Smoked Beef Roast

Cook Time

240 mins

Cooking Method

Smoking

Cuisine

American

Difficulty

Easy

Prep Time

15 mins

Servings

6 - 8



Ingredients


12 oz Beef Broth

6 lbs eye of round Beef Roast

2 tbsp Black Pepper

½ tbsp Celery Salt

½ tbsp Garlic Powder

2 tbsp Kosher Salt

½ tbsp Onion Powder

2 cups red wine

1/3 cup Worcestershire Sauce



Recipe Highlights


For most cuts of beef, it’s relatively easy to get it right. This Smoked Beef Roast recipe is no exception. A little bit of salt and pepper, a little bit of injected beef broth, and a kiss of smoke is all you need for deliciously tender, juicy, and smoke-infused roast. Serve with some fire-roasted stuffing, smoked mac and cheese, bacon green beans and you have yourself a winner for Christmas dinner!


The Best Cut of Beef for Smoked Beef Roast

With this recipe, we suggest going with Eye of Round. It’s lean, flavorful, and the leftovers can be used for sandwiches. You can also use Top Round, Chuck Roast, or Bottom Round as well. Or if you can afford it, try a Prime Rib Roast. Just skip the injection as that cut has plenty of intramuscular fat to keep it juicy.


Cooking Instructions


  1. Preheat your Country Smoker to 225°F.
  2. In a mixing bowl, mix the beef broth, red wine and Worcestershire sauce. Fill your meat injector with the mixture.
  3. Mix the seasonings in a spice bottle and apply the rub all over the roast. Make sure it is coating the whole roast evenly.
  4. Place the beef roast in the foil pan fat side up. Using the meat injector, inject the liquid into all areas of the beef roast. Fill the bottom of the pan with the remaining liquid.
  5. Place the pan in the Country Smoker and let it cook for 3 hours, basting with the juices in the pan every hour or so.
  6. After 3 hours start checking for desired internal temperature. (Rare = 135°F, Medium Rare = 145°F, Medium = 155°F, Well Done = 170°F )
  7. Remove from the grill and the pan and let the roast rest for 20 to 30 minutes before slicing.
  8. Slice against the grain and enjoy!


Special Tools


  • Foil Pan
  • Large mixing bowl
  • Meat Injector


Country Smoker's Tip


For the perfect pairing, try a dry cabernet sauvignon or dark IPA.


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