1 4-6 lb top round (inside round) roast
3 teaspoon kosher salt, divided
2 tablespoons olive oil
1 ½ teaspoons freshly ground black pepper
1 ½ teaspoons paprika
1 ½ teaspoons dried thyme
1 teaspoon onion powder
4 cloves of garlic finely minced
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.
60 minutes before grilling, remove the roast from the refrigerator to allow it to come to room temperature
Preheat the grill.
Pat the roast dry with paper towels to remove excess moisture from the meat.
Rub the roast all over with 2 tablespoon of olive oil.
In a small bowl mix the remaining 1 teaspoon of kosher salt, pepper, paprika, thyme, onion powder and garlic. Evenly rub the garlic herb mixture on all sides the roast
Place the roast on the hot grill grate and sear all sides until browned, about 2 to 3 minutes per side. Then move the roast to continue cooking on the cooktop. Cook the roast until it has an internal temperature of 120°F – 123°F (it will continue to cook while resting). The hot, direct grilling browns the surface, creating great flavor. Then finishing the cooking over indirect heat brings the internal temperature up gradually, keeping the meat tender and juicy.
Alternatively, you can reverse sear your roast. Using this method, grill the roast on the Arteflame cooktop until it has an internal temperature of around 100°F. Then place it directly on the center grill grate to sear the outside of the roast. This will create lots of flavor and makes it easier to get the internal temperature perfect and get the perfect sear. Once seared, you can always put it back on the cooktop if the temperature isn't perfect yet.
Remove the roast from the grill to a carving board (with juice grove/well) and allow to rest for 15- 20 minutes. Carve the meat across the grain into thin slices to optimize tenderness.
I serve the roast with piping hot gravy which will take a little of the pink out, for those who don’t like to see too much pink.