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.
Servings 6 servings
Calories 500kcal
Cost $30
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
- 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
- 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.
- 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.
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.
- Smoke for about 2 hours until the internal temperature reaches about 120°F.
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
- 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.
- 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.
- Serve immediately with the horseradish cream sauce.
Notes
Video example from Smokingpit.com
Nutrition
Calories: 500kcal