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.
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°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.
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.
Once rested remove the foil, slice against the grain, and serve.
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 aremy 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.