Sunday Dinner – Grilled Beef Roast and Lemon Rosemary potatoes

Found this gem on my most recent trip to Trader Joe’s

Earlier this year, my husband and I purchased 1/4 of a cow. We took delivery of our beef at the end of June, and have been working through it as best we can. For two people, 200+ pounds of various cuts of beef is a lot. While we did get some lovely steaks and 41 pounds of ground beef, we also got a lot of roasts. I’ve never had a roast that hasn’t been cooked until it falls apart in a crock pot, usually with potatoes and carrots. I’ve done that a couple times, and decided for this weekend, I wanted to try something different.

We have a natural gas grill, which is really nice. We can choose to use applications that require the grill to be running for hours on end without having to worry about running out of propane.

The first step is to thaw the roast completely. Once thawed, rub all sides of the meat with the rub of your choice and wrap it tightly in plastic wrap for at least an hour, overnight is better.

The roast after being rubbed and wrapped for close to 24 hours

Unwrap the roast and allow the roast to begin to reach room temperature. While resting, insert the thermometer into the thickest part of the roast.

Cooking over indirect heat creates an oven environment

Start the app for the thermometer, enter the cut of meat, weight, and optimal temperature, then put your roast on the cold side of the grill and start the cook on the app.

Flip the roast once halfway through the cooking process

While the roast cooks, start on your potatoes. Preheat your oven to 400 degrees F. Use small potatoes, relatively the same size. Wash and quarter the potatoes, placing them in a bowl. Once the potatoes are in the bowl, drizzle a good amount of olive oil onto the potatoes. Add salt, freshly cracked pepper, minced garlic, the juice of one lemon, and dried rosemary to the potatoes. Mix until the potatoes are coated and turn out onto a baking sheet lined with parchment. Spread the potatoes in a single layer.

Bake the potatoes for 25-35 minutes. You can pour melted butter if you wish. Once the meater app lets you know your roast is close to the desired temp, pull the roast off the grill and cover lightly with foil to allow the meat to rest and reach the desired temp. Once rested, Slice the roast and serve.

Perfectly medium rare
Dinner is served!

One word of advice…make sure the roast you choose is a good cut of meat. If not, it could be tough and chewy rather than tender and delicious. If you try this meal, let me know what you think! Bon Appetit!

5 thoughts on “Sunday Dinner – Grilled Beef Roast and Lemon Rosemary potatoes

  1. I’m hungry, Candice! LOL. I’ve not tried grilling beef. Always thought it’s difficult to get the right texture. My hubby loves medium rare beef. I often roast a lamb leg. Maybe I should try something different. Thanks for the recipe and tips. (*^▽^)/

    Liked by 1 person

    1. It really depends on the cut of beef you work with. Rib eye or a New York Strip steak are good ones, and delicious and tender at medium rare. Please keep me posted with what you try, Pat! Best to you and hubby!

      Liked by 1 person

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