Creating the ultimate Sunday Smoked Beef Roast dinner is so much easier than you would think! This hearty, beefy roast takes the standard roast beef to an even more incredibly tasty level with minimal effort, plus plenty of time to prepare your side dishes for the perfect family meal!
4lbsEye of Round(or use another lean beef cut suitable for roasting like Bottom Round or Top Round)
2tbspolive oil(extra virgin or use Worcestershire sauce)
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Brush olive oil (or use Worcestershire sauce) to coat your beef roast cut.
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.
Load the pellet hopper or chip basket with your desired wood chips. Preheat your smoker to 225 degrees F (107 degrees 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.
Smoke for approximately 2 hours at 225 degrees F (107 degrees C), or 30 minutes per pound. Internal temperature should be 120-125 degrees F (49-52 degrees C) for RARE, 125-135 degrees F (54-57 degrees C) for MEDIUM RARE, and 135-140 degrees F (57-60 degrees C) for MEDIUM.
Remove from your smoker and loosely cover with aluminum foil for about 30 minutes to rest the smoked beef roast.
Once rested remove the foil, slice against the grain, and serve.
*Your meat probe should be placed into the center of the thickest portion of your roast. Make sure that the probe is not in a fatty portion or touching bone.