Dad's BBQ Roast

Dad's BBQ Roast


"Dad gave me this recipe when I was still in University years ago. It's so easy, I still remember it! Perfect for summer dinner parties - not a 'beautiful' presentation but, the taste and smell MORE than make up for that. Easily halved or doubled. Try it with a grainy or spicy mustard. Be sure to save the juices and 'gravy' to spread on sandwiches the next day."

Ingredients 2 h 15 m {{adjustedServings}} servings 290 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 290 kcal
  • 14%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 4.4g
  • 1%
  • Protein:
  • 34.3 g
  • 69%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 798 mg
  • 32%

Based on a 2,000 calorie diet

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  1. In a small bowl, mix together the mustard and onion soup mix. Lay out two long sheets of aluminum foil crosswise. Pat the roast dry, and place in the center of the foil. Generously coat the roast with the mustard mixture. Wrap the foil tightly around the roast, then apply one more piece of foil to really seal it in so that the roast can be rotated without all of the juices spilling out. This process may be done as early as the morning before.
  2. Prepare an outdoor grill for indirect heat. For charcoal, light the coals, then move to one side of the grill. For gas, light only one burner, and cook on the unlit side.
  3. Place the roast on the grill, and cover. Cook for about 2 hours, turning every 30 to 45 minutes, or until the internal temperature is at least 145 degrees F (63 degrees C).
  4. Let stand for about 10 minutes before carving. Place on a deep serving plate before unwrapping so you can be sure to save the juices and mustard rub to slather on the beef slices.
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Reviews 11

  1. 11 Ratings


Oh My God! So let me state up front that I am a single father with 4 kiddos (YES, we do exist!), and a $12.00 an hour slug ( No child support, thank you Texas.). At any rate, the day before shopping day (read-payday) I was going through the fridge trying to come up with dinner. I found a roast, and a few other sundries, so I get on the pooter and I find this. My changes were, not enough mustard so I added enough teriyaki marinade and cheap-o-depot bbq sauce about a half a cup combined between the two) to come up with the required liquids,add a few potatoes and onions to it before I wrapped up the foil and headed out to a mesquite tree fired grill.Hey, I live in Texas. You can't swing a dead cat without hitting a dead mesquite tree. So anyway, I wish I could tell you about the leftover sandwiches, but there was nothing left over. the kids ate it ALL!. I will definitely make this again. ... and again and again!


I added 2 tablespoons of brown sugar and one tablespoon of water to the mixture. I used 3 different mustards instead on just one. I only used 3/4cup of mustard and I also seared my roast on a hot BBQ prior to coating and wrapping. We thought it was really good, the sauce turned out the perfect consistency. I will make this again. I have frozen the leftovers with the sauce and they were excellent later on too.

Danielle Roscher

I liked the basic idea but I added to it and it turned out absolutely delicious. I added a tablespoon of horseradish, sugar and water and I used grainy mustard. I also chopped up a whole head of garlic and added it to the marinade. You could smell it cooking down the block! Time was less than 2 hours though.