Grilled Roast Beef with Vegetables
Grilled Roast Beef with Vegetables is a classic comfort food dinner that is easy enough for a Sunday supper and delicious enough for a holiday gathering.
Once we started adding Grilled Rump Roast to the weekly menu, we haven’t made a traditional pot roast since. However, we did start to miss the vegetables that cook along with the roast and decided to make a foil packet version and it’s a guaranteed hit.
Cooking roast beef or Prime Rib on the grill elevates the flavor and it is just as easy and the oven version. Serve this delicious grilled roast beef and vegetables for any special occasion or for Thanksgiving or Christmas dinner.
Ingredients Needed For Grilled Roast Beef
- Beef Roast: rump roast, chuck roast or eye of round
- Olive Oil
- Steak Rub
For the Vegetables
- Red Baby Potatoes
- Carrots
- Sweet Onions
- Butter
- Fresh Garlic
- Dried Rosemary
- Kosher Salt
- Fresh Ground Pepper
- Dry Mustard
Step By Step Directions for Roast Beef and Vegetables
- Prepare a grill fire using pecan or hickory for smoke flavor. We made this recipe on our Big Green Egg ceramic grill with lump charcoal and hickory chunks.
- Pat the roast dry with paper towels.
- Spray or drizzle with olive oil, coating the entire surface.
- Season with steak, pressing the rub into the meat.
- Wash the vegetables, peel the carrots and onions. Cut large potatoes into halves. Cut the carrots into 2 inch chunks and quarter the onions, mince the garlic.
- Place vegetables into a bowl with softened butter, fresh garlic, rosemary, salt, pepper and dry mustard. Toss to coat.
- Pour the vegetables on a large piece of heavy duty aluminum foil.
- Fold the foil into a sealed packet.
- Cook foil packet over indirect fire with the grill closed for 45 minutes.
- Place roast onto the grill with the foil packet vegetables and continue to cook 30 minutes 1 hour or until roast reaches desired doneness using a digital thermometer.
- Remove roast and foil packet vegetables from grill.
- Place roast on a carving board and rest 10 minutes before slicing.
- Carefully open the foil packet, it will steam.
- Arrange vegetables around the roast for serving.
Internal Temperature for Roast Beef
- Rare: 120 -125°
- Medium Rare 130 – 135°
- Medium 140 – 145°
Serve with homemade horseradish sauce and grilled garlic bread if desired.
This entire meal is cooked on the grill and that makes for super easy cleanup. The classic flavors are incredible and is sure to be a family favorite for any occasion.
How to Store and Reheat
- Store roast beef in an airtight container or zip top bag in the refrigerator up to 4 days. Store vegetables in an airtight container in the refrigerator up to 5 days.
- Reheat roast in a pan with a few tablespoons of water or broth over medium heat. Vegetables can be reheated in a pan coated with olive oil over medium heat, cover, stir occasionally until heated through.
If you are looking for a comforting and delicious meal to feed a hungry crowd, this Grilled Roast Beef and Vegetables is sure to please. The smoky roast beef and well seasoned vegetables is both filling and full of hearty flavors.
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Grilled Roast Beef with Vegetables
Ingredients
- 3 - 4 pound Beef Roast
- 2 tablespoons olive oil
- 3 tablespoons Steak Rub
For the Vegetables
- 1 ½ pounds small red potatoes
- 4 medium carrots
- 1 large onion
- 1 tablespoons butter
- 4 garlic cloves minced
- 1 tablespoon dried rosemary
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- ¼ teaspoon dry mustard
Instructions
- Prepare a grill fire to 300° using hickory or pecan for smoke flavor.
- Pat the roast dry with paper towels, coat with olive oil and sprinkle with steak rub over all sides, pressing into the meat.
- Wash and dry the potatoes and carrots. Peel the carrots and onions.
- Slice potatoes in half if large. Cut carrots into 2 inch chunks, cut onions into halves or quarters.
- Mix vegetables and garlic with softened butter, rosemary, salt, pepper and dry mustard.
- Place vegetables on a large piece of heavy duty aluminum foil. Fold the foil to make a sealed packet.
- Cook the packet of vegetables over indirect heat with the grill closed for about 45 minutes with the grill closed.
- Add the roast to the grill over indirect fire and cook iwith the vegetables 30 minutes to minutes to 1 hour or until beef reaches desired doneness using a digital meat thermometer.
- Remove from grill. Place roast on a serving board and rest 10 minutes before slicing.
- Arrange vegetables around the roast and garnish with parsley.
Notes
- Rare: 120 -125°
- Medium Rare 130 - 135°
- Medium 140 - 145°
