Learn step by step how to make smoked eye of round roast beef on ANY grill, pellet grill, or smoker! Whether you have a Traeger, a Masterbuilt, or a Weber, we've got you covered. Seasoned and smoked to a perfect medium rare then sliced ultra thin and served atop a brioche bun with a delicious horseradish cream.
Wood for smoking (chunks, chips, or pellets). Preferably Hickory or Pecan.
A Cast Iron Skillet or Grill Grates for a Pellet grill for searing (optional)
1Eye of Round Beef Roast About 6 lbs
2TbspCooking Oil High smoke point oil like avocado or grapeseed oil
6Brioche Sandwich Buns
Savory Beef Rub
¼cupFresh minced garlic about 10 cloves fresh
1TbspDried rosemary or can substitute fresh rosemaryfinely minced
1TbspStone ground or dijon mustard
1tspwhite wine vinegar
Fresh cracked black pepper to taste
Season the Eye of Round
Take the eye of round out of the packaging and trim any excess fat present.
Rub with a thin layer of cooking oil.
Mix all the rub ingredients and thoroughly coat the entire outside of the eye of round roast including the sides with the mixture.
Wrap in plastic wrap and place in the refrigerator until ready to put on the grill or smoker.
Setup and Start the Grill or Smoker
Start or light your smoker and bring the temperature up to 225°F. If using a gas or charcoal grill, only light one side and set the grill up for indirect heat.
Add wood to the smoker using either chunks or a smoker box or pellet tube smoker placed over the burners on a gas grill.
Smoke the Eye of Round Roast Beef
Place the eye of round roast in the cooking chamber away from any direct heat. Place a temperature probe into the deepest part of the roast.
Cook about 2 hours until the internal temperature reaches about 120°F.
Prepare the Horseradish Cream
While the eye of round is smoking you can prepare the horseradish cream sauce if you wish.
Combine all the horseradish cream sauce ingredients in a small bowl and mix well to incorporate. Add extra salt as needed.
Cover the bowl with plastic wrap and place in the refrigerator to serve with the smoked roast beef later.
Reverse Sear the Eye of Round
Prepare to move the eye of round to the hot side of the grill for reverse searing, or, prepare a hot skillet with cooking oil or Grill Grate on a pellet grill to sear the eye of round when it is ready.
Once the internal temperature of the smoked eye of round reaches 120°F, move the eye of round beef roast to the selected place for reverse searing. Rotate about 2 minutes on each side until it is fully seared on all edges.
Remove, Rest, and Slice the Smoked Eye of Round
Let the smoked eye of round rest on a cutting board, uncovered, for about 20-30 minutes.
Using a good meat slicing knife, slice in as thin of slices as possible.
Layer on the Brioche Buns, and serve immediately with the horseradish cream sauce.