Smoked Eye of Round Roast Recipe: When it comes to affordable, flavorful, and tender cuts of beef, few compare to the eye of round roast. While it may not have the marbling of a ribeye or the succulence of a brisket, when smoked low and slow, this lean cut transforms into a mouthwatering centerpiece that’s perfect for family dinners or backyard barbecues.
In this comprehensive guide, we’ll walk you through the best Smoked Eye of Round Roast Recipe, covering ingredients, step-by-step instructions, nutrition, tips, and much more. Whether you’re a beginner or a seasoned smoker, this recipe will deliver a juicy, flavorful roast every time.
Why Choose Eye of Round?
Pros of Eye of Round
| Feature | Description |
| Affordability | Eye of round is a budget-friendly cut, significantly cheaper than brisket. |
| Versatility | It can be smoked, roasted, or sliced thin for sandwiches. |
| Lean & Healthy | A lean cut of beef, making it ideal for lighter meals. |
However, this cut can become tough and dry if overcooked. Smoking it properly ensures tenderness and rich flavor.
Ingredients
Here’s what you’ll need for this recipe:
Main Ingredients
- Eye of Round Roast (3 lbs): This size serves about six people.
- Montreal Steak Seasoning (1/4 cup): A blend of coarse salt, cracked black pepper, and garlic.
Optional Ingredients
- Olive Oil: To help the seasoning stick.
- Beef Broth or Jus: For serving or reheating.
Equipment Needed
- Pellet Smoker (e.g., Traeger): For precise temperature control.
- Instant-Read Thermometer: To ensure the roast cooks to the perfect internal temperature.
Step-By-Step Instructions: Smoked Eye of Round Roast Recipe
Step 1: Prepare the Roast
- Remove from the Fridge: Let the roast sit at room temperature for an hour. This helps it cook evenly.
- Trim: If your roast has a silver skin, trim it off while leaving any fat intact.
Step 2: Preheat the Smoker
- Set to 180°F: This temperature is perfect for infusing a robust smoky flavor.
Step 3: Season the Roast
- Rub Generously: Coat the roast evenly with Montreal Steak Seasoning or your favorite rub.
Step 4: Smoke the Roast
- Place on the Grate: Position the roast directly on the smoker rack.
- Initial Smoke: Smoke at 180°F for 30 minutes to absorb flavor.
Step 5: Cook to Temperature
- Increase Heat: Raise the smoker temperature to 225°F.
- Monitor with a Thermometer: Cook until the internal temperature reaches 125°F for medium-rare.
Step 6: Rest and Slice
- Rest for 10 Minutes: This allows the juices to redistribute.
- Slice Thinly: Use a sharp knife or meat slicer to cut across the grain for tender slices.
Directions (Quick Overview)
| Step | Action |
| Prepare Roast | Trim and bring to room temperature. |
| Preheat Smoker | Set smoker to 180°F. |
| Season Roast | Rub with Montreal Steak Seasoning. |
| Smoke Roast | Smoke at 180°F for 30 minutes. |
| Cook Roast | Increase to 225°F and cook to 125°F internal. |
| Rest & Slice | Let rest for 10 minutes, then slice thinly. |
Nutrition Facts
Here’s the breakdown for a 6-ounce serving:
| Nutrient | Amount |
| Calories | 326 kcal |
| Protein | 51 g |
| Fat | 11 g |
| Carbohydrates | 2 g |
| Sodium | 128 mg |
| Iron | 6 mg |
Tips for Smoking Eye of Round
- Use a Good Thermometer: Don’t rely on time alone—monitor the internal temperature.
- Don’t Overcook: Medium-rare (125°F) is ideal for tenderness.
- Let It Rest: This locks in juices and enhances flavor.
- Slice Thinly: Thin slices make even a lean cut taste luxurious.
Creative Ways to Use Leftovers
Eye of round roast leftovers are incredibly versatile. Here are some ideas:
- French Dip Sandwiches: Pile thin slices on a hoagie roll with au jus.
- Beef Salad: Add to a fresh salad with vinaigrette.
- Tacos: Use in place of shredded beef for soft tacos.
- Pizza Topping: Add smoky slices to your favorite pizza.
FAQs: Smoked Eye of Round Roast Recipe
What’s the Best Wood for Smoking Eye of Round?
Bold woods like hickory or mesquite pair well with beef, enhancing its natural flavors.
Can I Use a Gas Grill Instead of a Smoker?
Yes, you can use a gas grill with a smoker box filled with wood chips for similar results.
How Long Does It Take to Smoke?
For a 3–4 lb roast, expect about 90 minutes at 225°F, plus 30 minutes at 180°F for initial smoking.
Reviews & Community Feedback About Smoked Eye of Round Roast Recipe
Positive Reviews
- “The meat turned out tender and flavorful. Perfect for sandwiches!” – Jamie L.
- “Loved how easy this was for a beginner smoker!” – Mark T.
Criticisms
- “A bit dry when reheated. I recommend eating it cold or with jus.” – Sarah P.
Conclusion About Smoked Eye of Round Roast Recipe
Smoking an eye of round roast is a fantastic way to elevate this affordable cut of beef. With just a few ingredients and a bit of patience, you can create a tender, juicy roast that’s packed with flavor. Whether served as a main dish or sliced for sandwiches, this recipe will quickly become a favorite.
Give it a try and let us know how it turns out in the comments below. Happy smoking!
