Smoked Roast Beef
Slow-roasting beef on the grill is easy with pricey cuts. But could we make it work with bargain beef?
Why This Recipe Works
To turn an inexpensive cut into a tender, flavorful roast, we start by slow-cooking an eye-round roast over indirect heat on the cooler side of the grill. To moderate the temperature even more, we create a foil shield around the meat. Herbs, salt, and pepper season the meat, and a few tablespoons of ketchup intensify the meaty, savory flavor. Finally, we reload the grill while the roast rests and then sear it over a hot fire to create a nicely charred crust without overcooking the meat.