How does roasting beef in a rotisserie compare to doing so in a regular oven?
Dry and even heat.  There is still a difference, even with the same cut of meat and using a roasting rack to avoid roasting the cut in its juices: meat on a rotating skewer will be exposed to uniform heat.  If you set the temperature of a home oven to 350°F, the top of the roast will be exposed to that temperature, but the bottom, in line of sight to the heat source, will be much hotter.

Commercial rotisserie ovens also cook the meat by convection and use the heating elements to create the outside crust.  As the meat roasts, it becomes darker and absorbs more of the radiant heat from the roasting coils.  So the outside ends up getting overcooked unless the roasting coils are carefully controlled, which is kind of hard to do.  In a convection oven the temperature is constant around the roast.