Roast beef is an iconic dish for Sunday family dinners. Cooking this beef over charcoal adds a great amount of flavor while remaining incredibly juicy and tender. Kita with GirlCarnivore mixes her Ooomami blend with The Grill Dads White Tuxedo Horseradish Blend to create a layered flavor combination crusted and infused into the beef. Pair this sliced up with mashed potatoes, gravy, and roasted veggies. Don’t worry, there will be plenty leftover for roast beef sandwiches the next day.
For the Roast
- 3 lbs round roast
- 1 tablespoon olive oil
For the Rub
- 6 garlic cloves, minced
- 4 sprigs fresh rosemary, minced
- 1 tablespoon GirlCarnivore Ooomami Blend
- 1 tablespoon The Grill Dads White Tux Horseradish Blend
Prep and Marinate
- Combine the minced garlic, minced rosemary, Ooomami, horseradish spice blend and salt in a bowl.
- Mash the ingredients with the tines of a fork until almost a paste.
- Pat the beef dry with a paper towel and place on a clean work surface.
- Rub the beef all over with the oil.
- Coat the beef with the garlic blend on all sides.
- Wrap the roast in plastic wrap and place in the fridge overnight.
- When ready to grill, allow the beef to sit out for 1 hour. If you are using a grill-safe thermometer insert it now.
- Using a chimney starter or other desired method, allow charcoal to become ashen before pouring it to one side of the grill to create an offset heat source.
- Place your diffuser plate, if your grill has one, and grilling grate on the grill and oil grate for smoking.
- Add hickory chunks or chips to the grill and allow to smoke.
- Place the roast over the cooler side of the grill and close the lid.
- Grill for 1 hour to 1 ½ hours, or until the beef reaches an internal temperature of 125 degrees F, rotating once 180 degrees, halfway through cooking.
- Remove the roast from the grill and a cover with foil.
- Allow to rest for 20 minutes.
- When ready to serve, slice into even portions for as many servings as needed. Do not slice additional portions ahead of time.
- Sprinkle with a little salt and serve hot.
- This roast was prepared with Cowboy lump charcoal and Western Wood hickory woodchips in a Primo kamado style grill. However, this method works on all types of grills.
- For a gas grill, preheat the grill, and when ready to cook, reduce or turn off the heat completely on one side of the grill. Place the roast on the cooler side to cook. Use a smoker box or foil packet for the woodchips.
- For a classic charcoal grill, create a 2-zone fire by arranging the coals in a pile on one side of the grill.
- For pellet or other offset heat sources, you already have indirect heat, so be sure to place the beef on the cooler side and add wood chunks or chips as needed. Store leftovers in the fridge for up to 3 days. Reheating only desired portions as needed.
Want more Kita Roberts / Girl Carnivore recipes? Visit girlcarnivore.com