How to Cook Roast Beef in a Baby George Rotisserie

Roast Beef Sub Sandwich

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A rotisserie oven keeps meat turning throughout the cooking process, allowing the meat to baste automatically with its own juices while it cooks. The Baby George Rotisserie oven is part of the George Foreman line of cooking appliances. You can produce a flavorful, moist roast beef in the Baby George with minimal preparation.

Prepare the Oven

Don't operate your rotisserie oven without the drip tray in place. Never cover the drip tray with foil or anything similar, as this can reflect heat and cause the oven to operate at a higher temperature, which may cause damage. Position the open rotisserie wheel on a stand to keep it stable while you place the meat on the skewers. Balance it evenly on the rotisserie forks to ensure that the motor doesn't suffer excessive wear from uneven weight distribution.

Cooking the Meat

Trim all of the excess fat from the roast before you cook it. Coat the meat with a seasoning blend to add flavor. Italian herbs, garlic spice rubs and southwestern seasonings all work well with roast beef. Alternatively, you can inject the meat with a marinade of your choice. Select a low-sodium Asian-style marinade or a low-calorie Italian dressing to add moisture and flavor throughout the roast. Cook the roast for approximately 30 minutes per pound for a rump roast or round roast cut. Test the center of the thickest part of the meat with a meat thermometer to ensure that it reaches an internal temperature of at least 145 degrees F for medium-rare, or 160 degrees F for medium.

Rotisserie Cooking Benefits

Rotisserie cooking helps you produce a healthy, lean meal for your family. A rotisserie oven allows you to cook meats without any added fats or oils. Also, as the rotisserie turns in the oven, it allows all of the fat from the meat to drip away. The fat collects in the drip tray at the bottom, away from the meat.

Beef Safety and Tips

Always test your roast with a meat thermometer to ensure that it has reached a safe temperature for serving. Let the meat rest for 15 minutes before slicing to allow the juices to redistribute through the meat, otherwise the juices will run out and leave you with dry beef. Refrigerate any remaining servings within two hours in a shallow container. Use refrigerated portions within four days. If you heat leftover beef, heat it to a minimum 165 degrees F for safety.