Grilled Roast Beef with Vegetables

Platter of sliced roast beef and vegetables.

5 from 2 votes

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.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Beef

Cuisine: American

Keyword: foil packet vegetables, pot roast on the grill with vegetables, round roast with vegetables, top round roast

Servings: Servings

Calories: 877kcal

Author: Milisa

Ingredients

3 - 4 pound Beef Roast
2 tablespoons olive oil
3 tablespoons Steak Rub

For the Vegetables

1 ½ pounds small red potatoes
4 medium carrots
1 large onion
1 tablespoons butter
4 garlic cloves minced
1 tablespoon dried rosemary
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
¼ teaspoon dry mustard

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 steak rub over all sides, pressing into the meat.
Wash and dry the potatoes and carrots. Peel the carrots and onions.
Slice potatoes in half if large. Cut carrots into 2 inch chunks, cut onions into halves or quarters.
Mix vegetables and garlic with softened butter, rosemary, salt, pepper and dry mustard.
Place vegetables on a large piece of heavy duty aluminum foil. Fold the foil to make a sealed packet.
Cook the packet of vegetables over indirect heat with the grill closed for about 45 minutes with the grill closed.
Add the roast to the grill over indirect fire and cook iwith the vegetables 30 minutes to minutes to 1 hour 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