Been wanting a roast beef for a while and had not cooked a whole beef round tip roast for some time. Got a 9.4 lber from Costco; unfortunately it is now selling for $3.59 a lb. Only had Sunday as cook day. While there I picked up a twin pack of whole chickens to roast for my visiting daughter to take home on Monday. The roast became the Sunday cook and dinner meal.
Two Kamado’s in Action – Beef & Poultry
And this is why we have multiple Kamados. The roast went low and slow indirect on the Classic at 250 degrees with a small piece of pecan wood for a
very light touch of smoke. I find this cut absorbs smoke quickly and can easily get over smoked – often just the lump itself is more than sufficient.
Classic Joe Has a Beef
The seasoned chickens roasted at 400 direct on Big Joe. When the chickens were finished I roasted whole onions in the skins still at 400 direct just rubbed with olive oil to eat as a side with the beef. Turn frequently and monitor to avoid overcooking. To serve the onions, discard skin and first layer of the onion. Add butter. I do not use any smoke adder on onions as to me it turns them bitter from the absorbed smoke.
Whole Beef Round Tip Roast Prep & Cook
The beef round as a rule usually requires a good trimming to remove significant fat, sinew, and silver skin. I probably trimmed a pound off the round. Tuck any thinner "flap" pieces of the roast against the main round for grilling.
It was injected with the following solution prior to placing on Joe. It could be injected overnight but I had a time issue that prevented me from doing it that way this time. The injection was prepared the night before by bringing to a low boil and then cooled and refrigerated:
1-1/2 cups water
2 teaspoons “Better Than Bouillon” beef base
3/4 teaspoon “Better Than Bouillon” vegetable base
1/2 teaspoon "Lea and Perrins" Worcestershire
1 Tablespoon granulated garlic
2 teaspoons ground black pepper
The injection adds internal flavor and moisture and help the meat develop an internal au jus that is released upon carving.
The round was slathered with Dijon mustard and sprinkled with Montreal Steak seasoning for a surface flavoring. It roasted for about 4.5 hours to an internal temperature of 140 degrees – this is a balance point between those in the family who would eat it rarer and others who like it a bit more done. Some like to bring it to 135 degrees at the removal point.
Cooking this cut in this way turns it into a tender beef - over cooking will make it tough as it likes to be cooked rare to medium rare. Wrap in foil off the Kamado to rest. Carefully unwrap to save the au jus that has released from the meat. Slice thin and enjoy!
Here’s The Beef
BTW… The beef makes great Philly style cheese steaks as a leftover variant later in the week . And it is hard to beat as a sandwich for lunches. Beyond that it can be fine chopped/shredded and used in tacos, etc. Freezes well, too. So cooking a whole 9-10 pounder is well worth the investment.