Ingredients 

•  3kg round roast 
•  ½ cup olive oil 
• ¼ cup lemon juice 
•  1 tablespoon salt 
•  1 tablespoon dried rosemary leaves 
•  1/2 cup of either BBQ sauce or tomato sauce 
•  1 bay leaf crumbled 
•  ½ tablespoon cracked black pepper

Preparation:

• Mix oil, BBQ/tomato sauce, lemon juice, bay leaves, salt, pepper and rosemary.
• Pour approximately ¾ of the mixture over the beef and allow to marinate overnight turning the meat every couple of hours.
• Remove beef from refrigerator 1 hour before roasting.
• Secure roast on a spit, balancing evenly.
• Baste the meat in the leftover mixture every 20 minutes.

Attaching it to the spit:

• You’ll need a skewer, 2 prongs
• Pass the skewer through the beef trying to keep it as balanced on the skewer as you can.
• Insert one prong through either side of the meat and lock it in tight

Cook time:

Many factors will influence your cooking time; however, to be on the safe side, allow around 2 hours. If it’s ready earlier, you can always push the charcoal to the side and raise the beef to the top of the spit roaster to keep it warm but not cooking.

Hot tip:

• Use butchers twine to keep the roast together and reduce stress on your motor