Smoked Beef Roast

🧂 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

Instructions

• 1 Brush olive oil (or use Worcestershire sauce) to coat your beef roast cut.
• 2 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.
• 3 Load the pellet hopper or chip basket with your desired wood chips. Preheat your
  smoker to 225°F (107°C).
• 4 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.
• 5 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.
• 6 Remove from your smoker and loosely cover with aluminum foil for about 30
  minutes to rest the smoked beef roast.
• 7 Once rested remove the foil, slice against the grain, and serve.

Nutrition Info