Entree: France – Boeuf à la broche (Spit‑roasted beef with garlic, mustard and herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Ingredients

- 1 boneless top round roast, raw, approx. 3.5 lb (1.6 kg) usable weight
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) Dijon mustard
- 5 cloves garlic, crushed
- 1 tbsp (15 g) kosher salt
- 1 tsp (2 g) black pepper, coarsely ground
- 1/4 tsp (0.5 g) cayenne pepper
- 1 tbsp (3 g) fresh rosemary, minced
- 1 tbsp (3 g) fresh thyme leaves, minced
- 2 tbsp (8 g) fresh parsley, chopped
- 2 tbsp (30 g) unsalted butter, melted (for periodic basting)
- 1 cup (240 ml) beef stock (for drip pan)
- 1 lb (450 g) baby potatoes, halved
- 8 oz (225 g) carrots, cut into 1‑inch pieces
- 8 oz (225 g) pearl onions, peeled
- 1 tbsp (15 ml) olive oil (for vegetables)
- salt, to taste
- black pepper, to taste

Instructions

1. Pat the top round dry with paper towels and trim any large fat cap to an even thickness; tie the roast at 1½‑inch intervals with kitchen twine to ensure even rotation.
2. In a small bowl combine 2 tbsp (30 ml) olive oil, Dijon mustard, crushed garlic, kosher salt, coarsely ground black pepper, cayenne, minced rosemary, thyme and parsley to form a paste.
3. Rub the mustard‑herb paste all over the roast, pressing it into the surface. Let the roast sit at room temperature 30–45 minutes while you prepare the rotisserie and vegetables.
4. Toss the halved baby potatoes, carrots and pearl onions with 1 tbsp (15 ml) olive oil, salt and black pepper to taste and spread them in a shallow, heatproof drip pan sized to sit beneath the rotisserie spit. Pour 1 cup (240 ml) beef stock into the pan around (not over) the vegetables to keep them moist and catch drippings.
5. Secure the roast on the rotisserie spit, centering and balancing it, then mount the drip pan on the grill or directly under the spit in the rotisserie oven. Preheat the grill/rotisserie to maintain a steady dome temperature of about 325°F (163°C).
6. Start the rotisserie and roast with the lid closed. Every 20–25 minutes, baste the roast lightly with melted butter using a long‑handled brush to build a glossy herb crust. Maintain rotation and temperature for about 1–1½ hours, checking doneness with an instant‑read thermometer in the thickest part of the roast.
7. Remove the roast when the internal temperature is 130–135°F (54–57°C) for medium‑rare to medium; carryover will raise the temperature slightly during resting. Continue roasting the vegetables if they need more color—they should be tender and lightly caramelized and will absorb some beef juices.
8. Transfer the roast to a cutting board, tent loosely with foil and rest 10–15 minutes. Remove the twine, slice thinly across the grain, and serve with the pan‑roasted vegetables and pan juices spooned over.