Ingredients
- pounds boneless rump roast
- cloves garlic, sliced
- teaspoon Spanish paprika
- teaspoon salt
- teaspoon pepper
- /4 teaspoon dried rosemary
- /4 teaspoon dried thyme
Instructions
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Step 1
I start by cutting small slits all over the roast, then tuck the sliced garlic into each little pocket. This infuses every bite with mellow garlicky goodness. Next, in a small bowl, I mix the paprika, salt, pepper, rosemary, and thyme. The Spanish paprika adds a subtle smoky depth, while the herbs bring an earthy warmth. I massage the spice blend generously over the entire surface of the meat, making sure it's evenly coated. Then it's time to set up the rotisserie grill. I thread the roast onto the spit, securing it tightly, and preheat the grill to medium heat. The roast rotates slowly, self-basting as it cooks, which keeps it wonderfully moist. I let it spin for about 3 to 4 hours, though it can take up to 5, until the internal temperature reaches 145°F for medium-rare or higher if you prefer it more done. Once it hits the right temp, I transfer the roast to a cutting board and tent it loosely with foil. This resting period is crucial—about 20 minutes—so the juices redistribute. Slice against the grain and serve. The result is incredibly tender, aromatic, and perfectly suited for a keto dinner.