Grilled Sirloin Tip Roast with Italian Seasoned Veggies
Rate Your Roast
Not Your Momma's Pot Roast
- ~ 3 lb Sirloin Tip Beef Roast
- 1/2 cup Red Wine
- 3 Tbsp Red Wine Vinegar
- 2 Tbsp Worcestershire Sauce
- 3 cloves Garlic
- Salt & Pepper, to Taste
- 2 Tbsp Soy Sauce
- 1 Tsp Thyme, Dried
- 2 lbs Baby White Potatoes
- 5 whole Carrots
- 2 Tbsp Olive Oil
- 1 Tbsp Italian Seasoning
- 1 Tsp Garlic Powder
- 1/4 cup Parmesan or Romano Cheese, Freshly Grated
It's Heating Up...
- Put wine, vinegar, Worcestershire, garlic, soy sauce, and salt & pepper in a gallon sized Ziplock bag. Add the roast to the bag, press the air out, and seal. Place in the refrigerator overnight to marinade.
- Form a charcoal fire with the briquets on one side of the grill. Tie the roast with cooking twine if necessary to create less surface area exposed to heat and a thicker cut, to keep the roast medium rare. When coals are white, place the roast on the opposite side of the grill from the coals. Cover, but lilt the lid on the coal side to let some heat escape. Keep the grill vents open.
- Grill meat for 20 minutes, rotate 180 degrees, and grill another 20 minutes.
- Time to sear. Flip the roast so that it is directly over the coals. Sear the meat for 3 minutes on each side.
- Preheat the oven to 425F. While the meat is cooking, peel the carrots, and cut them lengthwise at a diagonal. Rinse the carrots under cool water with the potatoes. Put the vegetables in a large bowl and season with olive oil, salt & pepper, Italian seasoning, and garlic powder.
- Line a half sheet pan with aluminum foil (for easy clean-up). Pour the veggies on the pan. Season them again with salt, Italian seasoning, and garlic powder. Layer the flavor.
- Roast the vegetables for 25 minutes. Remove them from the oven and cover with cheese (I like to freshly grate the parmesan or Romano). Return to the oven for 10 minutes or until the cheese is a crispy golden brown.
- Finely slice the rested meat against the grain, and serve with the potato/carrot/cheese blend.
Slow Grilling the Roast
The Seared Roast
Seasoned Potatoes and Carrots
Parmesan Romano Roasted Veggies
© 2016 Melissa Althen