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    Home » Recipes » Main Dish

    Last Updated: Jul 25, 2023 by Angela @ BakeItWithLove.com · 7 Comments

    Smoked Beef Roast

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    tall pin with two images of the Smoked Beef Roast and text divider.

    This smoked beef roast is a smokey, intensely beefy roast that takes minimal effort for the ultimate Sunday dinner! It's so easy that you'll have plenty of time to prepare your side dishes for the perfect family meal! Not to mention, this roast is completely budget-friendly!

    Best Smoked Beef Roast Recipe

    This easy-to-make smoked beef roast is an ideal way to take a very cost-effective cut of beef like the eye of round, top round, or bottom round roasts and add amazing flavor! My smoked roast beef is a family favorite dinner for good reason!

    I frequently use these beef round cuts as they are low-fat, undervalued, but extremely flavorful. The rich, beefy flavor is incredibly tasty when smoked!

    Large square image of the perfect Smoked Beef Roast sliced and ready to serve.
    Delicious smoked roast beef is sure to become a family favorite, and it's surprisingly easy to make!
    Jump to:
    • Best Smoked Beef Roast Recipe
    • 🥘 Smoked Beef Roast Ingredients
    • Best Cut Of Beef For Smoked Beef Roast
    • Best Wood For Smoking Beef
    • 🔪 How To Smoke A Beef Roast
    • 🥗 Sides
    • Internal Temperatures for Smoking Beef Roasts
    • 💭 Tips & Notes
    • 🥡 Storing & Reheating
    • ❓ FAQ
    • 🥩 🍖 🔥 Best Smoked Beef Recipes
    • 📖 Recipe Card
    • 💬 Reviews

    🥘 Smoked Beef Roast Ingredients

    In addition to your roast, all you'll need is an assortment of seasonings. It really is as easy as it sounds!

    • Beef Roast - A 4-pound eye of round, or use another lean beef cut suitable for roasting like Bottom Round or Top Round.
    • Olive Oil - 2 tablespoons of extra virgin olive oil or Worcestershire sauce.
    • Seasonings - 1 tablespoon of sea salt and paprika as well as 1 teaspoon of black pepper, garlic powder, and onion powder.

    *Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

    Best Cut Of Beef For Smoked Beef Roast

    I'm using an Eye of Round. It’s lean, flavorful, juicy, and tender when cooked low and slow. Plus, the leftovers are absolutely perfect for slicing thin and piling high on some smoked roast beef sandwiches or French dip sandwiches.

    You can also use the Top Round or Bottom Round as well. These cuts are all part of the beef round, which is described below.

    Hindquarter Cut (Beef Rump & Leg)

    Generally speaking, this primal cut from the cow is a well-exercised muscle that yields superb results when cooked with care. Because the cuts from the 'Beef Round' are lean with minimal marbling, they will quickly become tough and chewy if over-cooked.

    Always watch the roasts carefully, whether they are roasted, braised, or smoked, with a close eye on your beef toward the end of the cooking cycle.

    The Beef Round Includes:

    1. Top Round - the top round is also known as the 'inside round' and is the top portion of the beef round. It is the most tender of the three beef round portions.
    2. Eye of Round - also called an eye round roast, this cut is commonly cut into steaks and used as cube steak. The eye of round is rich in flavor with a good texture when served medium rare!
    3. Bottom Round - the bottom round is usually cut into two portions, the bottom round roast and rump roast. The bottom round is a tougher cut and is typically used as corned beef. The tip of the bottom round is the rump roast and is commonly served as roast beef.

    All of the beef round cuts do well when cooked with plenty of moisture. While I would normally baste these roasts, I try to keep my smoker closed from start to finish.

    Best Wood For Smoking Beef

    Oak and hickory are two of the best wood chips to use when smoking meats, along with mesquite, which has a strong and distinct smoked flavor. Maple, pecan, and walnut also impart a mild flavor that is good when paired with beef, as well as the fruit tree flavors from apple and cherry woods.

    1. Mesquite – is an oily wood that adds a distinctive flavor to your smoked beef and other meats.
    2. Hickory – adds a strong smoked flavor to your smoked meats and is one of the most popular woods used in smoking.
    3. Apple Wood – adds a great, mild smoked flavor with a touch of sweetness.
    4. Oak – a great smoked flavor that is not overpowering. Oak chips can be used on their own for longer cook times without needing to be combined with any other wood varieties.
    5. Pecan – a wood that is wonderful when used in combination with other woods for smoking. I like to mix pecan chips with a type of fruitwood for the best flavor and to keep the pecan from adding a pungent flavor.
    6. Cherry – adds a mahogany-like dark coloring to your smoked beef bark. This is a great wood to use in combination with hickory, oak, or pecan.  A very versatile wood for smoking any meat!
    7. Maple - even though I like to use maple with poultry and sometimes pork, it is a great secondary flavor to combine with stronger woods. The mild maple flavor is slightly sweet and pairs well with hickory.

