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a smoked bottom round beef roast sliced

Smoked Bottom Round Roast with Horseradish Cream Sauce

Learn step by step how to make a smoked bottom round beef roast on ANY grill, pellet grill, or smoker!
We season, smoke, and sear this bottom round roast to a perfect medium rare then slice and serve with a delicious horseradish cream sauce.
Whether you have a Traeger or Pit Boss pellet grill, a Masterbuilt electric smoker, or a Weber kettle, we've got you covered.
5 from 1 vote
Prep Time 30 minutes
Cook Time 2 hours
Resting Time 30 minutes
Total Time 3 hours
Course Main Course, Sandwich
Cuisine American, Australian, barbecue, BBQ, French, Holiday, Smoked
Servings 6 servings
Calories 500 kcal

Equipment

  • Smoker, Grill or Pellet Grill
  • Cutting Board
  • Meat Slicing Knife
  • Instant Read Thermometer
  • Dual Probe Thermometer
  • Wood for smoking (chunks, chips, or pellets). Preferably Hickory or Pecan.
  • Cast Iron Skillet or Grill Grates for a Pellet grill for searing optional

Ingredients
  

  • 1 Bottom Round Beef Roast About 5 lbs
  • 2 tablespoon Cooking Oil High smoke point oil like avocado or grapeseed oil

Savory Beef Rub

  • ½ cup Kosher Salt
  • ½ cup Black Pepper
  • ¼ cup Fresh minced garlic about 10 cloves fresh
  • 1 tablespoon Paprika
  • 1 tablespoon Dried rosemary or can substitute fresh rosemary finely minced
  • ½ tablespoon Onion Powder
  • 1 teaspoon Dried Thyme

Horseradish Cream Sauce

  • 1 cup Sour cream
  • ¼ cup Horseradish
  • 1 tablespoon Stone ground or dijon mustard
  • ½ teaspoon Kosher Salt
  • 1 teaspoon White wine vinegar
  • Fresh cracked black pepper to taste

Instructions
 

Season the Bottom Round

  • Take the bottom round out of the packaging and trim any excess fat present.
    1 Bottom Round Beef Roast
  • Rub with a thin layer of cooking oil.
    2 tablespoon Cooking Oil
    applying oil to bottom round beef roasts for smoking
  • Mix all the rub ingredients and thoroughly coat the entire outside of the bottom round roast including the sides with the mixture.
    ½ cup Kosher Salt, ½ cup Black Pepper, ¼ cup Fresh minced garlic, 1 tablespoon Paprika, 1 tablespoon Dried rosemary or can substitute fresh rosemary, ½ tablespoon Onion Powder, 1 teaspoon Dried Thyme
    applying seasoning to a bottom round beef roast
  • Wrap in plastic wrap and place in the refrigerator until ready to put on the grill or smoker.
    bottom round beef roasts wrapped in plastic

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.
    setting the traeger pellet grill to 225 degrees F
  • If not using a pellet grill, add wood to the smoker using either chunks or a smoker box or pellet tube smoker placed over the hot charcoal or burners on a gas grill.
    charcoal grill set up for indirect heat

Smoke the Bottom Round Beef Roast

  • Place the bottom round roast in the cooking chamber away from any direct heat. Place a temperature probe into the deepest part of the roast.
    putting two bottom round beef roasts on smoker
  • Smoke for about 2 hours until the internal temperature reaches about 120°F.
    bottom round roasts smoking on grill

Prepare the Horseradish Cream

  • While the bottom 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.
    1 cup Sour cream, ¼ cup Horseradish, 1 tablespoon Stone ground or dijon mustard, ½ teaspoon Kosher Salt, 1 teaspoon White wine vinegar, Fresh cracked black pepper to taste
    mixing up horseradish cream for a smoked beef tenderloin
  • Cover the bowl with plastic wrap and place in the refrigerator to serve with the smoked bottom round roast later.

Reverse Sear the Smoked Bottom Round Roast

  • Prepare to move the bottom 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 bottom round when it is ready.
  • Once the internal temperature of the smoked bottom round roast reaches 120°F, move the 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 Bottom Round Roast

  • Let the smoked bottom round rest on a cutting board, uncovered, for about 20-30 minutes.
    finished smoked bottom round beef roasts
  • Using a good meat slicing knife, slice in about ¼" thick slices. Only slice what you plan to eat so the meat does not dry out.
    slicing a smoked bottom round roast
  • Serve immediately with the horseradish cream sauce.
    smoked bottom round beef roast sliced

Notes

Video example from Smokingpit.com

Nutrition

Calories: 500kcal
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