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Lilly’s Table

 
 
© Lillys-Table.com Photo of Roast Beef on the Grill
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Roast Beef on the Grill

 

In the summer months, I refuse to turn on my oven. But, taking a big cheap cut of meat such as a rump, round or whatever your butcher recommends and searing it high and then really low on the grill, means that we can have at least one fancy dinner and then the best roast beef sandwich meat afterwards. Good leftovers and no oven is required.

Ingredients

  • 3 lbs chuck beef, or more as desired, rump roast or a large round also work
  • 2 tablespoons herbs de provence
  • 2 teaspoons salt, more or less to taste
  • ½ teaspoon black pepper, freshly ground, more or less as desired

Serving Size: 6 People

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Preparation Instructions

Remove the beef from the fridge to take off the chill and come up to room temperature slightly which will allow for even cooking.

Blast the grill on super high heat.

Generously sprinkle the herbs, salt and pepper in an even coating all over the meat. You may do more or less depending on the size of your beef.

Place the roast on the grill and sear for about 3-6 minutes until dark lines show and it is easy to remove and flip into a high heat, grill safe roasting pan (I use a light aluminum pan- nothing special). Reduce the heat to low.

Roast for about 15-20 minutes per pound of beef. Try to keep lid close and check on it periodically, but briefly. Ideally use a thermometer to check it. You will want it about 130 minimum for rare and go up to about 155 for well done.

Remove it from the grill and cover it to allow the temperature to raise a few more degrees.

Slice as thin as possible to serve. For leftovers, we like to slice fresh pieces off of the hunk, but also having thin slices on a hand is nice for sandwiches.