Barbecued Beef Roast
A barbecued beef roast should be smoky, tender, deeply flavorful, and caramelized on the outside. This recipe creates exactly that—using a bold dry rub, a moisture-locking marinade, and a low-and-slow grill method that gives you a perfectly juicy roast every time.
Ingredients (Serves 6–8)
For the Beef
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1 (3–4 lb) beef roast — top sirloin, chuck, eye of round, or rump roast
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2 tbsp olive oil
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1 tbsp Worcestershire sauce
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1 tbsp apple cider vinegar
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1 tbsp yellow mustard (helps the seasoning stick)
Dry Rub (Bold BBQ Flavor)
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2 tbsp brown sugar
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1 tbsp smoked paprika
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2 tsp garlic powder
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2 tsp onion powder
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2 tsp kosher salt
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1 tsp black pepper
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1 tsp chili powder
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1 tsp mustard powder
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½ tsp ground cumin
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½ tsp cayenne (optional for heat)
Basting Mop Sauce
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½ cup beef broth
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⅓ cup apple cider vinegar
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2 tbsp ketchup
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1 tbsp Worcestershire sauce
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1 tbsp brown sugar
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1 tsp paprika
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1 tsp garlic powder
Instructions
1. Prep the Roast (Marinate or Dry-Brine)
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Pat roast dry.
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Rub roast with olive oil, Worcestershire, vinegar, and mustard.
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Coat generously with the dry rub, pressing it into the meat.
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Refrigerate 4 hours up to overnight.
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Overnight = deeper smoke ring, richer flavor, and better bark.
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2. Set Up the Grill (Charcoal or Gas)
Charcoal Grill Setup
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Bank coals to one side to create indirect heat.
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Target 250–275°F (120–135°C).
Gas Grill Setup
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Turn on one side only for indirect cooking.
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Add a smoker box with wood chips.
3. Slow Grill the Roast
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Place the roast on the cool side of the grill, fat side up.
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Close the lid and cook for 1.5 to 2.5 hours, depending on size.
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Mop with the basting sauce every 30 minutes.
Internal Temperature Guide
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135°F (57°C) → Medium-rare
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145°F (63°C) → Medium
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155–165°F (68–74°C) → Well done or shreddable (chuck roast)
4. Sear for Bark (Optional but Amazing)
Once the roast is near target temp:
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Move the roast over direct heat.
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Sear 2–3 minutes per side until dark, caramelized edges form.
5. Rest and Slice
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Rest 15–20 minutes before slicing.
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Slice against the grain for tenderness.
Serving Ideas
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Thick slices with classic BBQ sides (cornbread, baked beans, coleslaw)
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With roasted potatoes or grilled vegetables
Chef’s High-Value Tips
✔ Use a fattier roast for juicier results
Chuck or top sirloin performs best on the grill.
✔ Keep the grill lid closed
Stable heat = even cooking and deeper smoke flavor.
✔ Mop lightly
Too much liquid rinses off the bark — a light brush is ideal.
✔ Want extreme tenderness?
Wrap the roast in foil at 150–160°F and continue until 180–190°F for a “Texas-style” semi-braised texture.
Flavor Variations
1. Sweet & Smoky Style
Add 1 tbsp maple syrup to the mop sauce.
2. Spicy Cajun Roast
Use Cajun seasoning + extra cayenne in the rub.
3. Asian BBQ Beef Roast
Swap the mop with:
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¼ cup soy sauce
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2 tbsp honey
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1 tsp sesame oil
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2 cloves garlic, crushed
4. Coffee-Rub BBQ Roast
Add 1 tbsp finely ground coffee to the dry rub—gives incredible bark.
INGREDIENTS
- 5 pounds rump beef roast
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic salt
- 1 cup water
- 3 tomatoes, chopped
- 1/4 cup white distilled vinegar
- 1/4 cup tomato ketchup
- 2 tablespoons chopped onions
- 1 garlic clove, crushed
- 2 celery ribs, sliced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1/4 cup butter
- 1 cup prepared barbecue sauce
2. In a large saucepan, combine water, chopped tomato, vinegar, ketchup, chopped onion, crushed garlic, sliced celery, Worcestershire sauce, and lemon juice; bring to a boil. Reduce the heat and simmer for 15 minutes. Stir in butter and prepared barbecue sauce.
3. Pour half the sauce over the roast beef. Bake uncovered at 300*F for 3 hours, basting frequently with the remaining sauce.
4. Let stand for 10 minutes before thinly slicing the roast beef. Serve sliced roast with the remaining sauce. The roast beef recipe is ready to serve....nice !.
roast-beef-tenderloin-with-pinot-noir.
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