Grilled Roast Beef With Horseradish Cream Sauce Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018
20110416-147669-roast-beef.jpg

A roast beef has been on my grilling to-do list forever, but sticker shock for rib roast or full tenderloin (my preferred cuts) has really been a setback—a special occasion price for a time that just never seemed to come. Instead of waiting it out, it was time to take a more frugal approach with beef eye round.

A good sear followed by an indirect cook is really all you need to make excellent roast beef out of the finer cuts, but for an already tougher piece of meat like the one I bought, Cook's Illustrated says to place the roast in an aluminum pan after the sear to shield it from excess heat, allowing it to cook more evenly, at a lower temperature.

This did the trick, transforming it into a tender roast beef. The meat was done to a nice medium, stayed juicy when sliced, and had an excellent herb crust, but for all that was right, it was still missing the beefy robustness a cut like a rib roast would deliver. That's where the horseradish cream sauce came in.

I won't truly be satisfied until my grill plays host to a beautiful tenderloin, but this will do for now.

Recipe Facts

Active: 40 mins
Total: 10 hrs
Serves: 6 to 8 servings

Rate & Comment

Ingredients

  • 2 tablespoons olive oil

  • 1 beef eye round roast, about 3 to 4 pounds

  • 2 tablespoons freshly ground black pepper

  • 2 tablespoons kosher salt

  • 1 tablespoon finely chopped fresh rosemary

  • 1 tablespoon finely chopped fresh thyme

  • 1 tablespoon finely chopped fresh parsley

  • Horseradish cream sauce

Directions

  1. Pat beef dry with paper towels. Brush all over with olive oil then season liberally with salt and pepper.

  2. In a small bowl, combine rosemary, thyme, and parsley. Sprinkle all sides of roast with herb mixture, using hands to pat into beef. Wrap beef tightly in plastic wrap and refrigerate overnight.

  3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place beef on the hot side of the grill and cook until well browned on all sides, about 10 minutes.

  4. Move beef to aluminum roasting pan and place on cool side of the grill, cover, and cook until an instant read thermometer inserted into the thickest part of the beef reads 125 for medium-rare or 130 for medium, about 40 to 60 minutes more. Remove from grill to carving board and let rest for 15 minutes. Carve and serve with horseradish cream sauce.

Special equipment

Grill, 1 (13- by 9-inch) disposable aluminum roasting pan

Nutrition Facts (per serving)
451 Calories
26g Fat
4g Carbs
49g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 451
% Daily Value*
Total Fat 26g 33%
Saturated Fat 10g 48%
Cholesterol 160mg 53%
Sodium 1246mg 54%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 49g
Vitamin C 4mg 21%
Calcium 60mg 5%
Iron 4mg 24%
Potassium 477mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes