Directions

1. 1

   Combine Old Bay seasoning, sweet paprika, garlic powder, dried oregano, and black pepper in a small bowl. Mix the dry rub thoroughly until all spices are evenly distributed.

2. 2

   Generously apply the dry rub all over the beef top round roast, working it into the surface of the meat. Place the rubbed roast in a container, uncovered or covered loosely with plastic wrap, and refrigerate for 2 to 3 days. This allows the spices to penetrate and tenderize the meat.

3. 3

   Prepare a charcoal grill and heat it to a high temperature. Once the grill is hot, place the roast directly on the grates. Grill for approximately 1 hour, or longer if the roast is particularly thick. Cook until the internal temperature reaches 145°F for rare meat. If you prefer medium-rare, grill until the internal temperature reaches 145°F.

4. 4

   Remove the roast from the grill and allow it to rest at room temperature until it cools to a comfortable handling temperature. This resting period helps retain the juices.

5. 5

   Using a sharp knife, slice the beef as thinly as possible, cutting against the grain of the meat to maximize tenderness.

6. 6

   If desired, gently warm the sliced beef before serving. Place each portion on a soft roll or bun and serve immediately.