Go Back
+ servings
above shot of char-grilled roast beef sliced on board for presentation

Char-Grilled Roast Beef

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!
Course Main Course
Cuisine American, barbeque
Prep Time 8 hours 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 20 minutes
Total Time 10 hours 20 minutes
Servings 8
Calories 263kcal


  • meat thermometer


For the Roast

  • 3 lbs Round Roast
  • 1 tablespoon olive oil

For the Rub


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.
    roast rubbed in herbs and rolled in plastic wrap to marinate

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.
    roast coated in garlic and herbs with thermometer being inserted
  • 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.


  • Place the roast over the cooler side of the grill and close the lid.
  • Grill for 1 hour to 1 ½ hours, or until the beef reaches an internal temperature of 125 degrees F, rotating once 180 degrees, halfway through cooking.


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


  • 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.


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. 


Serving: 1g | Calories: 263kcal | Carbohydrates: 2g | Protein: 38g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 97mg | Potassium: 602mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 4mg