Garlic and Pepper Beef Roast Recipe

Garlic and pepper were intended to be "married" to beef.  In this recipe, the marriage is certainly complete.  The garlic and pepper bring out the best of the meat which has been enhanced dramatically by the early smoking time.  This is another very versatile recipe as the aromatics and flavor of the meat will change ever so slightly with the type of wood being used.  The recommended pellets for this recipe are mesquite, hickory or cherry.

A combination of woods like Bear Mountain Mesquite and Cherry pellets will impart even more dynamics into this dish.  "Variety is the spice of life".

Ingredients:

1 ½ # Boneless rump, sirloin, top or eye of round beef roast

1 ½ t Course ground black pepper

2 T Rocky Mountain Garlic and Herb Dry Marinade

Directions:

Mix the pepper and dry marinade in a small bowl.  Wearing food grade latex gloves, liberally rub the pepper mixture all over the beef roast then place into a plastic bag.  Allow roast to marinate for 3 hours or overnight.  Remove roast from refrigerator and allow meat to warm to room temperature, approximately 1 hour.

Start the pellet grill and heat to 225 F for smoke.  Place roast onto grill grate and allow to smoke for 1 ½ hours. 

Increase the grill temperature to 325 F degrees.  After approximately ½ hour, measure the internal temperature using an instant read thermometer.  When internal temperature is 140 F degrees, wrap roast in heavy duty aluminum foil and place back onto grill.  Turn off the grill.  Remove the roast after one hour of resting. 

Cut the roast into thin slices.  Serve the juices that have collected in the foil over the sliced meat.

By Robert Devon, PGO (TM) Pellet Grill Outlet Contributor