ROAST BEEF ON THE GRILL

Roast Beef on the Grill

This was something I always wanted to try. The beef was juicy and delicious. It came out perfect. I roasted the vegetables outside too. The best part was there wasn’t much to clean up. I’m going to do it again soon.

Roast Beef and Veggies on the Grill

• 1 3-4 lb Rump  roast
• 2 tablespoon olive oil
• 2 tablespoons freshly ground black pepper
• 2 tablespoons Kosher salt
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh thyme
• 1 tablespoon finely chopped fresh parsley
• 1 (13 by 9-inch) disposable aluminum roasting pan

Pat beef dry with paper towels. Brush all over with olive oil then season liberally with salt and pepper.

In a small bowl, combine rosemary, thyme, and parsley. Sprinkle all sides of roast with herb mixture, using hands to pat into beef. Wrap beef tightly in plastic wrap and refrigerate

Place beef on the hot grill and cook until browned on all sides, about 10 minutes.

Move beef to aluminum roasting pan and place on indirect heat on the grill. My weber has 3 burners so I set it ( low-off-low). Cover, and cook until an instant read thermometer inserted into the thickest part of the beef reads 125 for medium-rare or 130 for medium, about 40 to 60 minutes more. Remove from grill to carving board and let rest for 15 minutes. Carve and serve.