Using paper towel, pat the roast dry.
Season the roast on all sides with salt, pepper and Italian seasoning. You want to be quite liberal in your seasoning
Place the roast on one of the short ends. This has your roast standing vertical.
Push the rotisserie rod the center of the roast the best you can. Slide it along the rod so the roast is centered on the rod.
Slide the prong attachments on each side of the rod so they are securely in each end of the roast. Use the screws on the prongs to tighten the prongs onto the rod.
Press the red lever and load the roast into the left side of the vortex. Once secured, secure the right side as well.
Shut the door. Set the vortex to 300F for 45 minutes on ROAST. Check the temperature after 45 minutes.
Press rotate button on the program screen to have the rotisserie rod start to rotate.
After 45 minutes, you want to keep an eye on the temperature of the roast using an instant read thermometer. Cook time will be highly variable depending on size of the roast and doneness preference. 130°F for pink and warm medium-rare140°F for medium150°F for medium well 160°F for well done (very little moisture will be left)
After desired temperature is reached, remove the roast, cover with foil and allow to rest for 10 minutes.
After the rest period, slice the roast against the grain into slices, and serve.