COOK IT.
Remove the grids and place a drip pan under the place where you will be putting your roast when indirect grilling. Preheat your grill to 325° to 350°F.
Rub the roast down with the 2 tablespoons of oil. In a little bowl, combine the two La Grille Seasonings and then sprinkle them over the roast on all sides, pressing them into the meat.
Sear the roast on all sides over direct heat, then move it over the drip pan, fat side up, to roast.
This is where the recipe becomes set and forget…if you have a wireless thermometer. Ensure that the thermometer probe is pushed all the way in to the center of the meat, set your thermometer for your desired done-ness, and push start. If you have the control, set the thermometer for a few degrees shy of ideal done temperature. It will finish cooking as you rest the meat.
Roast the beef for 1 to 3 hours depending on how big the roast is. Leave the lid of your grill closed and let the meat thermometer do the work for you.
When the thermometer goes off, remove the beef and the drip tray from the grill. Place the beef on a carving board and cover with foil to rest while you make gravy.
If there are loads of drippings place them into a saucepan, whisk in flour until you have a paste then add up to 1½ cups of beef or vegetable stock slowly until you have the perfect gravy consistency.
Slice and serve with your favorite side dishes like peas and mashed potatoes.
Our Steakhouse Top Sirloin Roast was a tad on the rare side, but was incredibly succulent. You could almost cut it with a fork! I really enjoyed adding the La Grille spices to this recipe, it freed me up to work on this week’s feature recipe instead. What is your go to spice blend for roasts? Leave a comment and tell us. Happy Grilling!