We love the holidays at TEC Grills! That’s because the holidays are the perfect time to present an impressive grilled roast beast to your family and friends as the centerpiece of your holiday meal. The best part of grilling a holiday roast is that while it looks impressive, it is actually quite simple to prepare on your TEC Grill using our Smoker/Roaster Accessory.
While Thanksgiving is definitely ruled by turkey, Christmas gives you the chance to explore other meats like beef, pork, ham, or even lamb. One of our favorites is to make a delicious beef roast because you have a lot of options when it comes to cuts of beef. You can grill the traditional prime rib or beef tenderloin. Or you can look for other cuts of meat that are from the same part of the cow, like the eye of round or rump roast. You will still get the same beefy flavor, but without the price tag that accompanies a prime rib or tenderloin.
But since these cuts of beef are so lean, it is very important to cook them carefully so that they do not become dry, tough, and chewy. You already have a head start by using your TEC Grill. The 100% infrared heat will help you in not drying out the roast. Then you want to use the Reverse Sear method of cooking. This is where you grill the roast low and slow, and then finish it off with a quick sear at the end. We also recommend investing in a good remote digital thermometer, like the iGrill, so you can just put the roast on the grill and then monitor its temperature remotely. You can grab another glass of eggnog while you wait!
As for how to season your holiday roast, you can keep the flavors traditional, as in our recipe below for Dijon Mustard and Garlic Crusted Beef Roast with Horseradish Cream. The breadcrumb crust will give you a rich dose of savory garlicky mustard to add to the roast’s beefiness, and the sauce balances it all with spicy creaminess.
What are you grilling for your holiday roast? Share with us on Facebook: TECInfraredGrills or on Instagram: @tecgrills or #tecgrills
- 1 2 1/2 pound beef eye round roast (or prime rib, beef tenderloin, or rump roast)
- 1 cup panko bread crumbs
- 1/2 cup extra virgin olive oil
- 1/4 cup Dijon mustard (with or without seeds)
- 2-3 cloves garlic, minced
- 1/3 cup horseradish (preferably with beets)
- 1 tablespoon sour cream
- 1 tablespoon heavy cream
- Chives, chopped for garnish
- Remove the roast from the refrigerator at least 30 minutes before cooking.
- Rinse roast with cold water, and pat dry.
- Combine the bread crumbs, olive oil, mustard, and garlic in a small bowl. Season with salt and pepper. Add a little more oil (or even water) if mixture is too crumbly. It should hold together when pressed in your hand.
- Carefully press the bread crumb mixture all over the roast. Squeeze the roast to ensure that the crust will stay on the roast.
- Set roast aside while preheating the grill.
- Place the Smoker/Roaster rack on top of the grates of your TEC Grill.
- Preheat the grill on medium-low for 10 minutes with the hood closed.
- If using a remote meat thermometer (which we suggest), insert it into one end of the roast so that the probe is about in the middle of the roast.
- Place the roast on the Smoker/Roaster rack, and turn the heat down to low. You want the temperature inside the grill to be around 325 degrees.
- Roast for about 1 1/2 hours, or until the internal temperature is around 120 degrees F.
- Meanwhile, make the horseradish cream by combining the horseradish, sour cream, and heavy cream in a small bowl. Season with salt and pepper, and garnish with chives.
- Turn on the second burner of your grill, and preheat on high (or if you only have one burner, remove roast and Smoker/Roaster rack from the grill before turning up the heat to high).
- Sear all over the outside of the roast on high heat, just until grill marks start to show.
- Remove the roast from the heat, and let rest for 10-15 minutes before slicing. Serve with the horseradish cream.