Here’s a flavorful and easy method for making Grilled Roast Beef — tender, juicy, and packed with smoky, charred flavor from the grill. This is a great centerpiece for any summer meal, Sunday dinner, or even sandwiches during the week.
🥩 Grilled Roast Beef Recipe
Best Cuts for Grilling:
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Top sirloin roast
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Eye of round
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Tri-tip roast
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Chuck roast (if marinated or cooked low & slow)
🔥 Ingredients:
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3–4 lb beef roast (top sirloin or eye of round are ideal)
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2 tbsp olive oil
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1 tbsp kosher salt
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2 tsp black pepper
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2 tsp garlic powder
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2 tsp onion powder
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1 tsp smoked paprika (optional)
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Fresh herbs (rosemary or thyme, optional)
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Optional: 1 tbsp Worcestershire sauce or balsamic vinegar for extra depth
🔪 Instructions:
1. Prep the Meat:
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Pat the roast dry with paper towels.
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Rub with olive oil.
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Mix all seasonings together and rub generously all over the beef.
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Let the roast sit at room temp for 30–45 minutes before grilling.
2. Preheat the Grill:
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Set up a 2-zone grill: one side with direct high heat, the other with indirect heat (medium-low).
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Aim for around 250–300°F (120–150°C) on the indirect side.
3. Sear the Roast:
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Place the roast on direct heat and sear for about 2–3 minutes per side to form a nice crust.
4. Move to Indirect Heat & Grill:
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Move roast to the indirect side, cover the grill, and cook until the internal temperature reaches:
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125°F (52°C) for rare
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135°F (57°C) for medium-rare
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145°F (63°C) for medium
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This typically takes 60–90 minutes, depending on roast size and grill heat.
5. Rest the Meat:
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Remove from grill, tent loosely with foil, and rest for 15–20 minutes to let juices redistribute.
6. Slice and Serve:
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Slice thinly against the grain.
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Serve with grilled vegetables, horseradish cream, or roasted potatoes.
📝 Tips:
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Use a meat thermometer for best results — don’t guess doneness!
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Marinate tougher cuts (like chuck) overnight to tenderize.
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Leftovers make great sandwiches or wraps.