Grilled Roast Beef
Top Round (Inside Round) roast grilled first over direct heat then finished over indirect heat. The hot, direct grilling browns the surface, creating great flavor. Then finishing the cooking over indirect heat brings the internal temperature up gradually, keeping the meat tender and juicy. A grilled roast beef is a delicious Sunday dinner, and the leftovers make a incredible sandwiches!
- 1 4-6 lb top round (inside round) roast
- 3 teaspoon kosher salt, divided
- 2 tablespoons olive oil
- 1 ½ teaspoons freshly ground black pepper
- 1 ½ teaspoons paprika
- 1 ½ teaspoons dried thyme
- 1 teaspoon onion powder
- 4 cloves of garlic finely minced
24 hours before you plan to cook the roast, rub 2 teaspoons of salt evenly over the meat. Wrap tightly with plastic wrap and refrigerate.
60 minutes before grilling, remove the roast from the refrigerator to allow it to come to room temperature
Preheat the grill to 450°F to 500°F.
Pat the roast dry with paper towels to remove excess moisture from the meat.
Rub the roast all over with 2 tablespoon of olive oil.
In a small bowl mix the remaining 1 teaspoon of kosher salt, pepper, paprika, thyme, onion powder and garlic. Evenly rub the garlic herb mixture on all sides the roast
Place the roast on the hot grill and sear all sides until browned, about 2 to 3 minutes per side.
Turn off a section of the grill and move the roast to continue cooking over indirect heat at approximately 300°F. Cook for approximately 1 ¼ to 1 ½ hours until the roast an internal temperature of 120°F – 123°F (it will continue to cook while resting).
Remove the roast from the grill to a carving board (with juice grove/well) and allow to rest for 15- 20 minutes. Carve the meat across the grain into thin slices to optimize tenderness.
I serve this grilled roast beef with piping hot gravy which will take a little of the pink out, for those who don’t like to see too much pink.
If you love to grill, check out my other grilled recipes here.