We had taken a beef roast our of the freezer a few days ago because we were planning on cooking it when the weather was a little cooler. However, our plans kept getting rearranged and changed, as did the weather, so I had to come up with a good plan B. Plan B was to grill it. I had never grilled a roast before, and I wasn’t sure if it would cook right, so this was a new experiment for me. But surprise, surprise, it worked, and came out just great, despite the fact that Larry almost burned down the house in the process. He had the grill on high, and walked away for a bit, and when he came back to the grill, flames were dancing high all around the grill and he said the temperature gauge had reached its peak and then some. He rescued it just in time though, and the roast actually came out just perfect.
I had marinated the roast in the refrigerator for a couple of days, which allowed the flavors to really soak in. All I used was garlic, salt pepper, olive oil and fresh rosemary, but it didn’t need anything else. I made a paste with all the ingredients and rubbed it all over the meat, making sure to coat it completely. Then, like I said, our plans kept getting changed, so it sat in the fridge for a couple of days. I served it with grilled potato wedges and the rest of my Brussels sprouts salad. Brussels Sprouts Salad with Chicken I put potatoes on the grill all the time too. It is an easy way to cook the potatoes without heating up the house.
The meat is perfectly charred on the outside, and pink to perfection on the inside. Delicious!
It only takes a few simple ingredients for the potatoes. (Yes, there is other stuff in the background. I was going to make some cookies, but once again, I ran out of time, and only had time enough to make the potatoes, so did not remove my other ingredients. I will save those for another day).
Grilled Potato Wedges
2 large russet potatoes, peeled and cut into wedges
salt and pepper to taste
1 tsp cayenne pepper, optional
2 TBSP garlic
1-2 TBSP parsley
3-4 TBSP olive oil
Toss everything together, making sure to completely coat the potato wedges, then lay the wedges in a single layer onto some aluminum foil. Cover with another pieces of aluminum foil and seal tightly. Your potato packet is now ready for the grill. Grill for about 30 minutes or so.
Once everything is cooked to perfection, it is time to plate it up and enjoy. I served a rich and fruity red blend (one of our own, that we bottled from our favorite winery, InVINtions A Creative Winery, that you can check out at www.InVINtionsWinery.com )
Voila! The end result was just perfect. A beautifully delicious grilled roast beef, roasted potatoes and a Brussels sprout salad (no chicken this time), and a glass or two of fantastic wine. We are definitely living the good life!