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    Home » Beef & Veal

    Grilled Roast Beef

    Published: Nov 11, 2019 · Modified: Feb 17, 2025 by Zimmy · This post may contain Amazon and other affiliate links · 12 Comments

    Jump to Recipe Jump to Video Print Recipe

    Grilled Roast Beef. Do you want moist, tender, melt in your mouth, drool worthy roast beef? Then I have the recipe for you! 

    A large medium rare roast beef on a cutting board. Half of the roast is sliced into thin pieces. Served with gravy, potatoes, horseradish sauce and broccolini.

    Using the economical “top round” roast (the moist common choice for deli roast beef) and simply seasoned with olive oil, salt, coarsely ground black pepper, paprika, granulated onion, minced garlic and fresh chopped rosemary. Then grilled to a beautiful, blushing medium-rare.

    The key to this rave-worthy roast is indirect grilling. Where you will masterfully create a roast that magically retains all its moisture, while achieving that perfect, delectable crust on the outside with the quickest of sears. 

    Indirect grilling is a must when cooking meats like this roast beef. It allows for more even cooking without the direct heat drying out the surface of the meat, while still infusing it with that distinct grilled flavour. Plus, by using indirect heat, you have more control over the cooking process, ensuring the roast reaches the desired internal temperature for perfect doneness. 

    This incredibly delicious recipe is a relatively quick version of the process. But if you are more planned and thoughtful than I am, the roast only gets better cooked at a slightly lower temperature for a longer time. Not necessary, but when you have the time in the new year, give it a try. 

    I recommend serving it with a Quick Horseradish Cream Sauce, a Make Ahead Beef Gravy – No Drippings, my go-to Bomba Potatoes and some grilled vegetables for the most amazing roast beef dinner and seriously addictive sandwiches.

    Jump to:
    • Ingredients
    • Instructions
    • Chef’s Thought
    • Watch how this Grilled Roast Beef was made here.
    • Equipment
    • Leave a Comment
    • 📖 Recipe

    Ingredients

    Roast beef and rub spices for grilling.
    • Top round (aka inside round) roast
    • Kosher salt
    • Olive oil
    • Black pepper
    • Paprika
    • Granulated onion
    • Garlic
    • Fresh rosemary
    • Onion slices

    See recipe card for quantities.

    Instructions

    The Day Before

    24 hours before you plan to cook the roast, rub 4 teaspoons of salt evenly over the meat. Wrap tightly with plastic wrap and refrigerate.

    Salt, wrap and refrigerate the beef for 24 hours.

    Prepare the Roast & Grill

    60 minutes before grilling, remove the roast from the refrigerator to allow it to come to room temperature

    Preheat Grill to 300°F leaving a section for indirect cooking.

    In a small bowl, combine the pepper, paprika, onion, garlic, rosemary and two teaspoons of salt. Mix to combine.

    Pat dry the roast with paper towels, then lightly coat the meat with olive oil. Apply the seasoning to coat all sides of the meat and set on a sheet pan on top of thick slices of onion.

    Slice a bed of onions on a tray for grilling.
    Season the beef and place on a bed of onions on a sheet pan.

    Time to Grill

    Place the roast over the indirect zone on the grill.

    Place the roast on the indirect side of the grill.

    Roast the meat until it reaches an internal temperature of 115°F (for medium rare). Depending on the weight, shape, thickness of the roast, the actual grill temperature and how often the grill lid is opened, this could take between 1.5 hours to 2.5 hours.

    *** For best results use a wireless (or wired with a display on the exterior of the grill) thermometer that is inserted to the centre/middle and remains in the roast. It is important to go by the internal roast temperature, not the time.

    ** If the roast is cooking too quickly, lower the heat and if not quickly enough raise the heat a little at a time.

    Beef is ready to get seared on the grill.

    Sear the Roast

    Remove the sheet pan from the grill and increase the burners to high (if using an infrared burner, set to medium) for the searing of the meat.

    Once preheated, sear the meat on all 4 sides for 2 to 3 minutes per side (1 to 2 if using an infrared sear burner) until a nice crust forms and the roast reaches an internal temperature of around 122°F.

    Beef is placed on the sear zone of the grill.

    Rest the Roast

    Remove from the grill and tent with foil. Let the roast rest for 15-20 minutes. The roast internal temperature will rise to about 130°F to 133°F.

    Slice and Serve

    Slice in thin cuts against the grain and serve.

    Slice in thin cuts against the grain and serve.
    Slices of medium rare roast beef.

    For those who enjoy their beef a little more done, slice the outer pieces for them or add a little gravy to a skillet and heat the sliced pieces for 2 to 3 minutes.

    I recommend serving it with a Quick Horseradish Cream Sauce and a Make Ahead Beef Gravy – No Drippings for the most amazing roast beef dinner and seriously addictive sandwiches.

    • A horseradish cream sauce for roast beef with chives.
      Quick Horseradish Cream Sauce
    • A bowl of Make Ahead Beef Gravy with no Drippings.
      Make Ahead Beef Gravy – No Drippings
    • Bomba Potatoes in a skillet.
      Bomba Potatoes

    Chef’s Thought

    This recipe and beef roast are delicious served at room temperature with hot gravy, so I aim to have it done a little earlier than I need rather than rushing it at the end.

    Watch how this Grilled Roast Beef was made here.

    Equipment

    This Grilled Roast Beef was cooked on my Hestan 36″ gas grill in Pacific Fog on the Hestan Culinary OvenBond Tri-ply Quarter Sheet Pan. Proud Hestan Ambassador. Opinions in the post are my own.

    Leave a Comment

    If you get the chance to try this Grilled Roast Beef recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂

    📖 Recipe

    A large medium rare roast beef on a cutting board. Half of the roast is sliced into thin pieces. Served with gravy, potatoes, horseradish sauce and broccolini.

    Grilled Roast Beef

    Succulent top round roast seasoned with a blend of herbs and spices. Grilled to medium-rare and served with a Horseradish Cream Sauce and a Make Ahead Beef Gravy – No Drippings.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Inactive time 1 day d 1 hour hr 20 minutes mins
    Total Time 1 day d 2 hours hrs 40 minutes mins
    Course Dinner, Entree, Main Course
    Cuisine North American
    Servings 8 -12 People

    Ingredients
      

    • 5- to-7-pound top round aka inside round roast (as even thickness as available)
    • 6 teaspoons Kosher salt divided
    • 2 tablespoons olive oil
    • 1 tablespoons freshly ground black pepper
    • 2 teaspoons paprika
    • 1 teaspoon granulated onion
    • 4 cloves garlic minced
    • 1 tablespoon chopped fresh rosemary
    • Onion slices to sit the roast on quantity varies based on size of roast & size of onions

    Instructions
     

    The Day Before

    • 24 hours before you plan to cook the roast, rub 4 teaspoons of salt evenly over the meat. Wrap tightly with plastic wrap and refrigerate.

    Prepare the Roast & Grill

    • 60 minutes before grilling, remove the roast from the refrigerator to allow it to come to room temperature
    • Preheat Grill to 300°F leaving a section for indirect cooking.
    • In a small bowl, combine the pepper, paprika, onion, garlic, rosemary and 2 teaspoons of salt. Mix to combine.
    • Pat dry the roast with paper towels, then lightly coat the meat with olive oil. Apply the seasoning to coat all sides of the meat and set on a sheet pan on top of thick slices of onion.

    Time to Grill

    • Place the roast on the indirect zone on the grill.
    • Roast the meat until it reaches an internal temperature of 115°F (for medium rare). Depending on the weight, shape, thickness of the roast, the actual grill temperature and how often the grill lid is opened, this could take between 1.5 hours to 2.5 hours.
    • For best results use a wireless (or wired with a display on the exterior of the grill) thermometer that is inserted to the centre/middle and remains in the roast. It is important to go by the internal roast temperature, not the time.
    • If the roast is cooking too quickly, lower the heat and if not quickly enough raise the heat a little at a time.

    Sear the Roast

    • Remove the sheet pan from the grill and increase the burners to high (if using an infrared burner, set to medium) for the searing of the meat.
    • Once preheated, sear the meat on all 4 sides for 2 to 3 minutes per side (1 to 2 if using an infrared sear burner) until a nice crust forms and the roast reaches an internal temperature of around 122°F.

