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Grilled Roast Beef

Now there's a few things in this world that everyone should be able to agree on. One of those things is that a good roast beef sandwiche is something you can't get enough of.... There's alot of ways people like to eat roast beef. A short visit to YouTube will reveal that some folks want to cook it just to the point it stops bleeding... Some like it well done... But however you like your roast beef, it's just better if the cook knows how to pack flavor in the meat... Now you might think it's a simple matter of just throwing the meat on the grill after you season it and seeing what happens... And I want to challenge that idea.

I'm sure you've had that kind of roast beef that's packed with savory smoked flavor and still somehow not dried out. And I bet you've wondered how to do it. Well, today's your lucky day.. It's not as hard as you think. We're going to let you in on a little secret that will give you the savory melt in your mouth roast beef on the grill you've been craving... every time.

For the purpose of grilling the meat, we do not recommend using charcoal for anything other than starting the fire. It's best if you have hickory, walnut, or some sort of fruit tree wood.... You want to get your fire started and have it just beyond the point of pluming smoke. That's when it's best to put your meat on. Go ahead and slatter your beef roast with mustard or your favorite salad dressing... but not too much... otherwise it will burn. Season your roast with lemon pepper, season salt, garlic, onions, and red pepper if you like.

Place on the grill for 20 minutes. Take it off then wrap in aluminum foil. And now for the big secret. Place the wrapped roast in a dutch oven and return to the grill for 45 minutes. Check your roast. If it is not cooked as well as you want, rewrap the roast and place it back in the dutch oven over the fire for 30 more minutes. Repeat this process until it is done to your liking.... And yes, the dutch oven lid should be on while cooking the roast

Recipe

  • Beef roast
  • Mustard
  • Season Salt
  • Lemon Pepper
  • Garlic
  • Large Whole Onion
  • Grill in dutch oven.
  • Remove from grill after 1.5 hours
  • Allow meat to rest for 15 minutes, slice, reseason and serve

Author: Sis Bro Sizzle Staff

...Dedicated to raising your standard of living, SisBroSizzle.Com was established in October, 2016. We welcome your feedback and look forward to sharing with you how you can step up your cook'n.