneness for Roast Beef

When making rotisserie roast beef, one of the most important decisions is choosing your preferred level of doneness. The internal temperature determines how juicy, tender, and flavorful your roast will be. A meat thermometer is the best way to ensure accuracy.

• Rare, you’re looking at about 120–125°F in the center of roast, producing a deep red color with a cool interior. Rare is often enjoyed by steak lovers who prefer a very tender and juicy texture. 
• Medium-rare, the most popular choice, is reached at 130–135°F, resulting in a warm red center and balanced tenderness—perfect for sandwiches and the best results for a lean cut like rump or round roast. For those who prefer less pink.
• Medium is achieved at 140–145°F, giving a warm pink center while still retaining moisture. Moving further
• Medium well falls at 150–155°F, with just a faint blush of pink and a firmer bite.
• Well done occurs at 160°F and above, producing a fully cooked brown center. While well done ensures no pink remains, it can dry out a cut of meat such as a round roast, so proper basting and resting are essential.

How Much Roast Beef Per Person?

Planning portions is crucial when preparing rotisserie roast beef for family dinners, holidays, or parties.

The recommended serving size typically ranges from ½ pound (8 oz) per person for a generous serving to about ⅓ pound (5–6 oz) for lighter appetites or when you’re serving multiple sides.

For example, a 4–5 pound rump roast will comfortably feed 8–10 people when sliced thin, making it an excellent choice for gatherings. If you’re making sandwiches like French dips, you can estimate on the lower side since bread, cheese, and sauces add bulk to the meal.

However, if you’re serving the roast as the main centerpiece with minimal sides, lean toward ½ pound per guest.

Another consideration is the shrinkage that occurs during cooking; roasts lose about 20–25% of their weight due to moisture and fat rendering, so always account for this in your calculations. To be safe, aim for ¾ pound per person if you want hearty portions with extras for the next day.

Final Thoughts on Rotisserie Roast Beef

Making rotisserie roast beef at home is easier than you think, and the results are better than most restaurants. From choosing the right cut of meat to monitoring the internal temperature, every step ensures tender, flavorful beef with a perfect crust.

Whether you serve it as a classic French dip with au jus, pile it onto sandwiches with horseradish sauce, or enjoy it as a simple medium rare roast, this recipe delivers. And don’t forget—leftover roast beef makes fantastic sandwiches, quesadillas, or even stir-fry.

For your next cookout or weekend family meal, try this recipe. You’ll get the best results with the rotisserie method, and the incredible flavor will have everyone asking for seconds.

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