Rotisserie Roast Beef

Ingredients:

• 3 to 4 pound Roast (French Roast or Round Round)
• 6 cloves of garlic, minced
• 1 cup of white wine
• ½ cup of extra virgin olive oil
• 1 tbsp of sea salt
• 1 tbsp of freshly ground black pepper
• 1 tbsp of freshly chopped rosemary
• 1 tbsp of freshly chopped sage
• 1 tbsp of freshly chopped thyme
• 6 slices of bacon or pancetta, enough to fully cover the roast

Directions:

1. Prepare the marinade. In a bowl, mix together the garlic, white wine, olive oil, salt, pepper and herbs. 
2. Place the roast in a resealable bag and cover with the marinade. Seal the bag and place it in the refrigerator for 24 hours. 
3. Preheat the barbecue grill on high for 15 minutes. Remove the roast from the marinade and wrap in bacon, tying with food grade string if available. 
4. Place roast on rotisserie spit and place aluminum tray below to catch the drippings. Cook roast on high for 15 minutes.
5. Reduce heat to low, or if using a charcoal grill, move coals away from the roast. 
6. Cook for 90 minutes or until internal temperature reaches 135 degrees F for medium rare. Use the remaining marinade to baste the roast every 20 minutes. 
7. Remove from heat and allow the roast to rest for 10 minutes before slicing.