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Export 6 ingredients for grocery delivery
Step 1
Light grill or smoker and set up for indirect heat. Establish temperature at 225°-235° F. You can also use a pellet grill for this if that’s what you prefer.
Step 2
While grill is preheating, trim any excess silverskin off of the eye of round roast. It should look like this once it’s all trimmed.
Step 3
Set the roast aside and mix all ingredients for the herb paste together.
Step 4
Generously coat the entire surface of the roast with the herb paste and insert a reliable leave-in thermometer into the thickest portion of the roast.
Step 5
Place beef on grill as far away from coal bed as possible and add your favorite chunk of smoking wood to the hot coals. I prefer hickory with this eye of round roast but use what you like.
Step 6
Close lid on grill and monitor temperature: when temperature reaches about 90° F internal, flip the meat 180 degrees, so both sides of the roast spend equal time towards the hot coals.
Step 7
When internal temperature reaches 125° F, remove roast from grill and cover with foil, let rest for 35-40 minutes.
Step 8
Slice roast and serve with garlic roasted mashed potatoes or grilled broccolini.
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