I don't have a rotisserie oven at the moment. I used to have a propane grill with a rotisserie attachment, and it was awesome. At the moment my wish list has on it the rotisserie attachment for my Weber charcoal grill. I expect that will create some rather fabulous roasts. I've never used a rotisserie toaster oven, but if you have the counter space it would probably cook great roasts. When I've seen them in the store, they seem a bit small, which is why I tend to prefer having a rotisserie attachment for an outdoor grill.
For my birthday several years ago, my parents took me to a dinner package at Old Sturbridge Village, an 1830s living history museum in Massachusetts. A group of us gathered in the kitchen of one of the houses and cooked an 1830s meal using period ingredients and techniques. A full description of the event is a blog post for another day, but we used what at the time was a brand new technology for roasting the chicken, a tin oven (more technically known as a reflector oven - these days one may see solar cookers).
I can't find any pictures of one right now. It was essentially a tin box with one side, in which a chicken was hung suspended. It was placed on the hearth with the open side facing the fire and a pan of vegetables placed underneath, both to cook by the fire and catch the chicken drippings. This little device cooked some of the most delicious chicken I've ever tasted.
Anyway, not especially relevant to the question at hand, but I wanted to share. I guess if I had a point, it's that real roasted (not baked) meat is totally worth the time, effort, and equipment.