BEEF DINNER ROASTED ON THE GRILL

(Complete meal: beef + potatoes + veggies)

What Cut of Beef Works Best?

Choose a cut suitable for slow grilling/roasting:

• Beef sirloin roast

• Rib roast (bone-in or boneless)

• Chuck roast (becomes fall-apart tender with longer cooking)

• Tri-tip (excellent flavor, medium-rare friendly)

For this recipe, we’ll use a 2–3 lb (1–1.4 kg) sirloin or rib roast.

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INGREDIENTS

Beef Roast

• 1 beef roast (2–3 lbs)

• 2 tbsp olive oil

• 2 tsp kosher salt

• 1½ tsp freshly cracked black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• 1 tsp dried thyme or rosemary

• ½ tsp mustard powder (optional)

Vegetables for the Dinner Roast

• 4–6 small potatoes, halved

• 2 large carrots, cut into chunks

• 1 large onion, quartered

• 1–2 bell peppers, sliced

• 6–8 whole garlic cloves

Vegetable Seasoning

• 3 tbsp olive oil

• 1 tsp salt

• ½ tsp pepper

• 1 tsp dried Italian seasoning

• ½ tsp smoked paprika

Optional Add-Ons

• 2 tbsp butter (for basting at the end)

• Fresh rosemary or thyme sprigs

• Splash of soy sauce or Worcestershire over the meat

• A drizzle of honey or balsamic over veggies for caramelization

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INSTRUCTIONS

1. Prepare the Beef Roast

1. Pat the roast dry with paper towels.

2. Rub with:

   • olive oil

   • salt

   • pepper

   • garlic powder

   • onion powder

   • paprika

   • thyme/rosemary

   • mustard powder

3. Let rest 20–30 minutes at room temperature while preparing the grill.

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2. Prepare the Vegetables

1. Toss potatoes, carrots, onion, peppers, and garlic with:

   • olive oil

   • salt

   • pepper

   • Italian seasoning

   • smoked paprika

2. Place them in a grill-safe baking pan, foil tray, or cast-iron skillet.

3. Set aside.

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3. Heat the Grill

You’ll be using indirect heat, like an outdoor oven.

• Preheat grill to 375–400°F (190–205°C).

• Turn on burners on one side only (gas), or push coals to one side (charcoal).

• Keep the other side off – this is where the roast will sit.

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4. Start Roasting the Beef

1. Place the seasoned roast on the cooler side of the grill (indirect heat).

2. Close the lid and roast 30 minutes.

3. Add the pan of vegetables next to the beef after the first 30 minutes.

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5. Continue Roasting the Full Dinner

• Roast another 45–75 minutes, depending on the cut and desired doneness.

• Stir vegetables occasionally for even roasting.

Internal Temperature Guide

• Rare: 120–125°F (49–52°C)

• Medium-Rare: 130–135°F (54–57°C)

• Medium: 140–145°F (60–63°C)

• Chuck roast (slow): Roast until 195–205°F (90–96°C) for shredding

Use a thermometer for the most accurate results.

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6. Optional: Add Butter & Herbs

During the last 10 minutes:

• Place 1–2 tbsp of butter on top of the roast.

• Add fresh herbs around the pan.
  This melts into the meat and vegetables, giving a glossy, steakhouse finish.

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7. Rest the Beef

Remove from the grill and let rest 10–15 minutes before slicing.
This keeps the meat juicy.

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8. Serve the Full Grilled Dinner

Slice the roast across the grain and surround it with the grilled vegetables.
Serve with:

• Gravy made from pan drippings (optional)

• Garlic bread or toasted baguette

• Chimichurri or herb butter

• Simple green salad

OTHER RECIPES

A great roast beef recipe to try !
INGREDIENTS

• 1 (1 1/2 to 2 pound) beef shoulder roast
• 2 teaspoons ground black pepper
• 2 teaspoons garlic powder
• 1 teaspoon corn starch
• 1/2 teaspoon salt
• 1/8 teaspoon ground thyme
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon cayenne pepper
• 4 medium baking or sweet potatoes
• 1 tablespoon vegetable oil
• 4 ears corn-on-the-cob, unshucked
• 1 red bell pepper, seeded and quartered
• 1 green bell pepper, seeded and quartered

INSTRUCTIONS

1. Combine black pepper, garlic powder, corn starch, salt, thyme, white pepper and cayenne pepper to make a rub. Press mixture into both sides of roast.
2. For conventional grills, build wood or charcoal fire to one side. Use enough fuel to sustain heat for 1 hour. For gas grills, preheat one side then turn to low.
3. Wash potatoes, pierce with a fork, and brush with oil.
4. Place roast, potatoes and corn on cool side of grill. Cover and cook 50 minutes to 1 hour, maintaining grill temperature of 300ºF.
5. Brush peppers with oil, add to hot side of grill and cook covered during last 10 minutes.
6. Check roast doneness with meat thermometer inserted in center. Remove when thermometer reads 140ºF for medium-rare or 155ºF for medium. Let stand 10 minutes before carving. Slice thinly across the grain.
7. To serve corn, peel back husks, remove silk and brush with melted butter. The roast beef recipe on the grill is ready...enjoy it !

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