Grilled Italian Roast Beef is loaded with delicious flavors for a fantastic weeknight dinner. Use the leftovers for the best sandwiches and wraps to enjoy all week long!
Roast beef is the classic Sunday supper but this grilled roast beef is easy enough for any night of the week! Generally a 3 to 5 pound roast will make at least 2 meals for a family. It's a real time saver during the week.
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I grew up eating pot roast that had been slow cooked for hours. I still love that fall apart tender pot roast but grilling roast beef is a whole other level of deliciousness. The texture is more like steak and if you slice it thin, it is tender and flavorful.
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How To Grill Italian Roast Beef:
- Set the roast out to come to room temperature about an hour before grilling.
- Pat roast dry with paper towels.
- Drizzle with olive oil.
- Sprinkle with Italian Rub.
- Use a sharp knife and pierce roast all over, pressing rub into roast.
- Turn roast and repeat with olive oil and rub. Tenderize with a sharp knife.
- Prepare a grill fire to 300° with hickory or oak for smoke flavor.
- Place roast over indirect heat and cook with the lid closed.
- Figure about 15 minutes per pound for rare roast, 20 minutes per pound for a medium roast and 30 minutes for well done.
- Use a digital thermometer to check meat for desired doneness.
- Remove roast from grill and allow to rest 10 minutes before slicing. I recommend slicing the roast as needed, so that the roast beef stays fresh tasting longer.
What Temperature to Cook Roast Beef:
- Rare: 130°
- Medium Rare: 140°
- Medium: 155°
- Well Done: 165°
Italian Rub Ingredients:
- Brown Sugar
- Granulated Garlic
- Italian Seasonings
- Kosher Salt
Get the full Italian Rub Recipe.
How to Store and Reheat:
Wrap cooled roast in two layers of plastic wrap and a layer of foil. Refrigerate up to 3 days.
Slice roast and heat in a skillet with 2 tablespoons of water or beef broth over medium heat for about 8- 10 minutes, stirring often.
Serve Italian Roast with Creamy Mashed Potatoes and Cucumber and Onion Salad or a side of Grilled Corn on the Cob and Grilled Zucchini. You might also like to serve your roast beef with homemade Horseradish Sauce.
What is a Good Roast to Grill?
Rump Roast, Pike's Peak Roast, Chuck Roast or like we used in this recipe and Arm Roast. All of these cuts of beef roast are delicious on the grill. Rump roast is the most tender but the cooking method will work on any of these cuts.
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Italian Roast Beef
Grilled Italian Roast Beef is loaded with delicious flavors for a fantastic weeknight dinner. Use the leftovers for the best sandwiches and wraps to enjoy all week long!
Ingredients
- 3-4 pound roast beef, we used Arm Roast
- 3 tablespoons olive oil
- 1 cup Italian Rub
Instructions
Allow roast to come to room temperature for about an hour before grilling.
Dry roast with paper towels and set on a clean baking sheet.
Drizzle with olive oil and sprinkle with half of rub.
Pierce all over with a knife, pressing the seasonings down into the roast.
Flip roast and repeat with olive oil, rub and pierce with knife.
Prepare a grill fire to 300° with hickory or oak for the best smoke flavor.
Cook roast over indirect heat with the lid closed for about 1 hour or 20 minutes per pound for a medium roast.
Remove roast from grill and allow to rest 10 minutes before slicing.
Best if sliced thin. Slice as needed for ultimate freshness of leftover roast.
Notes
Roast Beef Internal Temperatures:
- Rare: 130°
- Medium Rare: 140°
- Medium: 155°
- Well Done: 165°
Store unsliced roast wrapped in 2 layers of plastic wrap and one layer of foil. Slice and reheat in a skillet with 2 tablespoons of water or beef broth over medium heat. Cook 8-10 minutes or until heated through.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 338Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 128mgSodium: 1940mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 45g
Nutritional information is estimated and may not be accurate.
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