Pit Beef

It is so hot outside.

I know much of the rest of the country is dealing with the same thing - but OH, GOOD GRACIOUS - this pregnant girl is in a major love affair with air conditioning right now.

So, heating up the oven to 500 degrees to sear and cook a roast is not really on anyone's top list of favorite things to do in 100 degree heat.

But, we love roasts around here. Pot roasts, roast beef - and our absolute FAVORITE summer roast - Pit Beef.

I posted this recipe last Spring when my husband and I made it for the first time, and it is one of the most popular recipes on this blog. I get more Google searches for "Pit Beef recipe" than just about any other recipe I've shared with you.

SO, since we're all roasting (*grin*), and this is such a fabulous way to grill up dinner - for your family or for a slew of company - here is my recipe for Pit Beef.

Serve it with potatoes.
With grilled veggies.
Or in traditional Baltimore fashion - on a kaiser roll with sliced onions and some mustard or horseradish. (This is a GREAT way to have the leftovers - if there are any.)

And, just to tempt you, here is the photo I took of a large platter of sliced Pit Beef my husband grilled up for our family on our last trip to Maryland.

SWEET MERCY - this man o' mine grills up some seriously awesome pit beef.

Enjoy!

Pit Beef
my own recipe...

1 (3-4 pound) top or eye round roast
1 tablespoon salt
1 tablespoon fresh ground pepper
1 tablespoon oregano
1 tablespoon thyme
1 tablespoon garlic powder
1 tablespoon lemon pepper

Preheat outdoor grill to highest setting.

Combine spices in a small bowl. Poke meat all over with a fork and rub spices all over meat, patting down as you move around roast.

Place meat on preheated grill and grill for approximately 30-40 minutes - depending on desired doneness. You need to use a meat thermometer to accurately measure the doneness you want.

Insert meat thermometer into center of meat. Use the following guide to know when the meat is finished:

140 degrees - rare
145 degrees - medium rare
160 degrees - medium
170 degrees - well done

After removing from heat, allow roast to sit for 10 minutes. Thinly slice with a carving knife or meat slicer.

Dig in. Enjoy. Try not to eat it all straight off the cutting board.