Grilling Juicy Roast Beef to Perfection Without a Rotisserie

A perfectly cooked roast beef fresh off the barbecue is a thing of beauty. The crispy seasoned exterior gives way to tender juicy meat inside. But not everyone has a fancy rotisserie attachment for their grill. No problem! You can achieve amazing roast beef using a basic charcoal or gas grill.

With a few special techniques like indirect heat and basting, your barbecue roast beef will turn out incredibly moist and packed with smoky flavor. Keep reading to learn how to nail it every time. We’ll cover choosing the right cut, prep work, grill setup, monitoring doneness, and serving suggestions.

Picking the Best Roast for the Grill

For optimal results without a rotisserie, go for a well-marbled roast like:

  • Ribeye roast: This prime rib offers great fat content and beefy flavor. The bone-in version has more moisture.

  • Top sirloin roast Budget-friendly with good marbling Slice across the grain when serving

  • Tri-tip roast: Flavorful cut from the bottom sirloin, ideal for grilling whole.

  • Chuck shoulder roast: Contains connective tissue that breaks down into tender, juicy meat.

Look for a 2-3 pound roast to feed 4-6 people. Estimate 1/3 to 1/2 pound per person. Avoid super lean roasts like eye of round, which can dry out.

Proper Seasoning and Prep

  • Generously apply a salt, pepper and garlic powder rub. Let it penetrate the meat for 30-60 minutes before grilling.

  • Bring the roast to room temperature before cooking for even heating.

  • Tie roasts into a uniform shape with butcher twine to promote even cooking.

  • Lightly coat the roast with oil to encourage browning and use a grill basket for easy handling.

Setting Up Your Grill for Indirect Heat

Indirect heat prevents burning by gently surrounding the meat. To set it up:

On a charcoal grill:

  • Bank hot coals steeply to one side of the grill.

  • Place a drip pan on the empty side to catch drippings.

On a gas grill:

  • Turn off the burners on one half of the grill.

  • Add a drip pan under the off burners.

  • Maintain a heat of 350-375°F, adjusting vents as needed.

Placing and Monitoring the Roast

  • Put the roast over the drip pan, not directly over the coals or lit burners.

  • Insert a meat thermometer to monitor the internal temp. Close the grill lid.

  • Turn and baste the roast with a beef broth and butter mixture every 20-30 minutes.

  • Remove from the grill at 135°F for medium-rare or 145°F for medium doneness.

Letting the Roast Rest

  • Transfer the roast to a cutting board and tent it loosely with foil after grilling.

  • Let rest for 30-45 minutes so juices can redistribute through the meat.

  • This ensures you get the most tender, juicy slices when you carve it.

Carving and Serving Your Masterpiece

To slice the roast:

  • Use a sharp knife to cut thin slices against the grain of the meat.

  • Cut just before serving to prevent moisture loss.

  • Pair roast beef with grilled veggies, potatoes, or bread for a complete meal.

  • Serve with chimichurri, horseradish sauce, au jus, or roasted garlic for extra flavor.

  • Use leftovers for amazing roast beef sandwiches or salads.

With the right techniques, you don’t need any fancy equipment to make incredible barbecue roast beef. Choosing a well-marbled cut, indirect heat, strategic basting, and resting result in incredibly tender and juicy meat. Vary the rubs and sauces to put your own spin on this classic barbecue dish. Your guests will be begging for seconds!

Rotisserie Roast on the Weber


Can you cook a roast on the BBQ without a rotisserie?

If you don’t have a rotisserie, you can cook the roast right on the grill by using indirect heat roasting. PIERCE roast all over with fork. PLACE in large sealable freezer bag with 2 cups of your favourite marinade; seal and refrigerate for 12 to 24 hours.

How long does it take to cook a roast on the barbecue?

As a rule of thumb, you’ll need to grill your roast for 15 to 20 minutes per pound, depending on your desired doneness. A medium rare roast should cook to 130 to 135 degrees, while a medium roast should cook to about 140 degrees before removing it from the grill.

How to cook roast beef in a hooded barbecue?

If roasting, place the beef on a roasting rack in roasting dish; place the dish on the hotplate or grill over indirect heat and close hood. Cook until beef is done to your liking, about 30 minutes per 500 g; basting with juices in the roasting dish occasionally.

How to grill a beef roast on a gas grill?

Set the temp on the grill to about 300 to 250. For the first hour grill the roast on indirect heat away from the flames for about 1 hour. Then wrap it in 3 layers of heavy-duty foil. Now back on the grill with indirect heat for another 2.5 hours.

How do you cook a roast without a rotisserie?

To Cook Without Rotisserie: Place roast directly on grill positioned over a drip pan that is moved to one side; turn heat off under just the roast. Insert meat thermometer into middle of roast, avoiding spit rod (if using). Cook at constant heat, in closed barbecue, until thermometer reads 140°F (60°C) for medium-rare (about 30 min per lb/500g).

How do you cook roast beef on a rotisserie grill?

This BBQ roast beef can be described in just three words: juicy, tender, and flavorful! Prepare an outdoor rotisserie grill for medium heat. Mix paprika, salt, pepper, rosemary, and thyme together in a small bowl. Cut slits on all sides of roast; insert garlic into slits. Rub spice mixture all over meat.

How do you cook a beef rotisserie?

Place the rotisserie rod onto the grill, close the lid, and let it cook for about 20 minutes per pound of meat. Use a meat thermometer to ensure it reaches your desired level of doneness. Once cooked, remove the beef roast from the rotisserie and let it rest for a few minutes before carving. Slice the roast beef into thin slices and serve hot.

How do you cook a roast in a rotisserie?

Cut slits on all sides of roast; insert garlic into slits. Rub spice mixture all over meat. Place roast on the preheated rotisserie and cook until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 5 hours. Let rest for 20 minutes before slicing.

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