Slow Roasted Bbq Beef Roast

1. Prepare an outdoor rotisserie grill for medium heat.

2. Cut slits on all sides of the roast, and insert garlic slices.

3. In a small bowl, mix paprika, salt, pepper, rosemary, and thyme. Rub the mixture over the roast.

4. Place roast on the prepared rotisserie, and cook 2 to 5 hours, to a minimum internal temperature of 145 degrees F (63 degrees C). Allow to rest about 20 minutes before slicing.

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Nutrient	Quantity
Total fats	11.4521 g
Protein	449.4385 g
Carbohydrates	3.5395 g
Energy	2032.4821 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3916 g
Water	1783.3876 g
Aspartic acid	0.0625 g
Calcium, Ca	2697.0865 mg
Lutein + zeaxanthin	11.402 g
Fiber, total dietary	0.7606 g
Carotene, beta	13.132 g
Niacin	25.0069 mg
Vitamin A, RAE	681.354 g
Arginine	0.0454 g
Riboflavin	3.4119 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0035 g
Fatty acids, total saturated 20:1	0.0001 g
Glutamic acid	0.0814 g
Sodium, Na	1542.8803 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3419 g
Total lipid (fat)	11.4521 g
Manganese, Mn	0.3987 mg
Fructose	0.0053 g
Proline	0.0387 g
Fatty acids, total saturated 16:0	2.0615 g
Fatty acids, total saturated 8:0	0.0024 g
Sucrose	0.0005 g
Choline, total	1474.9886 mg
Sugars, total	0.0747 g
Serine	0.021 g
Fatty acids, total saturated 10:0	0.0009 g
Fatty acids, total saturated 18:0	0.8013 g
Fatty acids, total saturated 20:4 undifferentiated	1.1787 g
Vitamin B-6	2.8021 mg
Selenium, Se	381.7656 g
Ash	27.4039 g
Fatty acids, total saturated 18:1 undifferentiated	1.6723 g
Pantothenic acid	0.0702 mg
Phenylalanine	0.0216 g
Copper, Cu	5.7168 mg
Betaine	0.2047 mg
Thiamin	2.7347 mg
Retinol	680.0015 g
Methionine	0.0069 g
Iron, Fe	32.1052 mg
Carbohydrate, by difference	3.5395 g
Phosphorus, P	4093.1508 mg
Folate, total	340.8526 g
Tocopherol, gamma	0.1509 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.5213 g
Lycopene	0.46 g
Alanine	0.0224 g
Cholesterol	1133.3359 mg
Valine	0.031 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	0.7787 g
Glycine	0.0224 g
Carotene, alpha	0.276 g
Glucose (dextrose)	0.0055 g
Fatty acids, total saturated 14:0	0.0463 g
Zinc, Zn	22.7689 mg
Isoleucine	0.0222 g
Fatty acids, total saturated 12:0	0.0022 g
Fatty acids, total polyunsaturated	3.8939 g
Fatty acids, total saturated 14:1	0.0004 g
Leucine	0.0427 g
Tocotrienol, alpha	0.0195 mg
Vitamin A, IU	2294.4118 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.272 g
Folate, DFE	340.8526 g
Tryptophan	0.0056 g
Vitamin C, total ascorbic acid	2.2303 mg
Phytosterols	2.193 mg
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.0149 g
Fatty acids, total saturated 6:0	0.0003 g
Tyrosine	0.0162 g
Vitamin B-12	22.6667 g
Vitamin K (phylloquinone)	6.1338 g
Fatty acids, total saturated	2.9219 g
Histidine	0.0106 g
Fatty acids, total monounsaturated	2.0146 g
Threonine	0.0155 g
Folate, food	340.8526 g
Cryptoxanthin, beta	0.575 g
Vitamin E (alpha-tocopherol)	11.3621 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.748 g
Magnesium, Mg	459.2466 mg
Lysine	0.0226 g
Potassium, K	5270.3592 mg
Cystine	0.0072 g
Fluoride, F	0.7866 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Garlic	2 cloves	8.94	1.9836	0.03
Rosemary	0.25 teaspoon	0.2292	0.0362	0.0103
Pepper	1 teaspoon	5.773	1.4708	0.075
thyme	0.25 teaspoon	0.202	0.0489	0.0034
rump roast	5 pounds	2017.3379	0	11.3334
spanish paprika	1 teaspoon	2017.3379	0	11.3334