How to Make Roast Beef in a Weber Kettle

beef roast

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin is leaner, and chicken thighs are more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: apple cider

Grape juice adds flavor without alcohol, and apple cider is often less expensive.

Remove the lid from the Weber kettle and take off the cooking grate.

Move the charcoal baskets to one side.

Lay down three fire lighters and light them with a Zippo butane torch.

Fill a charcoal chimney with briquettes and place it on top of the fire lighters.

Wait about 10 minutes until the briquettes are ashed over and red hot.

Trim the eye of round roast by removing silver skin and squaring up thin edges.

Season the roast with a light coat of olive oil, then apply beef bounce rub.

Spread the charcoal briquettes out in the kettle and put the lid on to preheat.

Place a drip tray between the charcoal baskets and put the cooking grate back on.

Insert a meat probe into the thickest part of the roast and place it on the cooking grate.

Ensure the top and bottom vents of the kettle are wide open and let the roast cook.

Aim for an internal temperature of 130°F (54°C) for medium rare, cooking at around 450°F (230°C).

After about 1 hour and 15 minutes, flip the roast over to avoid burning.

Prepare baby broccoli by mixing olive oil, lemon juice, and garlic goals rub, and set aside.

After about 1.5 hours, check the internal temperature and remove the roast when it reaches 130°F (54°C).

Wrap the roast loosely in foil and let it rest for 10-15 minutes.

Grill corn over the charcoal baskets for a few minutes per side until charred, then brush with melted butter and sprinkle with salt.

Grill baby broccoli for 2-3 minutes per side until cooked.

Cooking Techniques

Equipment Needed

Spice Level: