Ingredients

• 1 teaspoon Spanish paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 0.25 teaspoons dried rosemary
• 0.25 teaspoons dried thyme
• 5 pounds boneless rump roast
• 2 cloves garlic , sliced

Instructions

1. 1 Prepare an outdoor rotisserie grill for medium heat.
2. 2 Mix paprika, salt, pepper, rosemary, and thyme together in a small bowl.
3. 3 Cut slits on all sides of roast; insert garlic into slits. Rub spice mixture all over meat.
4. 4 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 per serving