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5 from 1 vote

Roast Beef Recipe

The smoky rosemary flavor of this recipe will accompany that roast beef sandwich you will be taking to work for the next 4 days and almost make you forget that you are about to spend the next 4 hours of your life in a meeting to plan tomorrow's meetings. 
Servings: 8


  • 4 - 5 pound bottom round beef roast there are many types other than bottom round.  Ask your butcher which one they recommend
  • 1 tablespoon Kosher Salt
  • 1 teaspoon Fresh ground black pepper
  • 1 tablespoon Finely chopped fresh rosemary
  • Smoke pouch (click on the link for instructions)


  • Rub your roast with the salt, pepper and rosemary and let sit at room temperature for up to an hour, preferably more than 30 minutes.
  • Preheat the grill on high and place the smoke pouch over the hot part of the grill, we are going to sear that amazing beef roast before we go any further and get those wood chips smoldering.
  • Once the grill is heated and the roast beef has warmed up a little on the counter, place the roast on the hottest part of the grill.  Sear each side of the roast for about 5 - 8 minutes per side.  Your time may vary, but what we are looking for is a nice sear, to start the crust. It should look like this on each side:
  • Once you have seared EACH side, turn off one burner and turn the remaining burners to medium for indirect cooking.  For a 3 burner system, turn off the middle burner and leave the outside burners on medium.  For a 4 burner system, turn off the middle 2 burners and leave the outside 2 on, you get the point.  Place the roast beef over the 'off' burners.Important Note:  Check out this grilling tip if you use your grill's lid thermometer as an indication of your cooking temperature.  Here's a hint, it's lying to you...
  • You should now have a smoking smoke pouch and a roast sitting on the 'cool' part of your grill.  Place the thermometer in such a way that you can "peak" in on the temperature.  Now regulate the burners so that the thermometer reads right around 300 degrees.  Leave the lid closed as much as possible and let it cook for about an hour and a half.
  • Check the meat temperature after about an hour and a half by inserting an instant read thermometer into the thickest part of the beef roast.  I recommend shooting for between 145 and 150 for a medium to medium rare roast beef.  For a 4 pound roast, this will generally take between 2 and 3 hours.  At this point, you can go ahead and leave the meat thermometer in the roast.  Again, position it so you can peak in on it from the holes on the side of the grill so you don't have to open the lid and lose all of the heat.
  • Once the instant read thermometer reaches between 145 and 150, remove the roast from the grill and place on a carving surface.  Allow the roast to cool for about 15 minutes to let the juices redistribute, then carve against the grain with an electric knife.