Even if it’s winter or there isn’t a holiday in sight, there’s no reason to stop using the grill! It’s such a great tool for turning the ordinary into dinner party fare. There’s not much you can do in the kitchen that you can’t do on a four-burner TRU-Infrared™ grill.
We’ll walk through the preparation step-by-step, or you can scroll down for the printable version.
Bourbon Glaze Ingredients
Anyone can do standard potatoes with roast beef, but this dish shines with root veggies of other types: a mix of carrots, rutabaga, parsnips and onions. The secret to roasting all these veggies is to cut them into similarly sized pieces. After peeling and cutting all the root veggies, they get tossed in a mix of equal parts molasses and bourbon, then put onto a grill pan and added to one side of the middle grates on the Char-Broil® TRU-Infrared™ grill about an hour before dinner. Preheat the grill about 10 minutes prior to 425°F with the middle burners then turned off.
Roasting Root Veggies
Starting with the marinade, it’s easy to put together. Soy sauce, bourbon and vegetable oil are the main ingredients with a bit of grainy mustard and some salt and pepper. All the ingredients go in a blender for about 30 seconds on high, then go over the roast of choice in a zip-closed bag with a cipriani onion, quartered, and a couple smashed garlic cloves. The bag, once closed, goes in a shallow pan in the fridge for up to 6 hours, turning ever hour to ensure good coverage.
Readying Roast Beef
After the veggies are on, take the roast out of the fridge and remove it from the baking dish/shallow pan. Add in one medium to large onion, cut into several pieces, along with 3-4 carrots, 2 celery stalks and 3 smashed garlic cloves. The veggies should all be cleaned and loosely chopped, but they don’t need to be peeled. The roast goes right on top of the bed of aromatics and the marinade is added, along with some salt and pepper. With that, the whole thing goes onto the middle grates of the grill for about 45 minutes or until the roast hits about 130°F internal temperature. The roast needs to rest, under foil, for 15 minutes before slicing.
For Sliced Beef:
About 30 minutes before dinner, put 1/4 cup bourbon and 1/4 cup molasses in a sauce pan over very low heat to slowly reduce by at least half. This is a great glaze for the root veggies, in moderation.
For Roast Beef Dinner:
After the roast rests 15 minutes slice it thin, adding a bit of the liquid in the bottom of the dish with a helping of veggies drizzled with the bourbon glaze. For a bit of an extra oomph, I also added some bourbon barrel stave pieces on the hot grates to add smoke flavor, always a welcome addition.
- ½ cup bourbon
- ½ cup soy sauce
- ¼ cup vegetable oil
- 2 tablespoons grainy, brown mustard
- 2 cipriani onions, peeled and quartered
- 2 cloves garlic, crushed
- 1 2½-3 pound roast (top sirloin, etc)
- 1 medium onion, not peeled, but in 4-6 slices
- 3 cloves garlic, crushed
- 3-4 medium carrots, roughly chopped
- 2 stalks celery, roughly chopped
- Root Veggies
- 6 medium carrots, peeled and sliced in ½ inch thick strips
- 2 rutabagas, peeled and cut into ½ inch thick strips
- 2 parsnips, peeled and cut into ½ inch thick strips
- 12 cipriani onions, peeled (leave whole)
- 3 tablespoons molasses
- 3 tablespoons bourbon
- Salt and pepper
- 6 hours before roasting, blend all wet marinade ingredients on high for 30 seconds.
- Place the roast in a 1 gallon zip-top bag the onion, garlic, and marinade.
- Place in a baking dish and refrigerate.
- Fifteen minutes before putting the veggies on the grill, remove the roast from the refrigerator.
- Arrange onion, carrots, celery and garlic in a baking dish. Center roast over bed of aromatics.
- Pour the remaining marinade from bag over the roast, adding salt and pepper to taste.
- Ten minutes after placing the veggies on the grill, add the roast to the grill over the middle grates. Turn the baking dish around each time the veggies are stirred to ensure even roasting.
- Remove when center internal temp of the roast reaches 125-130°F.
- Cover with foil and rest for 15 minutes.
- Slice thinly and serve, adding pan juices to served slices.
- Preheat the grill to 425°F for indirect cooking
- Prep veggies, combine in a large bowl and add salt and pepper to taste.
- Add molasses and bourbon, tossing veggies to lightly coat.
- Place veggies in a grill pan or on foil and add to the grill over middle, cooler grates.
- Turn periodically, cooking for about an hour, until the veggies are fork tender.
- Fifteen minutes before the veggies are done, place ¼ cup molasses and ¼ cup bourbon in a small sauce pan and simmer over a low fire, reducing by half.
- Remove the veggies from the grill and drizzle with the reduction, serving immediately.
The roast and veggies were roasted on a Char-Broil® TRU-Infrared™ Commercial 4-burner grill.