Balsamic Roast Beef is a flavorful grilling recipe to make for dinner this week. A simple marinade made with balsamic vinegar, garlic and spices makes this one of the best tasting grilled roast beef recipes that you can try.
Have you ever grilled a roast? The beef flavor intensifies and the texture is more like steak than a traditional pot roast. Once you try it, you will be reluctant to cook a roast any other way. The balsamic marinade helps tenderize the meat and gives it tons of delicious flavor.
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Ingredients for Balsamic Roast:
- Beef Roast – we used an Arm Roast for this recipe. Chuck roast or rump roast are also great options.
- Balsamic Vinegar
- Olive Oil
- Worcestershire Sauce
- Brown Sugar
- Fresh Garlic
- Smoked Paprika
- Dried Thyme
- Dry Mustard
- Onion Flakes
- Kosher Salt & Pepper
- Red Pepper Flakes
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How to Grill Balsamic Roast:
- Prepare marinade by mixing balsamic vinegar, olive oil, Worcestershire sauce, brown sugar, fresh garlic, smoked paprika, dried thyme, onion flakes, dry mustard, salt, pepper and red pepper flakes together.
- Place roast in a casserole dish or baking pan.
- Pour marinade over roast and turn to coat both sides.
- Tenderize roast with a meat tenderizer or a sharp knife on both sides, all over. This will press the marinade down into the meat creating a more flavorful roast.
- Cover and refrigerate 4- 8 hours.
- Remove from refrigerator when you start your grill fire. Use oak or hickory for best smoke flavor and bring grill up to about 350°.
- Place roast over indirect fire, pour any extra marinade over roast and cook with the lid closed for one hour. Check temperature of roast with a digital thermometer and cook to desired doneness. We cooked ours to about 150° for medium.
Beef Temperatures:
- Rare: 130°
- Medium Rare: 140°
- Medium: 155°
- Well Done: 165°
- Remove from grill to a sheet pan or cutting board and allow to rest 15 minutes before slicing.
- Slice thin and serve immediately.
How to Store and Reheat:
Store leftover roast wrapped in plastic wrap in refrigerator up to 4 days. Roast can be served cold or warmed.
To reheat place sliced roast in a skillet with 2 tablespoons of water or beef broth. Cover and place over medium heat, cooking 5 minutes.
Recently we made a delicious beef marinade for grilling roast beef or steak. It was a family favorite and my sister in law said she tried a variation using balsamic vinegar in place of the lemon juice. I knew it would be delicious and this is a must try recipe!
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Balsamic roast is delicious to serve sliced with rice pilaf and topped with fresh tomatoes and basil. You can also serve it garlic mashed potatoes and grilled corn on the cob or sliced thin on sandwiches. However you serve it, it’s sure to be a hit with the entire family.
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Balsamic Roast
Balsamic Roast Beef is a flavorful grilling recipe to make for dinner this week. A simple marinade made with balsamic vinegar, garlic and spices makes this one of the best tasting grilled roast beef recipes that you can try.
Ingredients
- 3 pound beef roast (arm roast, chuck roast or rump roast)
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 1/4 cup Worcestershire Sauce
- 1/4 cup brown sugar
- 2 tablespoons minced fresh garlic
- 1 tablespoon smoked paprika
- 1 tablespoon dried thyme
- 1 tablespoon onion flakes
- 1 tablespoon kosher salt
- 1 tablespoon coarse ground pepper
- 2 teaspoons dry mustard
- 1/4 teaspoon red pepper flakes
Instructions
- Remove roast from packaging and pat dry with a paper towel. Place in a casserole dish or baking dish.
- Mix marinade together in a bowl by combining balsamic vinegar, olive oil, Worcestershire Sauce, brown sugar, minced garlic, smoked paprika, dried thyme, onion flakes, salt, pepper, dry mustard and red pepper flakes.
- Pour over roast and turn to coat both sides.
- Use a tenderizer or sharp knife to get the marinade down into the meat on both sides.
- Cover and refrigerate 4 -8 hours.
- Remove from refrigerator and allow to come to room temperature about an hour before cooking.
- Prepare a grill fire to about 350° with oak or hickory for smoke flavor.
- Place roast on the grill and pour remaining marinade over roast. Cook roast over indirect fire for 1 hour with the grill closed.
- Check internal temperature with a digital thermometer and cook until desired doneness. We cooked ours to about 150° for medium.
- Remove from grill and allow to rest 15 minutes before slicing thin for serving.
Notes
Beef Temperatures:
- Rare: 130°
- Medium Rare: 140°
- Medium: 155°
- Well Done: 165°
Store leftovers wrapped in plastic wrap in refrigerator up to 4 days. Reheat in a covered skillet with 2 tablespoons of water or beef broth over medium heat for about 5 minutes.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 917Total Fat: 62gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 272mgSodium: 1293mgCarbohydrates: 16gFiber: 1gSugar: 12gProtein: 69g
Nutritional information is estimated and may not be accurate.
Carrie says
This recipe is amazing!!! I can’t believe no one has reviewed it yet. I would give it 5 stars! This is a fancy high end restaurant quality meal with lots of flavor that will have you coming back for more! It’s incredibly easy to follow and is one of the best ways to enjoy a chuck roast.