Roast is such a traditional cut of meat. When I think of roast, I am flooded with memories of warm meals and comfort food. We love to have a big Sunday dinner. We almost always have family here to enjoy the meal with us as well. When it is so hot in the summer, it makes a big Sunday dinner a bit of a challenge. I try to keep the oven off so that everyone doesn’t want to spend all afternoon in the basement. Roast in the crock pot is good, but nothing tastes as good as a nicely marbled roast with a crispy outside.
Roast is one of our family favorites. And, who knew you could cook it on the grill? And it didn’t take long at all. This Ranchline All Natural roast, grass-fed in Montana, was definitely one of the best roasts I have had yet. It is seasoned simply with just garlic salt, onion powder, and ground black pepper. I was VERY generous. I gave this roast quite a nice spice massage.
The most time intensive part of the whole thing is that you sear it 5-8 minutes on each side to give it a nice crust and seal in the juices. This thing turns out very juicy and flavorful. Be sure that you do NOT trim off the fat. That is part of the flavor and moisture.
After searing it, we let it cook on a pan to avoid fire. Then you just let this baby sit and cook on indirect heat for about 70 minutes. (Instructions below)
Serve with a side of garlic potatoes and carrots. Finish the meal with warm chocolate chip cookies.
Ranchline has really hit the mark on quality meat. It was tender, well-marbled, and rich in flavor. Buying a roast is easy with Ranchline. I always know I am getting a great product.
Ok, so now here are the instructions. Don’t be intimidated by the length. This is an easy meal.
1. Take your roast out of the fridge and pat it dry. Season generously with garlic salt, onion powder, and cracked black pepper. Let the seasoned roast set at room temperature for about 45 minutes.
2. Turn all 3 or 4 burners to high to preheat the grill.
3. Sear all 4 sides on high for 5-8 minutes per side (or until grease fire starts) This will form a nice crust. It may look burned but it’s ok.
4. Transfer the roast to a pan that is safe up to 400 degrees. I just used a 4 sided cookie sheet to keep the juices on. Now we will cook it on indirect heat.
5. If you have a 4 burner grill, turn off the 2 middle burners and turn the outside 2 burners to medium or until your lid thermometer says 310 to 325 degrees. Set the pan over the middle two burners that are off. If you just have a 3 burner grill, just turn off the 1 middle burner and put your roast over that one.
6. Close lid and don’t be tempted to peek. Check it in about 45 minutes. Use a meat thermometer in the middle of the roast of and it will need to read about 135 when you take it off the grill. It will still cook a smidge on the cutting board while it is resting.
7. Let roast set 5-10 minutes before slicing. Slice and serve. Enjoy!
Many more delicious recipes to be found at Joyful Mama’s Kitchen.