Dinner gets an upgrade with this smoke-kissed, tender, and juicy beef roast on a grill. This straightforward recipe delivers more flavor than a typical oven roast and works for cooks of any level. No barbecue sauce required.
When you picture roast beef, you probably imagine a slow oven roast with root vegetables on a crisp afternoon. An open flame, charcoal, and a barbecue likely don’t come to mind. Grill-roasted beef changes that expectation.
A roast is an economical, flavor-packed choice that’s a great size for a family dinner and leaves plenty of tasty leftovers for sandwiches and other meals.
Classic oven roast is comfort food for many, but after trying beef roasted on a grill you may prefer the smoky, charred depth it brings. If you haven’t grilled a roast yet, this recipe is an ideal place to start.
What is a Roast on the Grill?
It’s exactly what it sounds like: instead of slow-roasting in the oven, you cook the roast over a grill. You’ll combine direct high heat to sear and indirect lower heat to finish cooking, creating an outdoor “oven” that adds smoky flavor. Plan on about 20 minutes per pound as a guideline, and use an instant-read thermometer to check doneness.
What you’ll need
Start with good beef — not necessarily the most expensive cut, but one that offers meatiness and value. A top sirloin roast (or sirloin tip) is a great choice: it’s flavorful, leaner than some roasts, and benefits from slower cooking. Because it’s a well-exercised muscle, it becomes very satisfying when cooked to medium-rare and sliced thin for sandwiches or served as a main course.
Grilling a roast is simpler than many expect. You’ll season the meat, let it rest with the rub, and cook outdoors for both flavor and fresh-air enjoyment.
How to Grill a Roast Beef
Grilling a whole roast may seem intimidating, but it’s essentially the same logic as oven roasting: sear over high heat, then move to indirect heat to finish. This recipe uses a charcoal grill, but a gas grill works well too.
For charcoal, arrange coals on one side to create a hot zone and a cooler zone. Sear the roast over the hot side, then transfer it to the cooler side to cook more slowly with the lid closed. The enclosed heat circulates and cooks the roast evenly.
Expert Recipe Tips
Cut thick slices
When the roast has rested, slice at a slight angle across the grain. Use a sharp knife and cut thick slices if you want a more substantial bite, or thin slices for sandwiches. A properly cooked roast will slice easily and remain tender.
Cook on indirect heat
After searing on the hot side, move the roast to the cooler portion of the grill so it finishes slowly. This method gives you a good sear while allowing the interior to reach the desired temperature without overcooking.
Leftovers and Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave, warm the slices briefly on the grill, or use a conventional oven to warm pieces of roast. Leftovers also make excellent sandwiches, wraps, or additions to soups and stews.
What to Serve with Grilled Roast
This grilled roast is a versatile main course. Classic pairings include mashed potatoes, roasted or grilled vegetables, baked beans, or crispy oven fries. Root vegetables like carrots and potatoes make hearty companions for a large cut of beef.
FAQs
Allow the grill to come to a steady temperature for roughly 30 minutes first. Cooking time depends on roast size and grill temperature. As an example, a 3-pound roast at a grill temperature around 350–400°F will take about an hour to reach an internal temperature near 125°F for medium-rare, plus time to rest. Always use an instant-read thermometer to confirm doneness.
Sirloin is the better option for this style of grilling because it’s relatively tender and doesn’t require extra braising liquid. Chuck roast is fattier and benefits from longer, low-and-slow methods or cooking until it can be shredded.
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Want to level up your backyard barbecue or take tailgating to the next level? In under 90 minutes you can serve a flavorful roast that slices beautifully for family meals or sandwiches. A gas grill works fine if charcoal isn’t available — you’ll still get a great result with a hint of smoke when seared well.
This recipe makes enough to feed a small family and gives you versatile leftovers. If you try it, leave a rating to help other readers.
Grill-Roasted Beef
AmericanIngredients
- 6 garlic cloves – minced
- 2 tbsp minced fresh rosemary
- 4 tsp kosher salt
- 1 tbsp pepper
- 3 lbs top sirloin roast – trimmed of visible fat
- 1 13 x 9 inch disposable aluminum roasting pan
Instructions
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Combine the garlic, rosemary, salt, and pepper in a bowl.
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Pat the roast dry and rub evenly with the seasoning mixture.
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Wrap the roast in plastic wrap and refrigerate for 18–24 hours for best flavor.
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Punch about fifteen 1/4-inch holes in the center of the roasting pan to allow air circulation, then set the pan aside.
For a charcoal grill:
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Open the bottom vents fully. Light a chimney half-filled with charcoal (about 50 briquettes).
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When coals are hot, spread them over one-third of the grill to create a hot zone and a cooler zone.
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Replace the cooking grate, cover, and open the lid vents halfway; heat for about 5 minutes until hot.
For a gas grill:
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Turn all burners to high, cover, and heat the grill for about 15 minutes.
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Turn the primary burner to medium and turn off the others, adjusting to maintain roughly 325°F on the grill.
Once your grill is ready
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Clean and oil the grill grate.
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Sear the roast on the hotter side, turning as needed, until well browned on all sides, about 10 minutes.
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Place the roast in the prepared pan over the holes and move the pan to the cooler side of the grill.
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Cover the grill (position vents over the meat if using charcoal) and cook until an instant-read thermometer reads 125°F for medium-rare, about 40–60 minutes, rotating the pan halfway through.
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Transfer the roast to a wire rack over a rimmed baking sheet, tent loosely with foil, and rest for 20 minutes. Carve across the grain into thin slices to serve.
Notes
Nutrition
Nutritional information is approximate and will vary based on ingredients and portion sizes.
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