smoked roast beef

Homemade Deli Style Roast Beef

Tablespoon Hey Grill Hey Signature Beef Seasoning

2-3 lb eye of round roast

Preheat your smoker to 225 degrees F with a hardwood like oak, hickory, or pecan.

Season the eye of round roast liberally on all sides with the beef seasoning.

Place the roast directly on the grill grates or in a roasting pan, and cook until the internal temperature reaches 120 degrees for rare roast beef.

Remove the roast from the grill and increase the temperature to High (around 450-500 degrees) or preheat a cast iron pan on your stove top to High. Place the roast on the hot grill or pan and sear for 2-3 minutes per side until the roast is nice and dark all around.

Remove the roast from the heat and rest for 10 minutes. Slice thin against the grain and serve. For any leftovers, allow the roast to cool until it stops steaming, then cover and place in the refrigerator until chilled (I leave it overnight). Once chilled through, slice thin and serve on sandwiches.

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

This Deli Style Roast Beef Recipe will change the way you cook roast beef forever! Slow roasted and sliced thin, you’ll want this for Sunday supper and then sliced thin on sandwiches for the rest of the week!


HOW TO MAKE DELI STYLE ROAST BEEF

This Roast Beef Recipe makes the perfect Sunday roast and the leftovers become the most delicious deli style roast beef! You are slow roasting a whole muscle, which means no food binders, no preservatives, no added sugars, nitrates, nitrites, artificial caramel coloring, or anything else you don’t want on your plate or in your sandwich. This is as clean as you can get, with more flavor than you can imagine.

You start by slow roasting an eye of round roast (typically 2-3 lbs) until the internal temperature is to the doneness you like. Make sure you own a great internal thermometer so you can track the temperature of your roast during this first slow roasting step! I like this Thermoworks Thermopop (it’s $29 and comes in a wide array of colors).

We like our roast beef pretty rare, so I cook to 120 degrees F during the first step. If you want closer to medium, cook to 130 internal temperature. Medium well, cook to 145 degrees F. Eye of round is a pretty lean roast and if you cook it any higher than medium, you will have a pretty dry roast. I don’t recommend cooking this roast beef to well done. If you want a well done roast that shreds apart, I recommend my Smoked Pulled Beef Chuck Roast recipe.

I do the first low and slow roasting step on my smoker to add extra smoky flavor, but if you don’t have a smoker you can absolutely do this in your oven at 225 degrees (usually takes 2-3 hours). For the second step, the roast gets a hot hot sear on the outside to add flavor and finish cooking. This is what gives you that gorgeous dark exterior to add contrast along the edges of each slice.


ROAST BEEF TIPS:

-Once your roast is done, let it rest for a few minutes before slicing if you are serving it hot.

-If you want to slice your roast thin for sandwiches, let the roast chill thoroughly before slicing. You can slice thin with a sharp knife if you don’t have a meat slicer.

-Place your slices in freezer bags and store in the fridge for use within a week or in your freezer and use within a month or two. Delicious in French dip sandwiches!

Hopefully you guys will see how truly simple this is to do at home and how much MONEY you can save over buying stuff from the deli counter at the store. If you have any questions, hesitations, need a cheerleader or advice. Hit me up!! I’m always happy to help!

Homemade Deli Style Roast Beef
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins

Servings: 4 people
Author: Susie Bulloch (heygrillhey.com)

Ingredients:

1 2-3 lb eye of round roast

Roast Beef Rub:
1 teaspoon black pepper
1 teaspoon Kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder

Instructions:

Preheat your smoker, grill, or oven to 225 degrees F.

Mix all of the ingredients for the Roast Beef Rub and season the eye of round roast liberally on all sides.

Place the roast directly on the grill grates (or in a roasting pan) and cook until the internal temperature reaches 120 degrees for rare roast beef.

Remove the roast from the grill and increase the temperature to High (around 450-500 degrees) or preheat a cast iron pan on your stove top to High. Place the roast on the hot grill or pan and sear for 2-3 minutes per side until the roast is nice and dark all around.

Remove the roast from the heat and rest for 10 minutes. Slice thin against the grain. Allow and remaining to cool until it stops steaming, then cover and place in the refrigerator until chilled (I leave it overnight). 

Once chilled through, slice thin and serve on sandwiches.

Deli Style Smoked Roast Beef (Smoked Eye of Round Roast)

Eye of round roast becomes a special meal when covered with herb paste and smoked on the grill - perfect for dinner now and sandwiches later.

Smoked Roast Beef with Eye of Round Roast

5-lb eye of round roast

olive oil

tbsp rosemary (finely chopped)

thyme (finely chopped)

tbsp fresh garlic (finely chopped)

salt

tbsp fresh cracked pepper

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.

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.

Set the roast aside and mix all ingredients for the herb paste together.

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.

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.

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.

When internal temperature reaches 125° F, remove roast from grill and cover with foil, let rest for 35-40 minutes.

Slice roast and serve with garlic roasted mashed potatoes or grilled broccolini.

An eye of round roast is trimmed, seasoned and smoked to a perfect Medium Rare before being sliced super thin to make the world&#39;s best smoked roast beef sandwiches!

Smoked Roast Beef

2.5 lbs Eye of Round roast

tbsp yellow mustard (For Binder)

tbsp salt (Dry Rub)

tbsp chili powder (Dry Rub)

tbsp smoked paprika (Dry Rub)

tbsp turbinado sugar (Dry Rub)

tbsp black pepper (Dry Rub)

granulated garlic (Dry Rub)

granulated onion (Dry Rub)

tsp chipotle powder (Dry Rub)

apple juice (Beef Spritz)

cider vinegar (Beef Spritz)

Worcestershire sauce (Beef Spritz)

tbsp Teriyaki sauce (Beef Spritz)

Trim the beef roast of excess surface fat and silver skin membrane.

Lightly coat the beef with the yellow mustard.

Combine the dry rub ingredients and mix well.

Apply the dry rub to the beef and let it rest for 30 minutes until the rub &quot;melts&quot; into the meat.

Set your pellet grill to 225F using hickory pellets.

Put the beef on the smoker and wait for about an hour for the rub to set into a crust.

Combine the beef spritz ingredients and add to a spray bottle.

Mist the beef with the Beef Spritz every 10-15 minutes until the meat reaches an internal temperature of 130-135F.  Total cook time is about two hours.

Remove the beef from the smoker, allow to rest and slice super thin with a granton edge slicer.

This smoked eye of round roast is tender, juicy, and full of flavor. This roast is easy to make and so delicious. It&#039;s a winner on all fronts.

Smoked Eye of Round

ketchup

pepper

thyme, dried

oregano, dried

rosemary, dried

eye of round roast (boneless, trimmed)

wood chips

vegetable oil

Get out and measure your ingredients.

Combine ketchup, salt, pepper, thyme, oregano, and rosemary in bowl.

Rub ketchup mixture all over roast

Then wrap roast with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.

Set wire rack inside rimmed baking sheet. Unwrap roast.

Cook, at 250 degrees, covered for 2 hours and thirty minutes.

Remove cover and cook until meat registers 125 degrees (for medium-rare), between 30 and 45 minutes more for medium rare.

Remove roast from smoker, transfer to prepared wire rack, and tent loosely with foil. Allow roast to rest for about 30 minutes or up to 1 hour.

Place roast on serving platter.

Slice and serve.

Enjoy every bite!

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.
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#PelletSmoker #SmokedMeat #OutdoorCooking

Smoked Eye of Round in a Pellet Smoker

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

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.

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Top 8 smoked roast beef recipes from across the web

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