Beef Roast on Your Grill
I am a beef fan to begin with and here is a beef roast recipe that is easy to make, requires little attention and tastes oh so good.
As you may have figured out by now I am a real fan of using my grill for slow cooking my food. This is a grilled beef roast recipe that I came up with one weekend just messing around. You see I am a real fan of beef and I just love grilled roast beef.
The rub for this grilled beef recipe is proportioned for about a 6 pound roast instead of the 3lb that I used, but remember, I always make extra rub and I always make it ahead of time.
A very tasty beef roast, done, cut and ready to serve
Grilling roast beef in this fashion is a great way to go when you have company as well. Once prepped, this is a very low maintenance meal when entertaining guests. It is easy to spend most of your time with your guests while your food cooks up.
You can use either a gas grill or charcoal grill for this grilled beef roast recipe. Just remember we will be cooking this meal slowly using only indirect heat.
|2-TSP fresh ground pepper||1-TBL coarse kosher salt|
|2-TSP onion powder||1 TSP celery salt|
|4 cloves of fresh garlic||1/2 TSP fresh ground oregano|
I would suggest making the rub part of this recipe way ahead of time so the flavors from all the different spices have time to blend together. It really does make a difference.
Take out only the rub you will need to use for this meal and put the rest away. The proportions I show here are good for about a six pound roast. Also I always make enough in advance to make four to five meals.
Like I said before, over time, making your rub in advance gives the flavors from the different spices time to blend together quite nicely. Also if you seal the rub properly in an airtight container the spices will hold their flavor for months.
Next I would take your four cloves of garlic and quarter them. Then get 1/2 to 1 tsp of oregano and crush the leaves. I would use 1/2 tsp for a 3lb beef roast, but you can certainly use more. It really is driven by your personal tastes.
After you have done all of this take your roast out of the package, rinse it off with warm water and pat it dry.
I like to treat my meat well before I intend to cook it. I would normally do this in the morning for an evening meal. Once you are done with the prep just cover your meat and put it back in your refrigerator for later.
Put your spices and garlic slices in the slit
Make slits in your beef roast about 1 1/2" to 2" long. Make them about 2" deep and about 3" apart from each other. I would make these slits all around the roast. Top, bottom and sides.
Insert at least a quarter clove of garlic into the slit. More if you like, then mix your crushed oregano with your rub and put that into each hole as well. Depending on the space you have, you would use at least a teaspoon worth, maybe a bit more.
Fill all the slits and then put your meat in a disposable aluminum pan. Cover it up and put it in the refrigerator until you are ready for it
Before cooking your meat I recommend taking it out of your refrigerator and bringing it to room temperature.
Cooking your meat is the easy part
Remember you will be using indirect heat when cooking your grilled beef. If you are using a gas grill and have multiple burners you can really have choices on how fast or slow you cook your meal. You could use one or two burners and set your heat to low or medium. Don't forget that air temperature will have an impact on cooking times as well. Actually I could have used only one burner and cooked this meal much slower if I had the extra time.
If you do have the time, the slower you cook your roast beef, the better it will be.
For this particular meal the outside air temperature was 30° F. I cooked this meal using low to medium heat with two of my three burners going. It took about 1 hour for a three pound roast to cook up. I wanted to eat my meat at between medium rare and medium so I brought it back in the house once it hit 140° F.
You can use the temperature chart in our grilling recipes section to help you get it right.
Cover it lightly with aluminum foil and let it sit on the cutting board for 10 to 15 minutes while you pull the rest of your meal together. By waiting, your beef roast will continue to cook up and the natural juices will flow back towards the center of the roast keeping your meat moist.
I like my meat to finish up at between medium rare and medium for two reasons. One I like it that way, but also so it is not so well done that when I warm it up the next day it isn't way over cooked.
Have a favorite beef roast recipe from your grill that you want to share? We would love to see what your favorite grilling recipe tastes like.
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