smoked beef roast

This smoked beef roast is SUPER flavorful, even though it&#x27;s a lean cut of beef.  The secret is in the combination of the dry seasoning and the perfect wet rub!  Great for smoked roast beef sandwiches!

Smoked Eye of Round Roast 

mayonnaise

horseradish

dijon mustard

spring rosemary, finely chopped

garlic cloves, minced

Worcestershire sauce

salt and pepper

steak seasoning

Set your grill up like a smoker and...

Set your grill up like a smoker and aim for a grill temp of 250 degrees.  Add a few chunks of your favorite smoking wood if you like.  Apple wood and hickory are both great choices.

While your grill is heating, season your meat...

While your grill is heating, season your meat liberally with salt, pepper, and steak seasoning.

Mix together Worcestershire, mayo, dijon mustard, horseradish, minced...

Mix together Worcestershire, mayo, dijon mustard, horseradish, minced garlic, and rosemary in a small bowl.  Lather the mixture evenly on all sides of your seasoned roast.

Carefully place your roast on your grill, away...

Carefully place your roast on your grill, away from the charcoal as much as possible.  Smoke with the grill lid down until you reach your desired doneness, or about 120 degrees for medium rare.

Once your roast reaches the desired internal temp,...

Once your roast reaches the desired internal temp, as read by an internal thermometer, open the grill lid to allow the coals to get hot.

Transfer the beef roast to the grill grate...

Transfer the beef roast to the grill grate area just above the charcoals and sear your roast for 1 minute on each side.  You want a deep color, without burning the crust of the roast.

Transfer the roast beef to a cutting board...

Transfer the roast beef to a cutting board or plate, and allow to rest for about 20 minutes before slicing.

Slice as thin as you can and serve,...

Slice as thin as you can and serve, or store in the refrigerator for roast beef sandwiches.

https://www.youtube.com/watch?v=YNe7MKlVv38

There's nothing better than making your own smoked roast beef!  It blows those sandwich shops out of the water... and smoked roast beef is SO easy to make!  Plus, you can use it to make the best smoked roast beef sandwiches.
 
I used a horseradish, garlic, and rosemary crust on this eye of round beef roast and smoked it on my Weber Summit Charcoal grill until medium rare. Sliced it thin and piled high on a steamed bun. Just kept it simple. Beats any fast food roast beef sandwich place in town.

Smoked Roast Beef Sandwiches Recipe

Learn step by step how to make smoked eye of round roast beef on ANY grill, pellet grill, or smoker! Whether you have a Traeger or Pit Boss pellet grill, a Masterbuilt, or a Weber, we&#39;ve got you covered. Seasoned and smoked to a perfect medium rare then sliced ultra thin and served atop a brioche bun with a delicious horseradish cream.

Smoked Eye of Round Roast Beef

Eye of Round Beef Roast (About 6 lbs)

Brioche Sandwich Buns

Salt

Black Pepper

garlic

Tbsp Paprika

Tbsp rosemary rosemary (finely minced)

½ Tbsp Onion Powder

tsp Dried Thyme

Sour cream

Horseradish

Tbsp Stone ground or dijon mustard

tsp white wine vinegar

black pepper

Take the eye of round out of the packaging and trim any excess fat present.

Rub with a thin layer of cooking oil.

Mix all the rub ingredients and thoroughly coat the entire outside of the eye of round roast including the sides with the mixture.

Wrap in plastic wrap and place in the refrigerator until ready to put on the grill or smoker.

Season the Eye of Round

Start or light your smoker and bring the temperature up to 225°F. If using a gas or charcoal grill, only light one side and set the grill up for indirect heat.

Add wood to the smoker using either chunks or a smoker box or pellet tube smoker placed over the burners on a gas grill.

Setup and Start the Grill or Smoker

Place the eye of round roast in the cooking chamber away from any direct heat. Place a temperature probe into the deepest part of the roast.

Cook about 2 hours until the internal temperature reaches about 120°F.

Smoke the Eye of Round Roast Beef

While the eye of round is smoking you can prepare the horseradish cream sauce if you wish.

Combine all the horseradish cream sauce ingredients in a small bowl and mix well to incorporate. Add extra salt as needed.

Cover the bowl with plastic wrap and place in the refrigerator to serve with the smoked roast beef later.

Prepare the Horseradish Cream

Prepare to move the eye of round to the hot side of the grill for reverse searing, or, prepare a hot skillet with cooking oil or Grill Grate on a pellet grill to sear the eye of round when it is ready.

Once the internal temperature of the smoked eye of round reaches 120°F, move the eye of round beef roast to the selected place for reverse searing.  Rotate about 2 minutes on each side until it is fully seared on all edges.

Reverse Sear the Eye of Round

Let the smoked eye of round rest on a cutting board, uncovered, for about 20-30 minutes.

Using a good meat slicing knife, slice in as thin of slices as possible.

Layer on the Brioche Buns, and serve immediately with the horseradish cream sauce.

