BBQ Beef Roast with Cherry Relish

BBQ Beef Roast with Cherry Relish

courtesy Lake Tahoe Markets

This killer roast beef recipe is slow cooked on the bbq. The rub is a little spicy, a lot smoky, and a tad sweet from the sugar. It’s gluten free, paleo, and best of all, you don’t have to turn on the oven. That means you can enjoy tender, juicy, roast beef even in the hottest part of summer. The accompanying fresh cherry relish is not to be skipped. You may even want to make a double batch.

1 3 lb. cross rib roast
4 cloves garlic, sliced lengthwise
½ Tbsp. smoked paprika
½ tsp. sea salt
½ tsp. ground chipotle
1 tsp. finely ground coffee
1 tsp. cocoa powder
3 tsp. sugar
½ Tbsp. olive oil

4 cups cherries, pitted and sliced
½ cup finely diced red onion
¼ tsp. sea salt
¾ tsp. ground allspice
½ tsp. ground chipotle
2 Tbsp. balsamic vinegar
12 leaves cilantro, finely sliced (optional)

Rest roast beef on the counter for 30 minutes.  Preheat a gas grill by turning one burner on high, and the other burners on low. With a sharp knife, poke slits into the roast beef large enough to fit your garlic. In a small bowl, mix smoked paprika, salt, chipotle, coffee, cocoa, and coconut sugar. Rub the spice mixture all over the beef including on the ends. Finally, coat the beef with the olive oil.  Place the meat on the cool side of the grill. Aiming for a temperature of 250-300º. You can turn off one of the burners to achieve that temperature. Close the lid and start checking the temperature of the beef after 45 minutes. Flip the roast beef when you check the temperature and continue to check every 15 minutes once the internal temp is 100º. Turn the roast each time you check.  When the roast reaches 120º, pull it off the grill, tent with foil, and allow to rest for 10 minutes before slicing.

Mix cherries with onion, sea salt, allspice, chipotle, and vinegar. Add cilantro just before serving.

Until Next Time…

Happy Gardening…

Aaron Aveiro
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