A rich, glossy finish of this sticky balsamic roast beef, perfectly paired with tender, charred seasonal root veggies cooked on the Big Green Egg. This recipe delivers a flavour-packed meal, ideal for a hearty family gathering or special occasion.
Cooking Time: 2 hours 15 minutes - 2 hours 30 minutes
Egg Setup: Indirect, then direct
Egg Target Temperature: 266°F/130°C
Equipment
Big Green Egg
convEGGtor
Grilling rack
Cast Iron Dutch Oven
Small bowl
Basting brush
Meat thermometer
Cutting board
Knife
Ingredients
1.5-2 kg topside beef (or any cut of beef around this size)
4 potatoes, cut into large pieces
4 beetroot, skin left on, washed and cut into quarters
4-5 large carrots, cut into chunks
3 cobs corn, cut into thirds
1 large red onion, cut into large pieces
3 tablespoons olive oil
salt and pepper to season
Balsamic Glaze
3 tablespoons balsamic vinegar
3 cloves garlic, crushed
1-2 tablespoons honey
Method
Remove the roast from the fridge 1 hour 30 minutes-2 hours before cooking to allow it to come to room temperature.
Preheat the Big Green Egg to 266°F/130°C, set up with the convEGGtor and grilling rack for indirect cooking.
In a small bowl, mix together the balsamic glaze ingredients and set aside.
Place the roast in a large bowl or on a plate. Drizzle with 2 tablespoons olive oil, season generously with salt and pepper, and rub it well into the beef.
Place the roast on one side of the Big Green Egg, close the lid, and cook for 30 minutes.
While the roast is cooking, chop the vegetables, drizzle with olive oil, season with salt and pepper, and toss to coat. Place them into a Cast Iron Dutch Oven.
After 30 minutes, open the Big Green Egg. Add the Cast Iron Dutch Oven with vegetables next to the beef and turn the roast over. Close the lid and cook for 1 hour.
After 1 hour, toss the vegetables and turn the beef again. Baste both the beef and vegetables with the balsamic glaze, ensuring everything is well coated.
Continue cooking for 30-45 minutes, or until the internal temperature of the beef reaches 113-122°F/45-50°C and the vegetables are nearly cooked.
Carefully remove the beef and vegetables from the Big Green Egg. Remove the grilling rack and convEGGtor, then return the grill to the heat for direct cooking.
Place the beef and vegetables directly onto the grill and cook for 2-4 minutes, turning to avoid burning.
Once a char has developed, remove the beef and place it on a board to rest. Check that the internal temperature reaches 127-131°F/53-55°C for medium doneness.
Slice the beef, transfer the vegetables to a serving bowl, and serve.
