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Ingredients
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1 teaspoon Spanish paprika
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1 teaspoon salt
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1 teaspoon pepper
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¼ teaspoon dried rosemary
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¼ teaspoon dried thyme
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5 pounds boneless rump roast
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2 cloves garlic, sliced
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 (per serving)
| 485 | Calories |
| 33g | Fat |
| 1g | Carbs |
| 45g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 485 | |
| % 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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