Orange and Rosemary French Roast, Pittsburgh Style
Author Sonia! The Healthy Foodie
A 2-3 pound French roastfrom the inside round
One navel orange
8-10sprigs of rosemary
1tspHimalayan or fine sea salt
2tspfreshly cracked black pepper
About 1 tbsp olive oil
Zest the orange and put the zest in a small mixing bowl.
Add salt and pepper and mix until well incorporated.
Rub mixture all over the roast, making sure to cover all surfaces.
Place a few sprigs of rosemary on a large piece of plastic wrap.
Slice the orange and place a few slices over the rosemary, on a single layer, to approximately match the length of your roast.
Set the roast over the orange slices and rosemary.
Place the rest of the rosemary and orange slices over the top and sides of the roast, folding the plastic wrap tightly around them to hold everything in place.
Add a second layer of plastic wrap and place the roast in a plate. Transfer that to the fridge to rest for 18-24 hours.
Preheat your outdoor grill to very high heat.
When grill is hot enough, as in super hot, remove orange slices and rosemary from the roast, rub a tiny little bit of olive oil all over it and place it on the grill. Let it cook, uncovered, until a nice, dark, crispy crust forms, about 3-4 minutes. Avoid moving it around. Let the flames kiss it and do their job!
Once the crust is to your liking, flip the roast one quarter turn and again, cook until a nice golden crust forms. Repeat the process for all sides, including the ends.
Remove roast from the grill, cover it loosely in foil and let it sit for 5-10 minutes.
Slice as thinly as possible and serve.
If you want your roast to be a little more on the "medium-rare" side, lower your grill temperature, close the lid and cook for a few minutes more per side.
Orange and Rosemary French Roast, Pittsburgh Style https://thehealthyfoodie.com/french-roast-pittsburgh-style/