    All of these are wonderful woods to use when smoking beef cuts! You can also get creative and combine wood chips to customize your smoked meat flavors.

    wide image of the perfect Smoked Beef Roast sliced and ready to serve.

    🔪 How To Smoke A Beef Roast

    Smoking your beef roast is incredibly simple and totally hands-off! All you need is a small bowl, your smoker, a knife, a meat thermometer, and a cutting board.

    One 4-pound roast is enough for about 8 servings, but you can easily replicate this recipe with whatever size roast you have.

    coating the eye of round roast beef portion with olive oil before seasoning.
    eye of round beef portion with seasoning rub ready to smoke.
    Smoked Beef Roast with temperature probe.
    Smoked Beef Roast fully smoked and resting to finish.

    Season the Beef Roast

    Combine the seasoning in a small bowl. Mix 1 tablespoon (15 grams) of both sea salt and paprika and 1 teaspoon (5 grams) each of black pepper, garlic powder, and onion powder until the rub is well blended.

    I have three favorite methods for seasoning my roasts:

    1. If I'm thinking far enough ahead and want an amazing crust, I season by applying the dry rub for beef roast directly onto the roast. Leave the meat uncovered and refrigerate it overnight. *This is like a quick dry brine and works fabulously with other meats like pork, lamb, and goat. Allow the meat to come to room temperature for at least an hour before smoking.
    2. Apply 2 tablespoons (30 milliliters) of olive oil, or your preferred cooking oil, then apply the seasoning blend and distribute the rub evenly by massaging it into the beef cut. Leave your roast out to warm to room temperature for at least an hour before smoking.
    3. Apply 2 tablespoons (30 milliliters) of Worcestershire sauce and apply the seasoning in the same way as noted above when using olive oil.

    Smoke the Beef Roast

    1. Preheat. Once you've selected your desired wood chips or pellets, load the hopper or chip basket and preheat your pellet grill, Traeger, or electric smoker to 225ºF (107ºC).
    2. Place. Place the seasoned 4-pound (1.8 kilograms) beef roast directly onto your smoker grill racks. If there is a fat side of your beef cut, roast the beef with the fat facing upward. This allows the fats to break down and keep the roast moist and flavorful, rather than all of the wonderful fatty flavor dripping away directly.
    3. Add probe. If you have a meat probe available to you, insert the meat probe directly into the thickest portion of the beef roast. Keep the probe away from fatty portions or the bone. *A meat probe is ideal, as you can keep your smoker closed throughout the smoking process. This keeps the temperature consistent, which is ideal for evenly cooking or smoking any meat.
    4. Smoke. Smoke your roast at 225ºF (107ºC). Allow the beef roast to smoke for approximately 30 minutes per pound, or 2 hours in the case of this 4-pound eye of round roast.
    5. Remove. Remove the smoked roast beef when the internal temperature reaches your desired level of doneness, as noted in the section below. I usually remove my beef roasts between 125ºF - 135ºF (52ºC - 57ºC) for a beautifully medium-rare roast.
    6. Rest. Cover your cooked roast loosely with a sheet of aluminum foil in a 'tented' style. Allow the smoked beef to rest for 30 minutes before slicing it against the grain to serve.

    🥗 Sides

    Classic Creamy Fondant Potatoes are not just stunning but also the most divine potatoes you've ever had
    Parmesan Roasted Mashed Potatoes with holiday side dishes
    tall overhead image of the asparagus and tomatoes in cast iron skillet.
    tall overhead image of garlic green beans on serving platter.

    Your spectacular roast is a wonderful part of a Sunday roast dinner. Serve the sliced roast with fantastic potato side dishes like fondant potatoes or Parmesan roasted mashed potatoes. I love sauteed asparagus or garlic green beans for my vegetable side dish, but a simple Caesar salad or wedge salad is just as tasty. Enjoy!

    Internal Temperatures for Smoking Beef Roasts

    The level of doneness is based on the internal temperature of the roast as read by a digital meat thermometer. With these leaner cuts of beef (eye of round - pictured here, top round, and bottom round) I use the internal temperatures given below for the levels of doneness.