Remove, Rest, and Slice the Smoked Eye of Round

https://www.youtube.com/watch?v=bQRYxzzayjY

Smoked Eye of Round Roast is an inexpensive cut of beef you can smoke and if done properly, can be very juicy and tender. We smoked our Eye of Round Roast at 225 degrees Fahrenheit for approx 2.5 hours (internal temperature of 125 degrees Fahrenheit), sliced it up nice and thin, and served it with some smoke potatoes.    
The key to keeping it nice and tender is cutting very thin slices.
+++++++++
Paid Links below that help support the channel. As an Amazon Associate I earn from qualifying purchases of the following:

OFFICIAL Weekend Warrior BBQ Merch: https://shop.spreadshirt.com/weekend-warrior-bbq/all

Slicing Knife used in this video: https://amzn.to/2VvDAuM

Pit Boss Discounts: https://pitbossgrills.77jaha.net/c/2069072/760299/10421

Weekend Warrior BBQ Shop: https://www.amazon.com/shop/weekendwarriorbbq
Inkbird IRF-4S Wireless Remote Meat Thermometer https://amzn.to/2Mx7h8O
ThermoPro TP15 Waterproof Cooking Thermometer with Long Probe https://amzn.to/2B2tKFx 
Turkey Brine Kit https://amzn.to/2r5ckGp
Single Burner Outdoor Stove https://amzn.to/34acZEZ
Pit Boss Cast Iron Pan Set https://amzn.to/2BN5GGQ
DIY Pastrami Kit https://amzn.to/33YG0Db 
Venom Steel Nitrile Gloves https://amzn.to/33prVOT
Cotton/Polyester Regular Weight Plain Seamless Knit Glove https://amzn.to/2LCAujk
USA Quarter Sheet Baking Pan and Cooling Rack https://amzn.to/2ONRHIR
Outdoor Entertainment BBQ Storage Table https://amzn.to/328Uvnu
Italian Pizza Dough Kit (Pack of 2)  https://amzn.to/32kYxtj

#PelletSmoker #SmokedMeat #OutdoorCooking

Smoked Eye of Round in a Pellet Smoker

Smoked chuck roast is melt in your mouth delicious! Coat it in a simple dry rub and use your favorite wood pellets to infuse it with flavor.

Smoked Chuck Roast

chuck roast (boneless)

garlic powder

onion powder

salt

cayenne pepper

Pat the roast dry with a paper towel.

In a small bowl, combine the ingredients for the rub (garlic powder, onion powder, salt, pepper and cayenne pepper). Whisk together.

Coat the roast evenly with the rub. (It’s a rub, so rub it the meat 😄)

Cover the roast with plastic wrap and place it in the fridge for 2 hours to overnight. You can smoke it immediately but allowing the rub to meld with the roast for a few hours will give you a tastier result.

Preheat your smoker to 250°F. Choose your favorite wood, I am using my favorite blend of oak, maple and hickory on my pellet smoker.

Place the chuck roast in the smoker, insert temperature probes. Close the lid and cook until the bark is fully developed (around 3-3 1/2 hours), and the temperature reaches 165°F. Flip the roast (using long tongs or barbecue gloves) about every hour.

Wrap the roast tightly in a double layer of heavy duty aluminum foil.

Place the roast back on the smoker for about one more hour, until internal temperature is 200°F.

Remove the roast from the smoker. Keep in mind the roast will continue to cook once it is removed from the smoker, which can increase the temperature on your roast as much as 10°.

Remove the probe and place the roast on a cutting board and let it rest for at least an hour.

Pour the drippings from the aluminum foil into a bowl for serving with the meat.

Slice and serve.

This smoked chuck roast yields a tender, juicy meat! Slow cooked at a low temperature, this smoked beef roast is the perfect weeknight family dinner or a twist on your usual Sunday Roast.

Smoked Chuck Roast (Texas Style)

chuck roast

beef broth (unsalted)

Remove the meat from the refrigerator and allow to sit at room temperature for 45-60 minutes.

Preheat the Smoker: Preheat your smoker to 225°F using Oak, apple, hickory or pecan. Allow to heat with the lid closed for 10-15 minutes.

Prepare the Dry Rub: combine the salt, pepper and garlic powder in a small bowl.

Season: after roast has sat for 45-60 mins at room temperature, liberally apply the dry rub to the roast, using your hands to press it in.

Smoke: place the roast on the center of the grill grate. Smoke for approximately 4 hours until the internal temperature registers 165 degrees Fahrenheit.

Prepare baking tray: pour 2 cups of beef broth into the a 9x13 disposable baking tray. Once the roast registers 165 degrees, remove from the smoker, place in the tray and cover tightly with foil.

Continue Cooking: at this point, you can continue to cook on the smoker, or place in an oven preheated to 250 degrees F. If smoking, increase the smoker’s temperature to 250 degrees F.

Continue cooking the roast until the internal temperature registers 200 to 203 degrees F. Approximately another 3 hours.

Remove from the oven or the smoker keeping the roast covered. Let rest for 30 minutes before slicing.

Remove the roast from the pan and the cooking liquid. Slice the roast against the grain, and spoon over some of the liquid for serving.

Smoked Roast Beef is mouthwateringly tender and just so juicy. Check out my smoked beef roast recipe for step-by-step smoking success!

Smoked Roast Beef

beef sirloin tip roast (See Notes)

sweet BBQ rub

chili powder

Prep a smoker with wood or pellets according to manufacturer’s instructions, and preheat to 225°F.

Stir the BBQ rub and chili powder together in a small bowl. Place the beef roast on a clean work surface and rub it all over with oil, then rub the seasonings over the oil, pressing down gently to ensure they stick.

Place unwrapped roast in the smoker. Cook for 2 hours, or until the internal temperature at the thickest portion of the beef reaches 180-190°F.

Remove smoked beef roast from the smoker and wrap in a layer of aluminum foil. Allow the meat to rest for about 30 minutes before slicing.

Top 5 smoked beef roast recipes from across the web

The most viewed smoked beef roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Smoked Eye of Round Roast

Smoked Eye of Round Roast Beef

Smoked Chuck Roast

Smoked Chuck Roast (Texas Style)

Smoked Roast Beef

Top 5 smoked beef roast recipes from across the web

The most viewed smoked beef roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked Eye of Round Roast

Smoked Eye of Round Roast Beef

Smoked Chuck Roast

Smoked Chuck Roast (Texas Style)

Smoked Roast Beef

The most viewed smoked beef roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine