Barbecued Roast Beef
Transform your summer grilling game with this smoky, flavorful Barbecued Roast Beef recipe! Perfectly suited for ribeye, sirloin, or chuck, this tender 4-pound roast is expertly seasoned with a rich blend of kosher salt, garlic powder, paprika, and a touch of brown sugar for a balanced sweet-and-savory crust. Slowly cooked over indirect heat, the beef develops a beautifully caramelized, barbecue-glazed exterior thanks to a simple yet tangy mixture of barbecue sauce and apple cider vinegar. With just 20 minutes of prep and a juicy, melt-in-your-mouth finish, this recipe is ideal for backyard barbecues or family gatherings. Slice it thin, serve with extra sauce, and watch as this grill-roasted masterpiece becomes the star of your menu.
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Recipe Information
Ingredients
- 4 lbs Beef roast (ribeye, sirloin, or chuck)
- 2 tbsp Olive oil
- 2 tsp Kosher salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Paprika
- 2 tbsp Brown sugar
- 1 tsp Chili powder
- 1 tsp Onion powder
- 1 cup Barbecue sauce
- 2 tbsp Apple cider vinegar
Instructions
Preheat your grill to medium heat (approximately 350°F) and prepare it for indirect cooking by turning off one burner or banking the charcoal.
Pat the beef roast dry with paper towels and rub it all over with olive oil.
In a small bowl, mix together kosher salt, black pepper, garlic powder, paprika, brown sugar, chili powder, and onion powder to create the rub.
Generously coat the beef roast with the spice rub, pressing it firmly onto the surface to form an even crust.
Place the beef roast on the grill over the indirect heat zone (not directly over the flames or coals). Close the lid and cook for about 60-90 minutes, or until the internal temperature reaches 130°F for medium-rare, 140°F for medium, or your desired doneness.
Meanwhile, prepare the barbecue glaze by mixing the barbecue sauce and apple cider vinegar in a small bowl.
During the last 15 minutes of cooking, brush the barbecue glaze all over the roast, turning it occasionally to ensure a sticky, caramelized coating. Watch carefully to avoid burning.
Once the roast reaches your desired doneness, remove it from the grill and tent it loosely with foil. Allow it to rest for 10-15 minutes to let the juices redistribute.
Slice the roast thinly against the grain and serve with additional barbecue sauce on the side if desired.
Nutrition Facts
Calories |
897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 855 mg | 37% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 19.3 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 961 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
