Roast Beef and Potatoes

So now will put the Smoked Montreal Steak and Brisket rub just made to use.  A roast beef is juicy and pinkish in the middle.  To lock in the juices we will have to sear it so that they do not escape.  But before we get into that we need to prep the potatoes.  I got this recipe from Dennis Lundin over on the TVWBB forums.

Potatoes:

1. Quarter 2-3 yellow potatoes or however many you want to make.
2. Put the potatoes in a large Ziploc bag.
3. Add some EVOO(extra virgin olive oil), Dijon mustard, salt and pepper to the bag.  Seal and shake.  Then put aside until ready for the grill.

Roast beef:

1. You will need a 2-3 lb oven roast.  The one I bought was called a 'eye round roast'.  Leave this roast out for around 2 hours.  Let it come up to room temp.
2. Coat the outside of roast with some EVOO.  Then put a liberal amount of rub on the outside.  Cover every part really good.

Directions for the cook:

1. Start a charcoal chimney and let it get really hot.
2. Place a grill grate right on top of the chimney.  Let it heat up for several minutes.  Then add the roast.  Do about 1-2 minutes a side.  Get a good char on it.  Do all sides including the ends.
3. Remove the roast and grate from chimney.  Place coals on one side of the grill.
4. Close the bottom vents to 25% open.  You want the grate temp at about 300-330°.
5. Put the roast on the other side, indirect heat.  The potatoes should go over direct heat at first.  Check the potatoes often, do not over do.  Mine got a little overdone.
6. Once the potatoes are good a browned move by the roast in indirect heat.
7. About every 15-20 minutes flip the roast.  After about 40-45 minutes check the internal temp.  Once at about 135-140° you are done.
8. Pull the roast and potatoes off.   Tent the roast with aluminum foil and let rest 5 minutes.
9. A little Spanish rice on the side then slice and enjoy.