In the winter, we crave the roast beef with the roasted potatoes and carrots as it is comforting and I don’t see why we would not indulge in that comfort during the warm summer months! With a light and refreshing touch, the roast beef will be back in style all year long and go ahead and try this rub on a pork tenderloin or even chicken.
Start by mixing the spices together and rub all over the roast and let it rest at room temperature for 30 minutes while you heat the BBQ on medium heat. Cook the roast, turning every 5 minutes until your internal temperature reaches 145°F for medium rare, about 20 to 25 minutes. If your roast is getting too much of a char on it, you may continue cooking it over indirect heat until desired temperature is achieved. It is important to let the roast rest at least 15 minutes after removing from the BBQ before carving in order to let the juices redistribute and get an even cook throughout your roast.
- 1 french roast beef
- 2 tbsp of sumac
- 1 tbsp of onion powder
- 1 tbsp of garlic powder
- 1 tbsp of salt
- 1/2 tbsp of smoked paprika hot