Roast Beef on a Spit

  • Recipe courtesy Hearst Castle Cookbook

Total Time:
10 hr 35 min
20 min
Inactive Prep:
9 hr
1 hr 15 min
10 to 12 servings


  • 2 cups Burgundy wine
  • 2 tablespoons salt
  • 4 teaspoons Worcestershire sauce
  • 3 garlic cloves, chopped
  • 1 teaspoon onion salt
  • 1 teaspoon freshly ground black pepper
  • 7 to 10 pounds beef tri-tip
    • Directions

      Mix all ingredients together in a bowl and pour over the tri-tip. Cover and marinate overnight in the refrigerator.

      Remove the tri-tip from the refrigerator at least 1 hour before grilling. Wipe off all excess marinade from the meat and place on the spit. Grill the tri-tip for about 1 hour, or until the internal temperature reaches 160 degrees F. Let the tri-tip rest at least 10 minutes before slicing. Enjoy!