Recipe Details
Ingredients
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1teaspoonSpanish paprika
-
1teaspoonsalt
-
1teaspoonpepper
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¼teaspoondried rosemary
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¼teaspoondried thyme
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5poundsboneless rump roast
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2clovesgarlic, sliced
Cooking Directions
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Prepare an outdoor rotisserie grill for medium heat.
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Mix paprika, salt, pepper, rosemary, and thyme together in a small bowl.
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Cut slits on all sides of roast; insert garlic into slits. Rub spice mixture all over meat.
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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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories485 | |
| % 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.
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