Grilled English Roast Recipes

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ENGLISH ROAST BEEF



English Roast Beef image

A pot roast that can't be beat! A blend of flavors you never would expect. This has become a favorite of my historical interpreter friends. Wine can be substituted for water in the roasting pan if you like.

Provided by SHADOWS1

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 3h20m

Yield 8

Number Of Ingredients 15

5 pounds beef round roast
salt and pepper to taste
2 tablespoons butter
½ cup water
½ teaspoon dried sage
½ teaspoon dried mint
1 medium onion, sliced
1 clove garlic, minced
⅛ teaspoon seasoning salt
⅛ teaspoon red pepper flakes
1 tablespoon butter
1 tablespoon all-purpose flour
½ cup cold water
¼ teaspoon dried sage
¼ teaspoon dried mint

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Season the roast with salt and pepper to taste. Melt 2 tablespoons butter in a Dutch oven over medium-high heat. Brown the outside of the roast on all sides in the butter. After the roast is browned, add 1/2 cup water to the pan, and sprinkle 1/2 teaspoon of sage, and 1/2 teaspoon of mint onto the roast. Place onion and garlic into the pan if desired, and season with seasoning salt and red pepper flakes, if using.
  • Cover the pot, and place the roast in the oven for 2 to 3 hours depending on how well done you prefer the meat to be. 2 hours for rare, and 3 for well done. Removed finished roast to a pan to keep warm.
  • Melt 1 tablespoon of butter in a medium skillet. Whisk flour into melted butter until smooth. Remove from heat, and stir in 1/2 cup cold water. Mix until a smooth paste is formed. Return to medium heat, and season with remaining sage and mint. Stir in the liquid from the roasting pan, and boil, stirring constantly until the gravy is thickened. Remove from heat. Slice the roast and serve with gravy poured over the meat.

Nutrition Facts : Calories 547.3 calories, Carbohydrate 2.3 g, Cholesterol 184.4 mg, Fat 31 g, Fiber 0.3 g, Protein 61.2 g, SaturatedFat 13.2 g, Sodium 255.4 mg, Sugar 0.6 g

GRILLED ROAST BEEF RECIPE



Grilled Roast Beef Recipe image

This simple grilled beef roast recipe can be enjoyed as the main entree for your meal or use it to make an assortment of different sandwiches and wraps. It is perfect for a backyard barbecue on Memorial Day, Father's Day, or the 4th of July.

Provided by RecipeTips

Time 1h

Number Of Ingredients 3

to 3 pound beef roast
cooking oil
Salt and pepper to taste

Steps:

  • Turn grill on high and allow to heat up for 15 to 20 minutes. Rub the roast with oil. Season to taste with salt and pepper on both sides. Other seasoning can be added if desired. When grill is heat, place the roast over the direct heat and sear each side for 4 to 5 minutes. Once seared, move to an area of indirect heat by leaving one side on medium-high heat and turning off the other side on a gas grill. Place the roast on the side that is turned off. On charcoal grill hot coals should be moved to one area and the roast should be place over the area where there are no coals. Cover the grill and allow the roast to cook for about 1 hour for a medium rare 2-3 lb. roast. The temperature of the grill should be around 400° F. Check for doneness with a meat thermometer. For medium rare - 145°, medium - 160°, and well done - 170°. Cook for approximately 1 1/2 for medium and 2 hours for well done. Be sure to check for doneness often because timing can vary depending on roast size and heat of the grill. If you don't have a thermometer for checking doneness you will have to cut into the roast close to the middle and check for desired doneness. Roast should be removed from the grill when it is approximately 5° below desired temperature and then be allowed to set for 15 minutes before carving. In this time the temperature will rise approximately another 5°. Carve and serve as desired.

ENGLISH ROAST BEEF



English Roast Beef image

Make and share this English Roast Beef recipe from Food.com.

Provided by Chef Shadows

Categories     Roast Beef

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 14

5 lbs beef round roast
2 tablespoons butter
1/2 cup water
1/2 teaspoon dried sage
1/2 teaspoon dried mint
1 tablespoon butter
1 tablespoon flour
1/2 cup water, cold
1/4 teaspoon dried sage
1/4 teaspoon dried mint
1 whole onion, sliced
1 garlic clove, minced
1/8 teaspoon seasoning salt
1/8 teaspoon crushed red pepper flakes, hot

Steps:

  • Salt and pepper roast well.
  • Place the butter in your pan and melt it over medium heat.
  • Brown the roast on all sides in this butter.
  • After browning add 1/2 cup water to the pan.
  • Put sage and mint on the roast.
  • Cover pan.
  • Roast at medium heat ( 325 -350 ) for 3 hours if you like well done or 2 hours for rare.
  • Every hour or so look to make sure there is at least 1/2 cup liquid in the pan.
  • When done to your liking remove roast to a plate and keep warm.
  • GRAVY: Melt butter in a clean fry pan over medium heat.
  • Add flour to melted butter.
  • Stir until well mixed with the butter.
  • Remove from heat and add 1/2 cup cold water,
  • The water must be cold, not hot, or the flour and butter will become lumpy.
  • Mix until a smooth paste is formed.
  • Place the pan back on medium heat.
  • Add sage and mint.
  • Now add all the liquid from the roasting pan and mix it well.
  • Stir all the time and let it boil slowly until thickened.
  • Remove from heat and serve over roast.
  • OPTIONS: The onion, garlic, seasoned salt and crushed red pepper are added to the roast before cooking. Red wine can be used instead of water while roasting (use water only in the gravy).

GRILLED ENGLISH ROAST



Grilled English Roast image

Make and share this Grilled English Roast recipe from Food.com.

Provided by nevillessault

Categories     Meat

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 7

3 -3 1/2 lbs english roast
1/3 cup A.1. Original Sauce
3 tablespoons lemon juice
2 tablespoons oil
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Mix marinade in a 9 X 13 baking dish.
  • Add meat into marinade, cover and refrigerate for 4 hours.
  • Turn meat over several times in the marinade.
  • Remove from marinade.
  • Grill over indirect medium heat.
  • Cook for 30 minutes or until desired doneness.

Nutrition Facts : Calories 329.6, Fat 14.4, SaturatedFat 4.5, Cholesterol 145.2, Sodium 361.7, Carbohydrate 1.9, Fiber 0.1, Sugar 1.2, Protein 48.7

THE BEST GRILLED SIRLOIN TIP ROAST



The Best Grilled Sirloin Tip Roast image

If you're looking for a flavorful cut of meat that's still pretty lean, give this tri-tip steak recipe a try. I like to cook it slowly over indirect heat, mopping it frequently with red wine sauce. -James Schend, Pleasant Prairie, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 6 servings.

Number Of Ingredients 15

1 beef sirloin tip roast or beef tri-tip roast (2 to 3 pounds)
1 tablespoon kosher salt
2 teaspoons dried thyme
2 teaspoons garlic powder
1 teaspoon coarsely ground pepper
2 tablespoons olive oil, divided
1 small onion, chopped
1 bottle (750 milliliters) dry red wine
6 fresh thyme sprigs
1 garlic cloves, crushed
1/2 teaspoon whole peppercorns
3 whole cloves
6 tablespoons softened butter
2 tablespoons prepared horseradish
3 tablespoons fresh thyme leaves

Steps:

  • Sprinkle roast with salt, thyme, garlic powder and ground pepper. Cover and refrigerate at least 8 hours or up to 24 hours. Meanwhile, in a sauce pan, saute onion in 1 tablespoon oil until tender, about 5 minutes. Add wine, thyme, garlic, peppercorns and cloves. Simmer until reduced to ¾ cup. Cool; strain, discarding solids, and refrigerate., Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer's directions., Pat roast dry with paper towels. Brush with remaining 1 tablespoon oil; place over drip pan. Grill, covered, over medium-low indirect heat, brushing with mop sauce every 20 minutes, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-1/2 to 2 hours. Let stand 15 minutes before slicing., If desired, in a small bowl, stir together butter, horseradish and thyme. Serve on top of roast.

Nutrition Facts : Calories 262 calories, Fat 13g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 1027mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein.

GRILLED ROAST BEEF



Grilled Roast Beef image

Provided by Mark Bittman

Categories     dinner, roasts, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 3

1 5- to 7-pound standing rib roast
Salt and freshly ground black pepper
1 clove garlic

Steps:

  • Prepare a grill for indirect cooking. If gas, turn only one side on, or just the front or back burner, depending on grill's configuration. Placing an aluminum tray of soaked wood chips over flames to impart a wood flavor to meat is optional. If grilling over wood or charcoal, build a fire on one side of grill only.
  • Sprinkle meat liberally with salt and pepper. Cut the garlic clove and rub all over meat. If you want intense garlic flavor, cut slivers of garlic and use a sharp, thin-bladed knife to insert them into meat.
  • Place roast directly on cool side of grill and cover. Monitor meat's temperature and keep fire alive, checking every 30 minutes or so. Target internal temperature for meat is just over 120 degrees for rare, 125 degrees for medium-rare (meat's temperature will climb about 5 degrees after you take it off grill). A 5-pound roast will be done in under 2 hours; a 7-pounder in just over 2 hours. Let meat rest before slicing and serving.

Nutrition Facts : @context http, Calories 1216, UnsaturatedFat 49 grams, Carbohydrate 1 gram, Fat 105 grams, Fiber 0 grams, Protein 62 grams, SaturatedFat 43 grams, Sodium 1059 milligrams, Sugar 0 grams

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