    Rest the Roast

    • Remove from the grill and tent with foil. Let the roast rest for 15-20 minutes. The roast internal temperature will rise to about 130°F to 133°F.

    Slice and Serve

    • Slice in thin cuts against the grain and serve.
    • For those who enjoy their beef a little more done, slice the outer pieces for them or add a little gravy to a skillet and heat the sliced pieces for 2 to 3 minutes.
    • We recommend serving it with a Quick Horseradish Cream Sauce and a Make Ahead Beef Gravy – No Drippings for the most amazing roast beef dinner and seriously addictive sandwiches.

    Love this Recipe?

    • We’d really appreciate your feedback! Please take a moment to rate and review it below. Your thoughts help others and inspire us to keep creating delicious recipes. Thank you! –  James & Elaine 

    Video

    Notes

    Chef’s thought: This recipe and beef roast are delicious served at room temperature with hot gravy, so we aim to have it done a little earlier than  need rather than rushing it at the end.
    Keyword grilled roast beef, grilled top round roast, inside round roast bbq, round roast recipe, top round roast on grill
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Shanley

      December 12, 2023 at 11:26 pm

      5 stars
      can’t wait to try this!

      Reply
      • Zimmy

        December 13, 2023 at 6:29 am

        YAY! Please let us know when you do.
        Have a great day!
        Elaine & James

        Reply
        • Shanley

          December 14, 2023 at 8:01 pm

          5 stars
          I tried this and it was so perfect!! The potatoes, gravy, and creamy horseradish sauce were amazing as well. Can’t wait to try it again!

          Reply
          • Zimmy

            December 15, 2023 at 8:23 am

            Hi Shanley,
            We are so thrilled to hear you enjoyed this meal!
            Thank you for stopping by to let us know 🙂
            Have an incredible day!
            Elaine & James

            Reply
    2. Dina and Bruce

      August 30, 2024 at 6:55 pm

      5 stars
      We are already planning our holiday menu, and this is going to be on it. Your step by step guide makes this so easy to plan out!

      Reply
      • Zimmy

        August 31, 2024 at 8:09 am

        Hello Dina and Bruce,
        Thank you so much, it means the world to us that this roast will be on your holiday menu!
        We are also thrilled to hear our instructions are easy to follow.
        Have a wonderful weekend!
        Elaine & James

        Reply
    3. Amina

      December 08, 2024 at 5:11 am

      Hello, how do you make the potato’s?

      Reply
      • Zimmy

        December 08, 2024 at 10:25 am

        Hello Amina,
        These are my go-to Bomba Potatoes! I just put up a recipe for you and I want to thank you, because I can’t believe we still haven’t shared it with everyone! We hope you enjoy them! I’ve added a recipe link here in the Grilled Roast Beef recipe or you can click directly on this link
        Have a great day!
        Elaine & James

        Reply
    4. Paul Krupa

      December 10, 2024 at 2:58 pm

      5 stars
      We will be trying this over the holidays on our gas weber. We love cooking, grilling and smoking. might even try this recipe on the charcoal smoker/grill. We’ll use fresh grated horseradish…a thing in Buffalo NY for roast beef. Can’t wait..

      Reply
      • Zimmy

        December 10, 2024 at 5:48 pm

        Hey Paul,
        Love freshly grated horseradish
that’s going to be worth all the tears! The charcoal smoker/grill option will add incredible depth of flavour!
        Let us know how it turns out!
        Elaine & James

        Reply
    5. Elizabeth

      February 01, 2025 at 5:23 pm

      5 stars
      Made this for Christmas dinner this year. It was absolutely delicious, and we will make it again!

      Reply
      • Zimmy

        February 02, 2025 at 7:45 am

        Hello Elizabeth,
        That’s fantastic to hear!🙏 We are so glad it was a hit for your Christmas dinner.❀Thanks for trying the recipe—can’t wait for you to make it again!
        Hope you are having a lovely weekend!
        Elaine & James

        Reply

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    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

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