    Most importantly, these beef cuts should not be overcooked. Your smoked eye of round (or top round or bottom round) is best served between rare to medium-rare, in my opinion.

    I recommend medium done at most! Otherwise, the lean cuts tend to dry out rapidly and become tough once cooked beyond medium-rare to medium.

    120-125ºF49-52ºCRare
    125-135ºF52-57ºCMedium Rare
    135-140ºF57-60ºCMedium
    tall image of sliced smoked beef roast.

    💭 Tips & Notes

    • Don't forget to use your pan juices to make a sensational au jus or beef au jus.
    • A meat probe is ideal for monitoring the temperature, as you can keep your smoker closed throughout the smoking process. This keeps the temperature consistent, which is ideal for evenly cooking or smoking any meat.
    • When serving, slice the roast against the grain. This breaks up the muscle fibers further, making your smoked beef roast portions even more tender!
    • Oak and Hickory are my top two picks for wood, especially when combined with cherry wood!
    • You can add a pan of water to your smoker to enhance the moistness of your smoking beef roast.

    🥡 Storing & Reheating

    Once cooled completely, place your beef roast into a sealed container and store it in the fridge for 4-5 days.

    Reheating Beef Roast

    Reheat your roast by lacing it (either sliced or whole) into a baking dish that is tightly covered with a lid or foil. Bake at 350°F (175°C/Gas Mark 4) for 20-30 minutes.

    >>>>See all of my recipes HERE<<<<

    ❓ FAQ

    How Long Does It Take To Smoke A Beef Roast?

    It took my 4-pound roast 2 hours to cook in the smoker. You'll want to aim for a time of about 30 minutes per pound, depending on your desired level of doneness.

    How Long Should A Beef Roast Rest After Smoking?

    Let your roast rest for at least 30 minutes after smoking. This time is crucial because it lets the juices reabsorb into the meat, yielding a wonderfully juicy and tender roast. This also makes the meat more tender!

    What Temperature Should A Beef Roast Be Cooked To?

    The USDA recommends cooking your beef roast to a minimum internal temperature of 145°F (63°C) which is considered medium. However, I prefer my meat to be medium-rare at 135ºF (57ºC). This meat can easily become dry if overcooked.

    🥩 🍖 🔥 Best Smoked Beef Recipes

    • Smoked Chuck Roast - Classic pot roast that is covered in a dry rub and then smoked.
    • Traeger Smoked Brisket - Brisket is coated in mustard and dry rub and then cooked low and slow.
    • Smoked Tomahawk Steak - A hearty steak that is sure to wow your friends and family.
    • Smoked Beef Back Ribs - Ribs are smoked in a dry rub and then brushed with BBQ sauce.
    • Smoked Short Ribs - These fall-off-the-bone ribs are incredibly tender and flavorful.
    • Smoked Meatloaf - Fire up your smoker for this tasty twist on traditional meatloaf.

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

    📖 Recipe Card

    wide image of the perfect Smoked Beef Roast sliced and ready to serve.
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    5 from 91 reviews

    Smoked Beef Roast

    This smoked beef roast is a smokey, intensely beefy roast that takes minimal effort for the ultimate Sunday dinner! It's so easy that you'll have plenty of time to prepare your side dishes for the perfect family meal! Not to mention, this roast is completely budget-friendly!
    Author | Angela
    Servings: 8 servings
    Calories: 354kcal
    Prep 20 minutes minutes
    Cooking 3 hours hours
    Resting Time 30 minutes minutes
    Total Time 3 hours hours 50 minutes minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    • 4 lbs Eye of Round (or use another lean beef cut suitable for roasting like Bottom Round or Top Round)
    • 2 tablespoon olive oil (extra virgin or use Worcestershire sauce)
    • 1 tablespoon sea salt
    • 1 teaspoon black pepper
    • 1 tablespoon paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

