Recipe – Big Green Egg Sticky Balsamic Roast Beef With Root Vegetables
Ingredients
Directions:
Step 1 – Remove the roast from the fridge 1 hour 30 minutes-2 hours before cooking to allow it to come to room temperature.
Step 2 – Preheat the Big Green Egg to 266°F/130°C, set up with the convEGGtor and grilling rack for indirect cooking.
Step 3 – In a small bowl, mix together the balsamic glaze ingredients and set aside.
Step 4 – Place the roast in a large bowl or on a plate. Drizzle with 2 tablespoons olive oil, season generously with salt and pepper, and rub it well into the beef.
Step 5 – Place the roast on one side of the Big Green Egg, close the lid, and cook for 30 minutes.
Step 6 – While the roast is cooking, chop the vegetables, drizzle with olive oil, season with salt and pepper, and toss to coat. Place them into a Cast Iron Dutch Oven.
Step 7 – After 30 minutes, open the Big Green Egg. Add the Cast Iron Dutch Oven with vegetables next to the beef and turn the roast over. Close the lid and cook for 1 hour.
Step 8 – After 1 hour, toss the vegetables and turn the beef again. Baste both the beef and vegetables with the balsamic glaze, ensuring everything is well coated.
Step 9 – Continue cooking for 30-45 minutes, or until the internal temperature of the beef reaches 113-122°F/45-50°C and the vegetables are nearly cooked.
Step 10 – Carefully remove the beef and vegetables from the Big Green Egg. Remove the grilling rack and convEGGtor, then return the grill to the heat for direct cooking.
Step 11 – Place the beef and vegetables directly onto the grill and cook for 2-4 minutes, turning to avoid burning.
Step 12 – Once a char has developed, remove the beef and place it on a board to rest. Check that the internal temperature reaches 127-131°F/53-55°C for medium doneness.
Step 13 – Slice the beef, transfer the vegetables to a serving bowl, and serve.
