SAVORY ROAST BEEF with MUSHROOM GRAVY

Makes 8 to 10 servings

This roast beef might sound fancy and complicated to make, but it’s actually quite simple. Generously season a good cut of meat, at least choice grade or higher. Place it on the grate, close the lid and let the EGG do all the work. Once the meat is done cooking, allow it to rest, then slice it against the grain to ensure tenderness.

ROAST BEEF RUB

1 tbsp (3 g) dried oregano

1 tbsp (3 g) ground thyme

2 tsp (2 g) dried, crushed rosemary

2 tsp (5 g) granulated garlic

2 tsp (5 g) onion powder

1 tsp dry mustard

2 tsp (13 g) kosher salt

1 tsp freshly ground black pepper

1 (4-lb [1.8-kg]) top round or eye round roast

Olive oil

MUSHROOM GRAVY

2 tbsp (28 g) unsalted butter

1 (8-oz [225-g]) package sliced mushrooms

2 tbsp (15 g) all-purpose flour

¼ cup (60 ml) red wine

2 cups (475 ml) beef stock

Kosher salt

Freshly ground black pepper

Set up the EGG for 375°F (190°C), indirect with a drip pan. Fill your firebox with natural lump charcoal and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 375°F (190°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 35 percent open. Make minor adjustments as necessary.

Prepare the rub: In a small bowl, stir together all the rub ingredients, then set aside.

Trim the roast of any loose or hanging fat. Rub the meat all over with a thin coating of olive oil, and season it generously with the rub.

Once the cooker is up to temperature, place the roast on the grate and close the lid. Roast the beef until it reaches an internal temperature of 125°F (52°C) for medium rare, 75 to 80 minutes.

While the roast is cooking, prepare the gravy: In a medium-sized saucepan, melt the butter over medium heat. Add the mushrooms to the pan and cook, stirring occasionally, until most of the moisture evaporates. Add the flour and cook, stirring often, for 2 to 3 minutes. Slowly stir in the wine and stock. Season the gravy with salt and pepper to taste and bring it to a gentle boil. Lower the heat to low and simmer until it is slightly thickened, stirring occasionally, 8 to 10 minutes. Keep warm until ready to serve.

When the roast is ready, transfer it to a cutting board and tent loosely with foil. Allow the meat to rest for 15 minutes. Using a sharp knife, slice the roast thinly against the grain and arrange the slices on a platter. Serve with the mushroom gravy on the side.