sunday supper beef roast
INGREDIENTS
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
PREPARATION
Steps
1
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.
2
When ready to cook, set Z Grill temperature to 500℉ and preheat, lid closed for 15 minutes.
3
Cook the roast for 25 to 30 minutes or until the outside is seared.
4
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.
5
Remove from the grill and let rest for 10 minutes before slicing against the grain into thin slices.
6
Serve with the pan drippings and vegetables. Enjoy!