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
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
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
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
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!
