Name: Grilled Orange Beef
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 8
Cuisine: American
Ingredients: 4 pound beef roast; 2 cups orange juice; 1/2 cup brown sugar; 1/4 cup soy sauce; 1 tablespoon granulated garlic; 1 tablespoons rosemary; 1 tablespoon black pepper; 1/2 teaspoon sesame oil

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Grilled Orange Beef is a coated in a sticky sweet orange glaze for a new flavorful twist on classic roast beef. Great to served thin sliced for dinner or great to make wraps and sandwiches for lunches.

If you are looking for something new to grill for dinner, this recipe is incredibly delicious. The simple Asian orange glaze adds tons of flavor and pairs really well with a smoked roast beef.

The inspiration for this recipe came from one of our all time favorite take out recipes, Crispy Orange Beef. The flavors are similar and it's sure to be a hit!

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How to Make Orange Beef Marinade:

Add orange juice, brown sugar, soy sauce, garlic, pepper, rosemary and toasted sesame oil to a small saucepan. Place over medium heat and whisk until brown sugar melts.
Remove from heat and set aside to cool.

How to Make Grilled Orange Beef:

Pour marinade over roast and use a sharp knife or tenderizer to press the marinade down into the meat.
Set aside to marinate while you prepare your grill fire to about 300°.

Place roast over indirect heat and brush with marinade.
Close the lid and cook for 1 hour to 1 hour 30 minutes or until roast reaches desired doneness.

We cooked our roast to medium at about 145°. Use a digital thermometer to check internal temperature and your roast will be perfectly cooked. Meat will rise in temperature 5 -10° as it rests.

Remove from grill to a cutting board and allow to rest about 15 minutes before slicing.

Slice roast thin as needed.

TEMPERATURE FOR ROAST BEEF:

125° Rare
135° Medium Rare
145° Medium
155° Medium Well
165° Well Done

How to Store and Reheat Roast Beef:

Roast beef will stay the freshest tasting if you leave it whole and slice as needed.
Wrap cooled roast in several layers of plastic wrap and one layer of foil. Refrigerate up to 4 days.
To reheat, add a few tablespoons of water, orange juice or beef broth to a skillet and add sliced roast. Cook over medium heat for about 5 minutes or until heated through.

Serve Grilled Orange Beef with Rice Pilaf, fried rice or with Grilled Potatoes. It also makes a delicious sandwich wrap with Asian slaw.

Must Try Roast Beef Recipes

Must try roast beef recipes to grill this week. Real family pleasing dinners that you will make again and again.

Coffee Marinated Chuck Roast

Once we discovered how delicious roast beef is on the grill, we have not cooked one in the traditional pot roast way. Give this quick coffee marinade a try next time you are grilling.

Grilled Rump Roast

The black pepper and garlic rub adds a delicious crust for the grilled roast beef. If you can add in a little hickory smoke, it’s sure to be one of the best roast beef recipes you will ever try.

Herb Crusted Roast Beef

Roast beef doesn’t have to be boring, dry and tasteless. You will love this simple herb rub on a beef roast for a flavorful dinner that will have you coming back for second helpings.

Poor Man's Burnt Ends

We cook smoked brisket often but sometimes we are short on time or don’t really need to cook a huge brisket. That’s the perfect time to try these Poor Man’s Burnt Ends. Plus a chuck roast is a little easier to come by and a little more affordable.

This flavorful roast beef is a little outside the box from the Sunday pot roasts that we all grew up with. If you like Asian flavors, you should give it a try. It was a big hit with our entire family and was a great way to break up the dinner routine.

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8 Servings

Grilled Orange Beef

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes

Ingredients

4 pound beef roast
2 cups orange juice
½ cup brown sugar
¼ cup soy sauce
1 tablespoon granulated garlic
1 tablespoons rosemary
1 tablespoon black pepper
½ teaspoon sesame oil

Instructions

Prepare the marinade by combining orange juice, brown sugar, soy sauce, garlic, rosemary, pepper and sesame oil into a small pan.
Cook over low heat, stirring just until brown sugar melts.
Set aside to cool.
Place roast in a deep dish and cover with marinade.
Using a sharp knife or meat tenderizer, pierce roast all over to get the marinade down into the meat.
Set roast aside.
Prepare a grill fire to 300° with hickory or oak for smoke flavor.
Place roast over indirect heat and brush throughly with marinade.
Discard marinade.
Cook the roast with the lid closed for 1 to 1 ½ hours or until roast reaches desired doneness. We cooked ours to about 145° for medium.
Remove from grill and allow to rest 15 minutes before slicing.
Slice thin as you serve it.

Notes

Store unsliced roast wrapped in 2 layers of plastic wrap and a layer of foil in refrigerator up to 4 days.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 770Total Fat: 44gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 272mgSodium: 556mgCarbohydrates: 20gFiber: 1gSugar: 16gProtein: 70g

Nutritional information is estimated and may not be accurate.