Smoked Roast Beef with Eye of Round Roast
Eye of round roast becomes a special meal when covered with herb paste and smoked on the grill - perfect for dinner now and sandwiches later.
Servings: 2
Ingredients
For the Herb Paste:
- ¼ cup olive oil
- 2 tbsp rosemary finely chopped
- 2 tbsp fresh thyme finely chopped
- 2 tbsp fresh garlic finely chopped
- 2 tbsp coarse salt Diamond Crystal
- 2 tbsp fresh cracked pepper
Instructions
- Light grill or smoker and set up for indirect heat. Establish temperature at 225°-235°F. You can also use a pellet grill for this if that’s what you prefer.
- While grill is preheating, trim any excess silverskin off of the eye of round roast. It should look like this once it’s all trimmed.
- Set the roast aside and mix all ingredients for the herb paste together.
- Generously coat the entire surface of the roast with the herb paste and insert a reliable leave-in thermometer into the thickest portion of the roast.
- Place beef on grill as far away from coal bed as possible and add your favorite chunk of smoking wood to the hot coals. I prefer hickory with this eye of round roast but use what you like.
- Close lid on grill and monitor temperature: when temperature reaches about 90° F internal, flip the meat 180 degrees, so both sides of the roast spend equal time towards the hot coals.
- When internal temperature reaches 125°F, remove roast from grill and cover with foil, let rest for 35-40 minutes.
- Slice roast and serve with garlic roasted mashed potatoes or grilled broccolini.