Grill-roasted beef is a classic beef sirloin roast, cooked to perfection on a charcoal or gas grill. A bit healthier and so much more delicious than oven-roasted beef.
When I think of roast beef, I think of low and slow cooking in a roasting ban filled with veggies and a crisp fall afternoon. I certainly don’t think open flame, charcoal, and a barbecue. Grill-roasted beef? Not something I’d ever tried.
Classic oven-cooked roast beef is hard to top in the down-home comfort food category, but after making grill-roasted beef, I may never go back.
How to Grill a Beef Roast
Grilling a roast can be intimidating. Most people love grilling for thin cuts, like steaks and burgers where some heat and a few fancy spatula flips can make magic happen. But grilling a whole roast can be an idea that many never even take on.
Start with good beef
Now, by ‘good’ I don’t mean go buy the most expensive cut you can afford. Actually, a lot of cuts are affordable, overlooked, and loaded with flavor.
A sirloin tip roast is one of my favorites. It’s a lean cut from the round (which is a great muscle for flavor).
Because it’s a well used muscle, it isn’t as tender as others, so it’s idea for a slower cook. But in my opinion, one of the best for grilling, especially when it’s all said and done and sliced thing for sandwiches, or… just for nibbling.
Grilling roast Beef is easier than you think. And, duh, you can do it outdoors. Double win right?
Most of us think about holiday meals and carolers by the window while the roast is simmering along in the oven. And I am not trying to take that idyllic vision of a holiday roast away from you.
But I’m going to add another version to your mental tally.
A Roast You Can Make at a Cookout.
Seriously. Want to level up your backyard barbecue? Take tailgating to the max? In less than 90 minutes you are ready to serve your guests. Slice it up into thick slabs, or thin for sandwiches dripping with flavor. This grill-roasted beef recipe is what you need the next time you pull out the charcoal.
Stay tuned because later this week I show you a great recipe to use up any leftovers; Roast beef wraps with Dill Slaw.
If you’ve tried my Grill-Roasted Beef recipe or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
- 6 garlic cloves, minced
- 2 tbsp minced fresh rosemary
- 4 tsp kosher salt
- 1 tbsp pepper
- 3 lbs top sirloin roast, trimmed of all visible fat
- 1 (13 x 9 inch) disposable aluminum roasting pan
- Combine the garlic, rosemary, salt and pepper in a bowl.
- Pat the roast dry with paper towels and sprinkle evenly with salt mixture.
- Wrap the roast with plastic wrap and refrigerate for 18 to 24 hours.
- Punch fifteen 1/4-inch holes in the center of the roasting pan, which should be about the size of the roast, and set aside.
For a charcoal grill:
- Open the bottom grill vents completely.
- Light a large chimney starter half filled with charcoal briquettes (50 briquettes; 3 quarts).
- When the coals are hot, spread them in an even layer over one-third of the grill.
- Set the cooking grate in place, cover and open the lid vents halfway. Heat the grill until hot, about 5 minutes.
For a gas grill:
- Turn all burgers to high, cover and heat the grill until got, about 15 minutes.
- Turn the primary burner to medium and turn off the other burners. (Adjust the primary burner as needed to maintain the grill temperature around 325 degrees F.)
Once Your Grill is Ready
- Clean and oil the cooking grate.
- Place the roast on the hotter part of the grill and cook (covered if using gas) until well browned on all sides, about 10 minutes, turning as needed.
- Place the roast in the pan over the holes and transfer the pan to the cooler part of the grill.
- Cover (positioning the lid vents over the meat if using charcoal) and cook until the roast registers 125 degrees F on an instant-read thermometer (for medium-rare), 40 to 60 minutes, rotating the pan halfway through.
- Transfer the roast to a wire rack set over a rimmed baking sheet, tent loosely with foil, and let rest for 20 minutes. Transfer the roast to a carving board and cut across the grain into thin slices.
from America’s Test Kitchen Light & Healthy 2011
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 324Total Fat: 17gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 125mgSodium: 1114mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 40g
Nutrition information provided is an estimate from nutritionix.com. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.