Welcome to the world of smoked eye of round roast recipe! It’s a twist on an old classic that will have you saying “Yee-haw!” in no time. Cooking this dish is like taking a step back in time – it’s like something grandma might’ve made, but with modern flare.
This smoky and juicy dish will tantalize your taste buds and leave everyone around the table wanting more. So pull up your boots and get ready for some good ol’ fashioned flavor! Here’s what you’ll need to make this delicious smoked eye of round roast recipe…
Why You’ll Love This Recipe?
Cooking an eye of round roast on a pellet smoker is one of the best ways to enjoy this cut of beef. The low temperature and indirect heat help break down the muscle fibers, while imparting delicious smokey flavor from the wood chips. Plus, it’s easy to monitor with a digital thermometer for perfect results every time!
This recipe will give you restaurant-quality prime rib that rivals any steakhouse. We start by marinating the meat in worcestershire sauce overnight for maximum tenderness. Then we slowly cook it over low heat until it reaches the desired doneness – giving you juicy, flavorful cuts of beef that melt in your mouth!
No matter if you’re cooking for yourself or entertaining guests, this smoked eye of round roast recipe is sure to impress. So fire up your pellet smoker and get ready for a delicious dinner full of smoky goodness!
I’m sure you’re eager to get started on this delicious smoked eye of round roast recipe! To make this dish, you’ll need a few simple ingredients. For the dry rub, you’ll need black pepper, garlic powder, onion powder and kosher salt. Then for the main ingredient, you’ll need an eye of round roast or top round roast. You can also use an eye of round steak or top round steak if that’s what you have available.
Mix all your seasonings together in a bowl until they are evenly distributed before rubbing it over the roast. Make sure to cover every inch with the seasoning mix for maximum flavor impact! Once that’s done, place your prepared meat into a smoker preheated to 225 degrees Fahrenheit and let it smoke for about 3-4 hours depending on size. When finished cooking, remove from heat and rest for 15 minutes before slicing and serving up your succulent smoked eye of round roast beef – perfect for any family gathering or special occasion! Enjoy!
The Recipe How-To
Making a smoked eye of round roast is easy. I’m going to show you how! First, you need a beef chuck roast and some aluminum foil. Start by putting the hot coals on one side of your pit boss and make sure they’re spread out evenly. Place the beef broth in the bottom of your pot and add brown sugar. Then put the beef chuck roast inside along with some sliced onions if desired. Cover it up tightly with aluminum foil to help keep all that smoky flavor locked in while slow cooking. Now set the temperature to 250-275 degrees Fahrenheit for about 5 hours or until an internal meat thermometer reads 140 degrees Fahrenheit.
Once done, remove from heat and let cool before serving. You’ll be left with juicy, tender smoked beef full of amazing flavors. If you want more intense smoky flavors, try adding wood chips directly onto the hot coals around your round eye pot roast as it cooks – this will give it even more depth! And there you have it – a delicious smoked eye of round roast recipe that’s sure to impress any crowd!
Substitutions And Variations
It’s easy to get creative with the ingredients when cooking an eye of round roast. But before you make any substitutions, it’s important to understand beef cuts and the best ways to cook them so that your meal is as delicious as possible.
For example, if you’re using a charcoal grill or z grills pellet grill, hickory pellets are great for adding flavor, but they can also dry out a less tender cut like the eye of round roast. So if you decide to use hickory pellets, be sure to wet brine or marinate the meat first.
You can also experiment with different types of mustard in both the wet brine and rubs – try dijon mustard mixed with yellow mustard for a flavorful twist on this classic recipe! And don’t forget about other seasonings such as garlic powder, onion powder, and paprika which all work well with beef roasts.
No matter what type of primal cut you choose or how you want to tweak the cooking process – make sure the roast is brought up to room temperature before searing – experimenting in the kitchen can lead to some truly wonderful results!
Serving And Pairing
Once the internal temperature of your eye of round roast reaches its target, it’s time to serve it up. I love a good slow cooker recipe card because they make serving so easy. Just plate and enjoy! And if you’re feeling adventurous, use leftover beef tenderloin from this recipe to make the best smoked roast beef sandwiches around.