    Instructions

    • Brush olive oil (or use Worcestershire sauce) to coat your beef roast cut.
      coating the eye of round roast beef portion with olive oil before seasoning.
    • In a small bowl or a plastic storage bag, combine the seasoning ingredients including salt, pepper, paprika, garlic powder, and onion powder. Apply the seasoning to your beef, massaging the blend into the meat. *Allow the meat to come to room temperature, try to give the beef at least an hour to warm before smoking.
      eye of round beef portion with seasoning rub ready to smoke.
    • Load the pellet hopper or chip basket with your desired wood chips. Preheat your smoker to 225°F (107°C).
    • Place seasoned beef into your preheated smoker directly onto the grill. If you have a meat probe to monitor the internal temperature, insert the probe into the middle of the roast. *See notes for proper placement of meat probe.
      Smoked Beef Roast with temperature probe.
    • Smoke for approximately 2 hours at 225°F (107°C), or 30 minutes per pound. Internal temperature should be 120°-125°F (49°-52°C) for RARE, 125°-135°F (54°-57°C) for MEDIUM RARE, and 135°-140°F (57°-60°C) for MEDIUM.
    • Remove from your smoker and loosely cover with aluminum foil for about 30 minutes to rest the smoked beef roast.
      Smoked Beef Roast fully smoked and resting to finish.
    • Once rested remove the foil, slice against the grain, and serve.

    Equipment You May Need

    Smoker (Traeger, pellet, wood, charcoal, or an electric smoker)
    Mixing Bowl
    Aluminum Foil

    Notes

    • Don't forget to use your pan juices to make a sensational au jus or beef au jus.
    • A meat probe is ideal for monitoring the temperature, as you can keep your smoker closed throughout the smoking process. This keeps the temperature consistent, which is ideal for evenly cooking or smoking any meat.
    • When serving, slice the roast against the grain. This breaks up the muscle fibers further, making your smoked beef roast portions even more tender!
    • Oak and Hickory are my top two picks for wood, especially when combined with cherry wood!
    • You can add a pan of water to your smoker to enhance the moistness of your smoking beef roast.

    Nutrition

    Calories: 354kcal (18%) | Carbohydrates: 1g | Protein: 52g (104%) | Fat: 14g (22%) | Saturated Fat: 4g (25%) | Cholesterol: 143mg (48%) | Sodium: 1002mg (44%) | Potassium: 823mg (24%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 431IU (9%) | Calcium: 47mg (5%) | Iron: 5mg (28%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Beef, roast, smoked, Smoked Beef Roast
    Course Beef Dishes, Main Dish, Smoked Meats
    Cuisine American
    Diet Gluten Free
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/

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    1. DF'r says

      January 19, 2023 at 4:02 pm

      5 stars
      We had a dinner party arranged and the wife wanted me to use the TRAEGER for the cooking of a frozen 6 lbs roast she had on hand. She said it was a cheep cut and it need to be marinated. I found your recipe and after the cut had thawed I seasoned it pretty close to the directions and left it in the fridge for two nights. On cooking day our outdoor temperature was right at freezing and was concerned about the cooking time but my smoker was running at 230 to 245 so I checked the roast with my digital thermometer at 6 hours and it it was already into the Medium range. Did the prescribed rest and the sliced it up for the table. Compliments came from all attending and then again when I sliced up the remaining roast and made up some "care packages" for friends that couldn't attend. This will be my go to smoker roast beef recipe for now on. I hope I can tune up my Traeger temperature controller to get a more awesome result on the next long cook. Thanks for the tips and the recipe. Truly Awesome.

      Reply
    2. Sean says

      November 27, 2022 at 10:44 am

      What is the best way to brine the roast beef?

      Reply
      • Angela @ BakeItWithLove.com says

        November 29, 2022 at 12:01 pm

        I prefer to dry brine my beef roasts with seasoning at least overnight and up to 2-3 days for the best flavor. Season, and place on a rack in a dish. Leave the seasoned roast uncovered while refrigerated. Thanks for asking!

        Reply
    3. Paul H. says

      August 30, 2022 at 7:56 am

      5 stars
      Agreed, best smoked beef roast I have made add au jus and wow what a great dinner.

      Reply
    4. Greg says

      November 20, 2021 at 7:25 am

      5 stars
      I have tried several different recipes and this one has been the best for me so far. I modified the ingredients a bit but over all I love it. And I'll continue to use it. I RECOMMEND THIS TO ANYONE THAT COOKS IN A SMOKER. Thank you

      Reply
      • Jocelyne says

        January 04, 2022 at 5:45 pm

        Je l'ai fait avec roti de haut surlonge. Fumé 3h a 225f jusque à 140f
        Goût melange épices excellent...fumé aux granules Jack Daniel

        Reply
        • Angela @ BakeItWithLove.com says

          January 04, 2022 at 6:12 pm

          Je suis content que vous l'ayez apprécié!
          I am glad you enjoyed it!

          Reply

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    Hi there, I'm Angela! I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

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