Grilled Roast Beef Recipe

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This simple grilled beef roast recipe can be enjoyed as the main entree for your meal or use it to make an assortment of different sandwiches and wraps. It is perfect for a backyard barbecue on Memorial Day, Father's Day, or the 4th of July.
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  • to 3 pound beef roast
  • cooking oil
  • Salt and pepper to taste
5 mins
1 hr
1 hr
  • Turn grill on high and allow to heat up for 15 to 20 minutes.
  • Rub the roast with oil. Season to taste with salt and pepper on both sides. Other seasoning can be added if desired.
  • When grill is heat, place the roast over the direct heat and sear each side for 4 to 5 minutes.
  • Once seared, move to an area of indirect heat by leaving one side on medium-high heat and turning off the other side on a gas grill. Place the roast on the side that is turned off. On charcoal grill hot coals should be moved to one area and the roast should be place over the area where there are no coals.
  • Cover the grill and allow the roast to cook for about 1 hour for a medium rare 2-3 lb. roast. The temperature of the grill should be around 400° F. Check for doneness with a meat thermometer. For medium rare - 145°, medium - 160°, and well done - 170°. Cook for approximately 1 1/2 for medium and 2 hours for well done.
  • Be sure to check for doneness often because timing can vary depending on roast size and heat of the grill. If you don't have a thermometer for checking doneness you will have to cut into the roast close to the middle and check for desired doneness.
  • Roast should be removed from the grill when it is approximately 5° below desired temperature and then be allowed to set for 15 minutes before carving. In this time the temperature will rise approximately another 5°.
  • Carve and serve as desired.
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Grilled Roast Beef Recipe Reviews

grilled roast beef

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (2)
Comments (0)
Rating of 5 out of 5.0 stars
Reviewed By
"Nice recipe, however I don't think 160 degrees would be considered "medium" by many people, more like medium well or well done. That's more like the FDA guidelines, not what people really use. I cook to 132 and call it 'medium rare', when I make a steak for someone who wants a medium it's 140 and they seem happy - pink, no red, hints of brown. By 160 it's pretty much solid brown and tough."
gigs User
Rating of 5 out of 5.0 stars
Reviewed By
"Awesome grilled roast! This was a simple recipe but tasted great. I am going to make this again on Memorial weekend when we have friends over. They will be impressed!"
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