If you want the best results for your medium rare roast, try grilling with grill grates over an open flame or smoker for that perfect smoky flavor. The lean cut of beef will caramelize quickly on the outside while remaining juicy inside. It’ll be sure to impress any guest or family member at dinner.
So when you’ve got guests coming over and need something special, reach for this eye of round roast recipe! You won’t regret it.
Make-Ahead, Storing And Reheating
If you’re looking to make ahead and store your eye of round roast, there are a few things you should keep in mind! First off, it’s best stored in an airtight container or wrapped tightly with plastic wrap. You’ll want to be sure the temperature doesn’t get too hot; aim for something like 40 degrees F or below. This lean cut of meat can easily become dry if cooked at a high temperature for a long time, so take extra care when storing it!
When reheating the roast, start by preheating your oven to 350 degrees F. Remove any silver skin that is on the sides of the roast and place it into a roasting pan. If you’ve already cooked the roast before, reheat until it reaches medium rare (around 130-135 degrees F). Depending on how thick your roast was, this could take around 20 minutes – but check often as cooking times may vary!
To ensure your eye of round comes out juicy and tender each time, cook it low and slow – even if that means reducing the cooking time slightly. Once done, let the roast rest for about 10 minutes before slicing and serving warm. Enjoy!
When it comes to the perfect roast beef recipe, there’s nothing quite like smoked eye of round. This cut of meat is full of connective tissue that makes for a tender and juicy piece of meat when cooked correctly. To ensure you make the best roast every time, here are my 3 favorite tips:
- Slice the roast into thin slices right before serving – this helps keep all the juices in and gives you that melt-in-your-mouth texture.
- When prepping your roast, rub with olive oil and season with your favorite spices for maximum flavor.
- Cook at high temperatures but don’t forget to let your roast rest after taking out of the oven so all those delicious flavors can marinate – an au jus will take this dish from good to great!
Having tried many different methods over the years, I’ve found that following these steps always leads to fantastic results; making smoked eye of round one of my go-to dishes when entertaining family or friends!
I cannot express how delicious this smoked eye of round roast recipe is. It’s absolutely out of this world! Every time I make it, my family raves about the amazing flavor and tenderness that comes from such a simple dish. I’m always surprised by how easy it was to prepare – in just an hour or so, we can have something that tastes like it took all day to create.
If you’re looking for a meal that will wow your guests and leave them wanting more, then look no further than this recipe. From start to finish, every step has been thoughtfully crafted to bring out maximum flavor and texture with minimal effort on your end. Whether you decide to serve it as-is or experiment with some extra ingredients, I guarantee everyone at the table will be asking for seconds.
So don’t wait any longer; give this tantalizing smoked eye of round roast recipe a try today! Your taste buds won’t regret it – trust me when I say they’ll thank you later!
Smoked Eye of Round Roast
- Pellet smoker or charcoal grill
- Wood chips (hickory recommended)
- Meat thermometer
- 3-4 pound eye of round roast beef
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- Thin coat of yellow mustard
- Preheat your pellet smoker or charcoal grill to 225 degrees F.
- In a small bowl, mix together kosher salt, black pepper, garlic powder, onion powder, and brown sugar to make the dry rub.
- Coat the entire surface of the roast with a thin coat of yellow mustard.
- Rub the dry rub all over the roast, making sure to get all sides and edges.
- Place the roast on the grill grates and add your wood chips.
- Smoke the roast for 3-4 hours or until the internal temperature reaches 135 degrees F (medium-rare).
- Remove the roast from the grill and let it rest for 10-15 minutes before slicing thinly against the grain.
- For best results, let the roast come to room temperature before smoking.
- You can wet brine the roast for 8-12 hours before smoking for even more flavor and tenderness.
- To remove the silver skin, use a sharp knife and make a shallow cut between the silver skin and the meat, then use a paper towel to pull it off.
- If using a charcoal grill, use indirect heat by placing the hot coals on one side and the roast on the other side.
- The roast will continue to cook as it rests, so take it off the grill at 130 degrees F for a medium-rare roast.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
YOUR OWN NOTE
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Shara @The Bird BBQ
Shara loves to experiment with different flavors and techniques when it comes to BBQ. She has been perfecting her craft for years and loves hosting backyard BBQs with friends & family. She often comes up with creative recipes that her guests rave about.