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Gather the ingredients.
Place beef roast and onions in a large resealable bag.
In a small bowl, combine wine, oil, garlic, salt, pepper, rosemary, celery seeds, thyme leaves, and sage to make a marinade.
Pour marinade mixture over top of beef roast and seal bag. Refrigerate roast for several hours or up to one day.
Preheat grill to high heat. Remove roast from bag, retaining marinade.
Place roast on rotisserie spit, making sure to get it as balanced as you can. Secure it tightly and place on grill. Put an aluminum pan underneath rotisserie to catch any drippings.
After 15 minutes, reduce heat, or if using a charcoal grill, move coals away from underneath roast. Continue cooking meat.
Meanwhile, pour 2 cups of the marinade into a saucepan. Bring it to a boil, reduce heat to medium, and simmer for 3 to 4 minutes, stirring often. Remove from heat and add butter.
Baste roast with mixture every 30 minutes during cooking time. Continue cooking until done, about 1 hour 30 minutes. Use a meat thermometer to ensure roast is done to your liking—130 to 135 F is medium-rare, and recommended for a beef roast.
Remove roast to a platter and allow roast to rest for 10 minutes.
Slice thin against the grain and serve.