Oh!! Happy Day, I actually fixed that tough Grilled Roast from yesterday. The poor thing went from bad to great. But as all food accidents happen, great ideas come forth. This tough thing reinvented itself to being so tender we only needed a fork. So a new recipe was born. Honestly, this recipe is only for a cheaper cut of meat and if you have loads of time.
My first choice is a Crock pot, then the oven, and finally an outside grill. (Remember an outside grill can replace the Crock-pot and the oven, if you have them.)
Another of my favorite mantra’s, along with 13 million other cooks, is and should be” Low and Slow”.
I wanted to make an inexpensive Beef Roast and I think I did. While it took two days it was sooo good. I cannot guarantee your Roast will turn out as mine did, but you may want to try. However I would suggest picking the oven or a Crock pot. Please write down everything you do. If it turns out great you will want to repeat the recipe. And if it doesn’t you really do not want to repeat the disaster (as I did on day 1). Sniff!
I wish I could say do this, it is so easy. But I cannot. If you want a really great Grilled and Slow Cooked Roast, that is fork tender, this one is for you if you have the time.
I froze the remaining amount of beef for left over’s and plan on hot beef sandwiches and beef and noodles. This meal cost us $6.00 for the meat, and $4.00 for the sides. Not bad for eight meals.
So if you have purchased an inexpensive beef roast you might want to try this recipe.
1 tablespoon kosher salt
2 tab thyme
2 tab rosemary
1 teaspoon sage
3 teaspoons freshly ground pepper
1/3 cup olive oil
8 garlic cloves
1-4 pound Top Round Roast
1 Aluminum Pan
How I did it;
I, Combined the salt, thyme, rosemary, sage and pepper, set aside.
Make 8 slits in beef roast. Insert a garlic clove into each slit.
Cover roast with olive oil. Sprinkle the rub evenly over roast.
Cover seasoned roast with plastic wrap, and refrigerate 16 to 24 hours.
Poke 9 holes in aluminum pan.
Remove roast from plastic wrap and allow it to reach room temperature.
Prepare charcoal grill with hot spot and cool spot.
Sear roast on all sides. Place roast in aluminum pan and place on cool side of grill.
Open vent and close grill.
Grill and turn half way through. Total time stated was 40 to 60 minutes.
Remove and allow to rest 20 minutes.
Ok this is where it all went south. TOUGH! DRY! So I decided to try and save it. And miracle of miracles, I did. 24 hours later.
Would I do this again, yes. except for keeping it on the grill in a pan with holes in it. Cheap cuts of meat need liquids to help it stay moist. But one of my mantra's is and always will be. TRY THE RECIPE AS WRITTEN ONCE. Then if you don’t like it, do your own thing. And I did, and saved the roast.
I put the cooked roast in a pan with four cups of beef broth. Covered it tightly with foil. Cooked it slowly on a low heat of 225 for three hours. It was like butter. No knife needed.