Smoked Eye of Round

Step 1

Preheat. Preheat your smoker to 225 degrees with your favorite hardwood smoke. I prefer a mix of oak and cherry for beef.

Step 2

Trim and season. Use a sharp filet knife to trim away any excess fat or silver skin on the exterior of the roast. Season the roast on all sides with the Beef Rub or equal parts salt and pepper.

Step 3

Smoke. Place the seasoned roast on the smoker, close the lid, and smoke for around 3 hours, or until the roast is about 10-15 degrees away from your target finished temperature. For example, if you wanted your roast to be served rare, you would smoke to roast to 115 degrees F in this step. Medium rare: 125 degrees F, Medium: 135 degrees F. This roast is best served rare to medium-rare to retain moisture and tenderness.

Step 4

Sear. Preheat a cast-iron skillet over medium-high heat. Add 2 Tablespoons of avocado oil to your skillet and heat until the oil starts to shimmer on the surface. Add the roast to the pan and sear for about 3 minutes per side. This will add flavor and color to the crust while also finishing the cooking process. Remove your roast from the skillet when the internal temperature is where you want it. Rare should finish at 125 degrees F, Medium Rare at 135 degrees F, Medium at 145 degrees F. Remove the seared roast to your cutting board to rest while you make your pan sauce.

Step 5

Make the sauce. Add 2 Tablespoons of butter to the pan you used to sear your roast. It will melt quickly and start to brown. Add your shallots and garlic to the pan and stir consistently for 2-3 minutes. Pour in the whiskey and scrape the bottom of the pan to release any browned bits into the sauce. Turn the heat to low and stir in the cream, Dijon mustard, thyme, salt, and black pepper.

Step 6

Slice and enjoy. Slice your rested roast in very thin slices, against the grain. Serve topped with the whiskey cream sauce. Perfect to pair with skillet potatoes and grilled vegetables.