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 feast.
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 the Roast:
- Top Round Roast or Eye of Round Roast
- Olive Oil
- Sweet Garlic and Onion Rub
For the Vegetables:
- Red Potatoes
- Carrots
- Sweet Onions
- Olive Oil
- Fresh Garlic
- Dried Thyme
- Ground Rosemary
- Kosher Salt
- Fresh Ground Pepper
- Fresh Parsley, optional garnish
Step By Step Directions
Grilled Top Round Roast
- 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 pecan chunks.
- Pat the roast dry with paper towels.
- Spray or drizzle with olive oil, coating the entire surface.
- Season with garlic and onion rub, pressing the rub into the meat.
Foil Packet Vegetables
- Wash the vegetables, peel the carrots and onions. Cut large potatoes into quarters or small potatoes into halves. Cut the carrots into 2 inch chunks and quarter or half the onions.
- Place vegetables on a large piece of heavy duty aluminum foil.
- Drizzle with olive oil and add minced garlic.
- Sprinkle with thyme, rosemary, salt and pepper. Toss to coat well.
- Fold the foil into a sealed packet.
- Cook the roast and foil packet over indirect fire with the grill closed for 1 hour 15 minutes to 1 hour 30 minutes or until roast reaches desired doneness using a digital thermometer.
Internal Temperature for Roast Beef
- Rare: 120 -125°
- Medium Rare 130 - 135°
- Medium 140 - 145°
- Remove roast and foil packet vegetables from grill.
- Place roast on a carving board and rest 10 minutes before slicing.
- Arrange vegetables around the roast for serving.
- Garnish with fresh parsley if desired.
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 smoked roast beef and well seasoned vegetables is both filling and full of hearty flavors.
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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 feast.
Ingredients
- 3 - 4 pound Top Round Roast
- 2 tablespoons olive oil
- 3 tablespoons Sweet Garlic and Onion Rub
For the Vegetables
- 1 ½ pounds small red potatoes
- 2- 3 carrots
- 2 small sweet onions
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon ground rosemary
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- fresh parsley, optional garnish
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 garlic and onion rub over all sides, pressing into the meat.
- Wash and dry the potatoes and carrots. Peel the carrots and onions.
- Slice potatoes in half or quarters if large. Cut carrots into 2 inch chunks, cut onions into halves or quarters.
- Place vegetables on a large piece of heavy duty aluminum foil. Drizzle with olive oil. Add the garlic, thyme, rosemary, salt and pepper. Toss to coat well.
- Fold the foil to make a sealed packet.
- Cook the roast and foil packet vegetables over indirect heat with the grill closed for about 1 hour 15 minutes to 1 hour 30 minutes 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
Internal Temperature for Roast Beef
- Rare: 120 -125°
- Medium Rare 130 - 135°
- Medium 140 - 145°
Store roast beef in an airtight container in the refrigerator up to 4 days. Store vegetables in an airtight container in the refrigerator up to 5 days.
Reheat sliced roast beef in a pan with a bit of broth or water over medium heat. Reheat vegetables in a skillet coated with olive oil over medium heat, cover and stir occasionally until heated through.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 877Total Fat: 39gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 272mgSodium: 267mgCarbohydrates: 36gFiber: 4gSugar: 9gProtein: 97g
Nutritional information is estimated and may not be accurate.
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