sunday supper beef roast
1 (3 to 3-1/2 lb) beef top round, rump or sirloin tip roast
3 Tablespoon vegetable oil or extra-virgin olive oil
As Needed Your Favorite Prime Rib Rub
2 Cup beef broth
1 large russet potato, peeled and cut into 1 inch pieces
2 carrots, peeled and cut into 1 inch pieces
2 celery stalks, cut into 1 inch pieces
1 small onion, cut into 1 inch pieces
2 thyme sprigs
Rub the roast on all sides with the oil and place on a rack in a roasting pan or Dutch oven, fat-side up. Season well with Z Grill Prime Rib Rub. Pour the beef broth in the bottom of the pan.
When ready to cook, set Z Grill temperature to 500℉ and preheat, lid closed for 15 minutes.
Cook the roast for 25 to 30 minutes or until the outside is seared.
Reduce the temperature to 225℉. Add the vegetables and a few sprigs of thyme into the broth. Cover with foil and continue cooking, 2 to 3 hours, or until the internal temperature reaches 135℉ for medium-rare. Add additional broth as needed.
Remove from the grill and let rest for 10 minutes before slicing against the grain into thin slices.
Serve with the pan drippings and vegetables. Enjoy!