roast and potatoes

Grilled Roast and Potatoes

Cook grilled roast and potatoes for summer BBQs and special holiday dinners. It’s an easy meal everyone will enjoy.

Roast and Potatoes is an tasty meal for holidays and summer BBQ’s with family and friends. It’s easy to make and filling for your guests. Instead of heating the house, make a grilled roast and potatoes next time.

The SABER® EZ Grilling Accessories makes grilled roast easy cook. The secret is keeping the temperature low enough so that the roast doesn’t overcook and dry out before it’s ready. With the Rib and Roast Rack, the roast sits nicely above the grates to cook more indirectly, and pairing with the Roasting Pan, you can roast your potatoes and veggies underneath. The roast will flavor the vegetables

When cooking roast, we recommend a nice medium rare to medium, but you can grill to your preferred doneness. Test the center of the meat with a digital thermometer before pulling the roast off the grill.

Doneness     Temperature     Color
Rare     120-125°F     Center is bright red and pinkish toward the exterior
Medium Rare     130-135°F     Center is very pink and slightly brown toward the exterior
Medium     140-145°F     Center is light pink and outer portion is brown
Medium Well     150-155°F     No pink
Well Done     160°F     Brown throughout

Ingredients

  • Meat
  • 4-5 pound bone-in roast
  • 6 cloves garlic, peeled (or 1 tablespoon minced)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • Vegetables
  • 1 pound new potatoes, cut in half
  • 3 carrots, cut into 2” chunks (halved if more than ½” thick)
  • 1 medium onion, peeled and quartered
  • 4 cloves garlic, unpeeled
  • 2 tablespoon olive oil
  • 1 ½ teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 teaspoon Herbes de Provence

Directions

  • Mash the garlic, salt and pepper into a paste. Cut slits in the roast and press some of the paste into the slits. Rub the remainder of the paste on the outside of the roast. Place the roast in the Rib and Roast Rack.
  • Put vegetables in the Roasting Pan. Toss with olive oil and sprinkle with salt, pepper and Herbes De Provence.
  • Preheat half the burners on Medium. Put the Roasting Pan on the unlit part of the grill. Sit the Rib and Roast Rack on the pan.
  • Grill roast until desired doneness.
  • Vegetables should be tender and brown. Gently shake pan every 15 minutes or so to rearrange if the edges are browning quicker than the center.

Note: Try this recipe with a prime rib, tenderloin or even a brisket.

grilled roast and potatoes

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