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.
- 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!