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Posted in: Beef
Prep Time:
15
Serves:
4
Grill time:
2.5 to 3 hours

Roast Beef Dinner

with Roasted Garlic

Posted on March 25, 2013
Roast Beef Dinner
Serves 4
Prep Time: 15
Grill time: 2.5 to 3 hours

Ingredients:

    • 4 to 6 lb. roast of beef, I used an eye of
      round, but you can use whatever you have
      on hand, just keep an eye on that
      meat thermometer
    • 2 to 4 heads of garlic
    • 1 tbsp. garlic powder
    • 1 tbsp. Orgasmic Onion Barbecue Seasoning
    • 1 tbsp. Bone Dust Barbecue Seasoning
    • 1 tbsp. flour
    • 1 tbsp. steak spice
    • 1 tbsp. favourite herb mix, I use sun dried
      tomato and herb from Presidents Choice
    • 2 tbsp. cooking oil
    • vegetables, Yorkshire pudding and
      Irish Champ for serving
This was a fantastic meal. It took a while to make. Something I would not do on a week night for sure. This was definitely a treat. Honestly there is nothing to say about this meal as we were all in meat comas and the only conversation was “MMMHHHHHHHHHHH”. Good thing it was Walking Dead night ’cause we all sounded like happy zombies.
Sear your Beef
Sear your Beef
Sear your Beef
Sear it good
Sear your Beef
All roasty and good

Roast Beef Dinner

Serves: 4       Total Time: 3.15 hours

Ingredients

  • 4 to 6 lb. roast of beef, I used an eye of
    round, but you can use whatever you have
    on hand, just keep an eye on that
    meat thermometer
  • 2 to 4 heads of garlic
  • 1 tbsp. garlic powder
  • 1 tbsp. Orgasmic Onion Barbecue Seasoning
  • 1 tbsp. Bone Dust Barbecue Seasoning
  • 1 tbsp. flour
  • 1 tbsp. steak spice
  • 1 tbsp. favourite herb mix, I use sun dried
    tomato and herb from Presidents Choice
  • 2 tbsp. cooking oil
  • vegetables, Yorkshire pudding and
    Irish Champ for serving

Directions

Step 1
Remove the beef from the refrigerator and allow it to come to room temperature for 30 minutes or so.
Step 2
In a dish that is big enough to hold the roast in it’s entirety, combine the garlic powder, Orgasmic Onion, Bone Dust, flour, and herbs. Set aside 2 tsp. of this mixture.
Step 3
Oil your grids and preheat the grill to 200°F preparing for indirect grilling.
Step 4
While the grill is preheating, remove any string that is on your roast, pat it dry with paper towel, then coat it with your seasoning mixture. Press the seasonings into your meat and coat every inch of it. Cut the tops off the garlic heads. Season them with the 2 tsp. of herb mix that you set aside. Pour the oil over them.
Step 5
Sear your beef over the Infrared SIZZLE ZONE™** on every side until the seasoning has caramelized and you have lovely grill marks. Then transfer your meat to a roasting pan with a rack and lid (or tinfoil). Place the beef fat side up with the garlic to either side, and roast on the cool side of your grill, for about 2½ to 3 hours. Check with a meat thermometer inserted into the middle of the roast after the first hour and ¾.
Step 6
When the roast is 5 to 10 degrees below the medium-rare setting on your thermometer, turn off the grill and remove the roast. Allow it to rest under foil for at least 15 to 20 minutes before slicing and serving.
Step 7
While you're waiting for the meat to rest, make the gravy and veggies to serve with. Here is a tutorial on how I achieve my gravy, the gravy info is at the bottom, but the same principals apply.
Step 8
**If you do not have a SIZZLE ZONE™ Side Burner, preheat your grill to high and sear your beef over the preheated hot side of the grill. Turn the grill down to low (200°F) when you’re done searing the meat and cook in the roasting pan over indirect heat.
For St. Patrick's Day, and a certain husband's birthday, I pulled out all the stops and did a full Roast Beef Dinner. It was delicious. Gravy and vegetables, Irish Champ, Yorkshire Pudding and of course the Beef. There was a tonne of food, but there was none left! The birthday boy, a couple of friends and myself demolished it all, even though there was some insane cake for after.

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