Grilled Roast Beef on the Arteflame Grill

Roast Beef is a classic dish often enjoyed for special occasions or Sunday dinners. In this grilled version, the beef is seared on the Arteflame grill to develop a flavorful crust, while retaining a tender and juicy interior. The open flame and high heat give the roast a delicious smoky flavor that pairs perfectly with roasted vegetables and gravy.

Ingredients

• 1 (3-4 lb) beef roast (ribeye, sirloin, or top round)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

For the Gravy (optional):

• 1 cup beef stock
• 2 tbsp flour
• 2 tbsp butter
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste

For Serving:

• Roasted vegetables (such as potatoes, carrots, and onions)

Instructions

Step 1: Fire up the Arteflame Grill

Light your Arteflame grill using vegetable oil-soaked napkins and firewood. Let the grill heat for about 20 minutes. The center grate will be used to sear the beef, while the outer flat top will be used to roast the vegetables and make the gravy.

Step 2: Prepare the Beef

Rub the beef roast with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Let it sit at room temperature for 15-20 minutes before grilling.

Step 3: Sear the Beef

Place the beef roast on the hot center grate of the Arteflame and sear each side for about 3-4 minutes, developing a crust. Move the roast to the outer flat top, cover loosely with foil, and cook for 45-60 minutes, depending on the size and desired doneness. Use a meat thermometer to check the internal temperature:

• Rare: 125°F (52°C)
• Medium-rare: 135°F (57°C)
• Medium: 145°F (63°C)
• Well-done: 160°F (71°C)

Step 4: Roast the Vegetables

While the beef is cooking, toss your choice of vegetables (potatoes, carrots, onions) with olive oil, salt, and pepper. Spread them out on the outer flat top of the grill, roasting for about 30-40 minutes, turning occasionally until they are golden and tender.

Step 5: Make the Gravy (Optional)

In a small saucepan or grill-safe pan, melt the butter and whisk in the flour to make a roux. Gradually add the beef stock, whisking to combine. Add Worcestershire sauce, salt, and pepper. Simmer for 5-7 minutes until the gravy thickens.

Step 6: Rest the Beef

Once the beef has reached your desired doneness, remove it from the grill and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, keeping the meat tender and juicy.

Step 7: Serve

Slice the roast beef thinly and serve with roasted vegetables and gravy on the side.

Grilling Tips

• Use a meat thermometer: This ensures your roast reaches the perfect internal temperature without overcooking.
• Rest the beef: Always allow the roast to rest after grilling to maintain juiciness and flavor.

Conclusion

This Grilled Roast Beef is a smoky, flavorful take on the classic dish, with a crispy crust and tender, juicy interior. Paired with roasted vegetables and rich gravy, it’s the perfect meal for a special occasion or family gathering.

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5 Variations of Roast Beef

1. Garlic and Herb Roast Beef: Add more garlic, rosemary, and thyme for an extra aromatic flavor.
2. Mustard-Crusted Roast Beef: Rub the roast with a mixture of Dijon mustard and herbs for a tangy, flavorful crust.
3. Spicy Roast Beef: Add chili flakes and smoked paprika for a spicy twist.
4. Beef and Red Wine Roast: Marinate the roast in red wine and herbs overnight for extra depth of flavor.
5. Roast Beef Sandwiches: Slice leftover roast beef thinly for sandwiches with horseradish sauce and crusty bread.

Best Pairings

• Yorkshire puddings: A classic British side to soak up the gravy.
• Horseradish sauce: A tangy, sharp sauce that pairs beautifully with roast beef.
• Roasted potatoes: Crisp on the outside, soft on the inside, perfect with the rich beef.

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