Trim the roast of any excess fat and tie it with butcher twine to keep its shape during the cook. Smear it with the olive oil, and then season the roast on all sides with the Beef rub. Let the roast rest for 45 minutes.
Cut the celery stalks, the onion, and the carrots into 1-inch pieces. Peel and dice the potatoes into pieces. Set the veggies aside.
Set your Memphis Grill to 550F and use oak pellets. When the grates are hot, sear the roast on all sides. When browned, remove from the grill, and lower the temperature to 225F.
Place the roast in a large cast iron pan. Pour the beef broth and concentrated beef stock into the bottom of the pan. Add the potatoes, carrots, celery, onion, and thyme to the cast-iron pan around the roast. Place the cast-iron pan in the grill and smoke for 90 minutes. After 90 minutes, increase the temperature to 350F and continue cooking with the lid closed until the internal temperature of the roast reaches 135 F for medium-rare. Add more broth if needed.
Remove the cast-iron pan from the grill and remove the roast from the pan. Remove the veggies and place in an aluminum pan covered with foil and continue cooking if needed. Place the pan over high heat and reduce the roast gravy until thick and flavorful. Let the roast rest for 10 minutes before thinly slicing against the grain. Serve the roast immediately with the pan drippings and vegetables.
- 3 lbs Ribeye Roast
- 3 Tbsp Extra-virgin olive oil
- Beef rub (we use Big Swede BBQ Badass Beef Boost)
- 2 cups Beef broth
- 2 Tbsp Beef Stock, concentrated
- 2 large Russet potato, peeled and cut into 1-inch pieces
- 2 Carrots, cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 1 Yellow onion, cut into 1-inch pieces
- 2 Thyme sprigs
- Butcher twine
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