Grilled Roast Beef Recipe on The Arteflame

Introduction

Enjoy this grilled roast beef recipe from James Synowski, @zimmysnook

Ingredients

• 1 4-6 lb top round (inside round) roast
• 3 teaspoons 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

Instructions

1. 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.
2. 60 minutes before grilling, remove the roast beef from the refrigerator to allow it to come to room temperature.
3. Preheat the grill.
4. Pat the roast dry with paper towels to remove excess moisture from the meat.
5. Rub the roast all over with 2 tablespoons of olive oil.
6. 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 of the roast.
7. Place the roast beef on the hot grill grate and sear all sides until browned, about 2 to 3 minutes per side. 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).
8. 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.
9. Remove the roast from the grill to a carving board (with juice groove/well) and allow it to rest for 15-20 minutes. Carve the meat across the grain into thin slices to optimize tenderness.
10. Serve the roast with piping hot gravy, which will take a little of the pink out for those who don’t like too much pink.

Tips

• Letting the meat rest before slicing ensures the juices are retained, keeping the roast tender.
• Using a meat thermometer helps you achieve the perfect doneness.
• Slice against the grain for maximum tenderness.

Variations

• For a spicier version, add ½ teaspoon of cayenne pepper to the seasoning mix.
• Try substituting rosemary for thyme for a slightly different herbaceous flavor.
• Use smoked paprika instead of regular paprika for an added smoky depth.

Best Pairings

• Pair with creamy mashed potatoes and roasted vegetables.
• Serve with a bold red wine like Cabernet Sauvignon.
• Complement with a fresh green salad for a balanced meal.

Conclusion

This grilled roast beef recipe delivers a delicious, flavorful meal perfect for gatherings. Whether you sear first or reverse-sear, this method ensures a juicy and tender roast. Serve with your favorite sides and enjoy!