There's no rule that says that the centerpiece of Sunday's roast beef dinner needs to be cooked in the oven. With this recipe, we take the affair outdoors and grill-roast a very affordable beef roast to rosy-hued perfection. We've added a garlic and rosemary rub that adds bold, savory flavor to enhance the meatiness of the beef.
Here, a quick sear over the hot side of the grill kicks off the cooking and helps develop flavor while creating an attractive exterior. After browning, the roast is placed in a disposable aluminum pan and set on the cool side of the grill to cook with indirect heat. The pan protects the meat from cooking too quickly, thereby helping ensure a tender texture.
The longer it takes for the meat to reach its final serving temperature, the longer the enzymes in the meat will remain active and help to break down muscle fibers and act as a natural meat tenderizer. That's why we start this recipe with relatively few coals (or a single gas burner turned to medium) and then keep the meat in the pan once it is has been seared.
Some beef roasts are sold tied with kitchen twine. If the roast you purchase is tied, leave the twine in place and snip off the twine just before carving the roast; if the roast isn't tied, there's no need to do so.
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