Cooking a roast on a rotisserie allows the meat to cook slowly and evenly while self-basting in its own juices. However, knowing exactly how long to cook a roast can be tricky since cook times vary based on the size and type of roast. As a general guideline, most roasts take between 15-30 minutes per pound to cook through on a rotisserie.
Factors That Affect Rotisserie Roast Cook Times
There are a few key factors that impact total cook times for roasts on a rotisserie:
Type of Roast
Different cuts of meat have different cook times. Leaner roasts like pork loin or tenderloin take less time than fattier cuts like pork shoulder or beef chuck roast. A good rule of thumb is:
– Lean roasts: 15-18 minutes per lb
– Fattier roasts: 18-25 minutes per lb
Roast Weight
Larger roasts require more overall cooking time than smaller roasts. A 5 lb roast will need 1.5-2.5 hours total, while a 10 lb roast will need 2.5-4 hours. Generally speaking, cooking time increases by about 15-30 minutes per pound as the weight goes up.
Bone-In vs Boneless
Bone-in roasts take longer to cook than boneless roasts since the bone partly shields the meat and slows down cooking. Add about 5 extra minutes per pound for bone-in cuts.
Meat Temperature
Meat at refrigerator temperature will take longer to cook through than meat at room temperature. Letting the roast sit out for 30-60 minutes before cooking will reduce the overall cook time.
Power of the Rotisserie
Home rotisseries often cook more slowly than commercial rotisserie units. It may take up to 30 minutes longer per pound if using a lower powered rotisserie. Consider bumping up the temperature 25-50°F if needed.
Cook Times for Common Rotisserie Roasts
Here are estimated rotisserie cook times for some popular roast options:
| Roast | Minutes per Pound |
|---|---|
| Pork Tenderloin (1-2 lbs) | 15-18 minutes |
| Pork Loin Roast (3-4 lbs) | 18-20 minutes |
| Pork Shoulder/Boston Butt (5-8 lbs) | 20-25 minutes |
| Beef Tenderloin (2-4 lbs) | 15-18 minutes |
| Beef Sirloin Tip Roast (3-5 lbs) | 18-22 minutes |
| Beef Chuck Roast (4-8 lbs) | 22-28 minutes |
| Lamb Leg of Lamb (5-8 lbs) | 18-24 minutes |
| Lamb Shoulder (3-5 lbs) | 20-28 minutes |
These times are based on roasts cooked at a rotisserie temperature of 300-325°F. Use an instant read thermometer to confirm doneness instead of relying solely on cook times.
How to Tell When a Roast is Done on a Rotisserie
While the times above provide a good starting point, the best way to tell when your roast is done is to use a meat thermometer. Insert an instant read thermometer into the thickest part of the roast, avoiding any bones. Ideal final temperatures are:
– Beef, Lamb: 125-135°F for medium rare
– Pork: 140-145°F
– Poultry: 165°F
The roast will continue cooking slightly after removing it from the rotisserie as the interior heat equalizes. Let rest for 10-15 minutes before carving to allow the juices to redistribute. The temperature will climb about 5-10°F during this time.
Here are signs your roast is done without a thermometer:
Visual Cues
– The outer layer looks well browned and crispy
– Fat has rendered and meat looks moist
– Roast shape has rounded and tightened
Time
– Enough time has passed based on size of roast
– Bone pulls out cleanly (if bone-in)
Temperature
– Meat near bone feels hot to the touch
– Meat springs back lightly when pressed
Use a combination of temperature, time, and visual checks to determine doneness. If unsure, keep cooking and continue checking every 15 minutes until the roast is ready.
Tips for Cooking the Perfect Rotisserie Roast
Follow these tips for moist, flavorful roasts using a rotisserie:
– Choose evenly shaped roasts that will cook evenly. Tie roast into a uniform shape if needed.
– Truss and secure any loose flaps of meat to prevent burning.
– Season generously with salt, pepper, herbs at least 24 hours in advance for enhanced flavor.
– Cook at 300-325°F to allow fat to render slowly without burning the exterior.
– Arrange roast so thicker side is facing outwards for more even cooking.
– Use a drip pan under the roast to catch drippings for making gravy or sauce later.
– Let rest 15-30 minutes tented with foil before slicing for juicy results.
Common Mistakes
It’s easy to over or undercook roasts on a rotisserie if you’re not careful. Here are some common mistakes to avoid:
Cooking at Too High a Temperature
High heat can burn the outer layer of the roast before the interior cooks through. Keep temperatures between 300-325°F.
Not Monitoring Temperature
Neglecting to monitor with a meat thermometer can lead to undercooked or overcooked meat.
Improper Roasting Times
Not using the proper cooking times for the size or type of roast will give inaccurate results.
Forgetting to Let Rest
Slicing into the roast immediately causes juices to spill out. Always let rest first.
Inconsistent Shape
An irregular shaped roast will cook unevenly. Truss into a uniform shape before cooking.
Rotating Too Often
Frequent rotating can slow down cooking. Rotate only every 30-60 minutes unless flare-ups occur.
Frequently Asked Questions
Should I cook roasts at a higher temperature to speed up cooking?
No, cooking at too high of a temperature can burn the exterior before the inside is done. It’s better to allow ample cooking time at a moderate 300-325°F.
How long does it take to cook a 10 lb roast?
A 10 lb roast will take approximately 2.5-4 hours total on a rotisserie depending on the cut of meat. Plan for 25-30 minutes per pound.
What if my roast looks done but isn’t up to temperature?
If the roast appears fully cooked but has not yet reached the target temperature, continue cooking and checking the temp every 10-15 minutes until it reaches the proper internal temperature.
Should I truss my roast before cooking?
Yes, trussing helps maintain a uniform thickness so the roast cooks evenly. Use butcher’s twine to secure any loose edges or flaps.
Can I speed up cook time by using a higher rotisserie temperature?
It’s best not to exceed 325°F. Higher heat risks burning the outside while leaving the inside underdone. Just allow the proper time for the roast size and cut.
Conclusion
Cooking roast on a rotisserie grill or oven allows the meat to cook low and slow while self-basting in its own juices. While approximate roasting times are 15-30 minutes per pound, always rely on a meat thermometer to determine doneness instead of cook time alone. Letting the roast rest before slicing is also key for optimally juicy results. With the proper technique, the rotisserie method will reward you with tender, flavorful roasts.