Rotisserie Beef And Big Red Sauce
|Condensed tomato soup||21 1⁄2 Ounce (Two 10 3/4 Ounces Each Cans)|
|Wine vinegar||2 Tablespoon|
|Garlic clove||1 Medium, minced|
|Thyme leaf||1⁄4 Teaspoon, crushed|
|Beef rotisserie roast||4 Pound (Top Quality)|
In saucepan, combine all ingredients except roast.
Cover; cook over low heat 10 minutes.
Stir now and then.
Mount and balance beef on spit.
Insert meat thermometer into beef.
Roast 1 1/2 hours or until 130° F. (rare) on meat thermometer following oven manufacturer's directions.
Brush often with sauce the last 30 minutes.
Heat remaining sauce.