Pit Boss Smoked Beef Roast Recipes
SMOKED ROAST BEEF WITH EYE OF ROUND ROAST
Steps:
- 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.
SUNDAY SUPPER BEEF ROAST - TRAEGER GRILLS
Smoke this Sunday Supper Beef Roast low and slow until it's dripping with flavor. Circle up your family, you're about to be the hero of this Sunday meal.
Provided by Traeger Kitchen
Categories Beef
Number Of Ingredients 9
Steps:
- Rub the roast on all sides with the vegetable oil and place on a rack in a roasting pan or Dutch oven, fat-side up. Season well with Traeger Prime Rib Rub. Pour the beef broth into the bottom of the pan.
- When ready to cook, set the Traeger temperature to 500℉ and preheat with the lid closed for 15 minutes.
- Insert the probe into the thickest part of the roast. Place the Dutch oven on the grill grates, close the lid, and cook the roast for 25-30 minutes, or until the outside is seared.
- Reduce the Traeger temperature to 225℉. Add the potato, carrots, celery, onion, and thyme to the Dutch oven around the roast. Cover the Dutch oven with foil and continue cooking with the lid closed until the internal temperature of the roast reaches 135℉ for medium-rare, 2-3 hours. Add more broth as needed.
- Remove the Dutch oven from the grill and let the roast rest for 10 minutes before thinly slicing against the grain.
- Serve the roast with the pan drippings and vegetables. Enjoy!
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- Give the roast a good rub down with Worcestershire sauce before applying the spice rub. The Worcestershire sauce helps the rub adhere to the roast and adds flavor.
- There are a couple of ways you can smoke the roast, depending on how much time you have. For the best results cook it in a smoker at around 215℉ for 4 to 6 hours. The roast is ready to come out when its internal temperature is between 145℉ to 155℉ degrees.
- Let the roast rest for 20 minutes, covered with foil, before slicing. Sprinkling a little salt on the slices before serving them to help brighten up the beef’s flavors.
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