Grilled Roast Dinner with Vegetables and Gravy on the Arteflame

Introduction

The Roast Dinner is a classic British meal, traditionally featuring roast meat, vegetables, and gravy. This version elevates the classic roast by grilling the meat and vegetables on the Arteflame grill, adding a rich, smoky flavor to every element. With crispy roast potatoes, caramelized root vegetables, and a juicy cut of roast beef or chicken, this grilled version is perfect for a hearty family meal.

Ingredients

For the Roast Meat:

• 4 lb beef roast (ribeye or sirloin) or whole chicken
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

For the Vegetables:

• 6 medium russet potatoes, peeled and quartered
• 3 large carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste

For the Gravy:

• 2 cups beef or chicken stock
• 1 tbsp flour
• 2 tbsp butter
• 1 tsp Worcestershire sauce
• Salt and pepper to taste

Instructions

Step 1: Fire up the Arteflame Grill

Light the Arteflame grill by placing vegetable oil-soaked napkins under stacked firewood. Let it heat up for about 20 minutes. The center grate will sear the meat, while the outer flat top is perfect for roasting the vegetables and making the gravy.

Step 2: Prepare the Roast Meat

Rub the beef roast (or chicken) with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Let the meat marinate while the grill heats up.

Step 3: Grill the Roast Meat

Sear the beef or chicken on the hot center grate for about 4-5 minutes per side until a crust forms. Move the meat to the outer flat top, cover with foil, and cook for an additional 40-60 minutes (for beef) or 60-75 minutes (for chicken) until it reaches your desired doneness. Remove the meat from the grill and let it rest for 10 minutes before slicing.

Step 4: Roast the Vegetables

Toss the potatoes, carrots, and parsnips with olive oil, garlic powder, paprika, salt, and pepper. Spread them out on the outer flat top of the grill and roast for 30-40 minutes, turning occasionally, until they are crispy and golden.

Step 5: Make the Gravy

In a small saucepan on the flat top, melt the butter and stir in the flour to make a roux. Gradually whisk in the beef or chicken stock and Worcestershire sauce. Cook, stirring frequently, until the gravy thickens, about 5-7 minutes. Season with salt and pepper to taste.

Step 6: Serve

Slice the roast beef or chicken and serve it alongside the roasted vegetables. Drizzle the gravy over the meat and vegetables for a classic finish.

Grilling Tips

• Use a meat thermometer: Ensure your roast reaches the proper internal temperature (135°F for medium-rare beef, 165°F for chicken).
• Crisp the vegetables: Toss the vegetables halfway through cooking to get a crispy, golden exterior.

Variations

1. Lamb Roast Dinner: Use a leg of lamb with rosemary and garlic for a Mediterranean-inspired twist.
2. Pork Roast Dinner: Swap the beef or chicken for a pork loin roast and serve with apple sauce.
3. Vegetarian Roast Dinner: Grill hearty vegetables like portobello mushrooms, cauliflower steaks, and root vegetables for a meat-free version.
4. Spicy Roast Dinner: Add chili powder and cayenne to the vegetables and rub for a spicy kick.
5. Herb-Crusted Roast Dinner: Add a mixture of parsley, thyme, and breadcrumbs to the roast for an extra herby, crunchy crust.

Best Pairings

• Yorkshire puddings: A must-have side for any roast dinner, perfect for soaking up the gravy.
• Creamed spinach: A creamy, savory side that complements the roasted flavors.
• Red wine: A bold red wine pairs beautifully with the rich, smoky flavors of the roast.

Conclusion

This Grilled Roast Dinner is a hearty, flavorful twist on the traditional Sunday roast. The smoky flavors from the grill enhance the tenderness of the meat and the crispiness of the roasted vegetables, making it a perfect meal for gatherings or a special family dinner.