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.
Ingredients
- 5- to-7-pound top round aka inside round roast (as even thickness as available)
- 3 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 2 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.
- Combine the pepper, paprika, onion, garlic, rosemary.
- 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.
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Video
Notes
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.
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