Set up your grill for indirect heat and preheat to 225 degrees Fahrenheit as measured at the grate (250 degrees Fahrenheit dome temp on a Big Green Egg).
Tie your roast and season on all sides with a dry rub made of the salt, pepper, garlic and red pepper flakes.
Place the roast on a roasting rack above a roasting pan filled with the stock, garlic, and rosemary.
Place the roasting rack/pan on the grill over the indirect (no coals or heat) area. Roast until the internal temp reaches 10 degrees less than your desired final temperature
Rest the roast while you raise the grill temp to 500-550 degrees Fahrenheit and change to a direct heat set up.
Remove the garlic and rosemary from the au jus that has formed in the roasting pan and discard. Season au jus with salt and pepper as needed.
Sear the roast directly over the coals for 1 minute per side on all sides.
Allow roast to rest another 10-15 minutes after the sear. Slice and serve.
For your guests that want more than medium rare, a quick "bath" in beef broth in a heated skillet will quickly make the pink disappear and get the slice of roast to their liking.
Big Green Egg set up details: lump coal, no wood, platesetter in "legs up", V-rack set on top of platesetter and stoneware drip pan.
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|Serving Size: 1 Serving (526g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 668 (74%)|
|Amt Per Serving||% DV|
|Total Fat 74.2g||99 %|
|Saturated Fat 30.6g||153 %|
|Monounsaturated Fat 32g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 198.4mg||61 %|
|Sodium 933.7mg||32 %|
|Potassium 1223.6mg||32 %|
|Total Carbohydrate 3.5g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3.4g|
|Protein 51.7g||74 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 901
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