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.