Grilled Roast Beef. Do you want moist, tender, melt in your mouth, drool worthy roast beef? Then I have the recipe for you!
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 and a Make Ahead Beef Gravy – No Drippings for the most amazing roast beef dinner and seriously addictive sandwiches.
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Ingredients
- 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.
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.
Time to Grill
Place the roast over 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.
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.
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 🙂
Grilled Roast Beef
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.
- 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.
- Please take 5 seconds to rate this recipe below. We would greatly appreciate it!
can’t wait to try this!
YAY! Please let us know when you do.
Have a great day!
Elaine & James
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!
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
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!
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