Prep time: 15 minutes | Cook time: 1 hour 40 minutes | Serves 6 to 8
5 pounds (2.3 kg) eye round beef roast
2 onions, sliced
3 cups white wine
3 cloves garlic, minced
1 teaspoon chopped fresh rosemary
1 teaspoon celery seeds
1 teaspoon fresh thyme leaves
¾ cup olive oil
1 tablespoon coarse sea salt
1 tablespoon ground black pepper
1 teaspoon dried sage
2 tablespoons unsalted butter

  1. Place beef roast and onions in a large resealable bag.
  2. In a small bowl, combine the wine, garlic, rosemary, celery seeds, thyme leaves,
    oil, salt, pepper, and sage.
  3. Pour the marinade mixture over the beef roast and seal the bag. Refrigerate the
    roast for up to one day.
  4. Remove the beef roast from the marinade. Using the rotisserie spit, push through
    the beef roast and attach the rotisserie forks.
  5. If desired, place aluminum foil onto the drip pan. (It makes for easier clean-up!)
  6. Select the ROAST function and preheat MAXX to 400ºF (205ºC). Press
    ROTATE button and set time to 1 hour 40 minutes.
  7. Once preheated, place the prepared lamb leg with rotisserie spit into the oven.
    Baste the beef roast with marinade for every 30 minutes.
  8. When cooking is complete, remove the lamb leg using the rotisserie handle and,
    using hot pads or gloves, carefully remove the lamb leg from the spit.
  9. Remove the roast to a platter and allow the roast to rest for 10 minutes.
  10. Slice thin and serve.