Char-Grilled Roast Beef

5 from 19 votes

Want to master grilled roast beef - with tender juicy slices? This is my favorite method for grilled beef over charocal - with just a hint of smoke and a thick herb and umami crust. Perfect every time!

Prep Time8 30

Cook Time1 30

Resting Time20

Total Time10 20

Course: Main Course

Cuisine: American, barbeque

Servings:

Calories: 263kcal

Equipment

meat thermometer

Ingredients

For the Roast

3 lbs Round Roast
1 tbsp olive oil

For the Rub

6 6 garlic cloves minced
4 sprigs fresh rosemary minced
1 tbsp GirlCarnivore Ooomami or other umami spice blend
1 tbsp White Tux Horseradish Blend or another horseradish spice blend
Salt

Instructions

Prep and Marinate

Combine the minced garlic, minced rosemary, Ooomami, horseradish spice blend and salt in a bowl.
Mash the ingrediants with the tines of a fork until almost a paste.
Pat the beef dry with a paper towel and place on a clean work surface.
Rub the beef all over with the oil.
Coat the beef with the garlic blend on all sides.
Wrap the roast in plastic wrap and place in fridge overnight.

Prep Grill

When ready to grill, allow the beef to sit out for 1 hour.
If you are using a grill-safe thermomteter insert it now.
Using a chimney starter or other desired method, allow charcoal to become ashen before pouring it to one side of the grill to create an eoffset heat source.
Place your diffuser plate, if your grill has one, and grilling grate on the grill and oil grate for smoking.
Add hickory chunks or chips to the grill and allow to smoke.

Grill

Place the roast over the cooler side of the grill and close the lid.
Grill for 1 hour to 1 1/2 hours, or until the beef reaches an internal temperature of 125 degrees F, rotating once 180 degrees, halfway through cooking.

Rest

Remove the roast from the grill and a cover with foil.
Allow to rest for 20 minutes.

Serve

When ready to serve, slice into even portions for as many servings as needed. Do not slice additional portions ahead of time.
Sprinkle with a little salt and serve hot.

Notes

This roast was prepared with Cowboy lump charcoal and Western Wood hickory woodchips in a Primo kamado style grill. However, this method works on all types of grills.

For a gas grill, preheat the grill, and when ready to cook, reduce or turn off the heat completely on one side of the grill. Place the roast on the cooler side to cook. Use a smoker box or foil packet for the woodchips.

For a classic charcoal grill, create a 2-zone fire by arranging the coals in a pile on one side of the grill.

For pellet or other offset heat sources, you already have indirect heat, so be sure to place the beef on the cooler side and add wood chunks or chips as needed.

Store leftovers in the fridge for up to 3 days. Reheating only desired portions as needed.

Nutrition