fbpx

Smoked Roast Beef with Eye of Round Roast

Smoked eye of round roast beef on a platter

Smoked Roast Beef with Eye of Round Roast

This post is sponsored by Omaha Steaks. Sponsored posts, along with affiliate links, are what enable bloggers like me to maintain and operate sites that are free to the public. That said, I only work with products and brands that I personally use and would feel proud to give as a gift.

Round steak or eye of round roast doesn’t get a ton of attention from most people. It’s a pretty lean cut of meat and as a result it can lack flavor and be tough—if not prepared correctly. The upside is that it’s relatively inexpensive and, when done right, it can make a whole bunch of people really happy. Today we’re making smoked roast beef using the eye of round roast, and we’re going to impart flavor into this meat in two different ways.

Jump to Recipe | Print Recipe

First, we’ll be making an incredible herb paste to cover this smoked roast beef. The herbs just by themselves smell and taste amazing, but we’re not stopping there. We’re also going to put this eye of round roast on the grill and get some great smoke and charcoal flavor into it. Then we’ll top off this roast beef recipe by serving it with the best horseradish sauce you’ve ever had.

When you think about roast beef, you probably think about prime rib roast, that’s what traditional roast beef is made from. Now, I’m not going to blow smoke (pun intended) and tell you smoked eye of round roast is as good as prime rib, that just wouldn’t be true. But I will tell you it’s really darn good when done right, and it’s a fraction of the cost of prime rib.

What Is Eye of Round Roast?

The eye of round roast is a “value cut” of meat that comes from a steer’s back hip. It’s a working muscle, so it’s very lean and lacks the intramuscular fat you see in more expensive cuts of beef. It sort of looks like the beef tenderloin in appearance, but it’s anything but tender. That said, it’s flavorful if you put a little love into how you prepare it, and it’s definitely budget friendly.

Is Eye of Round Steak Good for Grilling?

Yes and no. I know that’s not helpful. Here’s the deal: this is a great cut of meat to be used for beef stew, where it’s cut into small chunks. I don’t recommend grilling it like a traditional steak. I’ve done it, and it’s not terrible, especially if you’re staying on a very lean diet. Just expect it to be a bit chewier and lack the flavor of a more marbled ribeye or strip steak. That said, when smoked and sliced thin, it’s really dang good.

What To Do With an Eye of Round Roast?

As I mentioned, it’s great stew meat for sure. But aside from that it also grinds well and when mixed with some other more fatty meats it makes a great burger mixture. My favorite though, is what we’re doing today, and that’s smoking it. It goes well with my garlic mashed potatoes so definitely try that, but also strongly consider slicing it into deli style roast beef for sandwiches. That’s actually my favorite way to use this budget friendly cut, and it’s infinitely more tasty AND less expensive than buying roast beef at the deli counter.

Tips for Cooking an Eye of Round Roast

Use a thermometer: With so little intramuscular fat overcooking can happen quickly, so it’s super important to use a reliable leave-in meat thermometer when cooking this roast. Taking this cut much past medium rare is a recipe for disaster.

This cut needs to rest for a long time: There isn’t enough “juice” to waste by cutting into it too soon, so cover with foil and rest for at least 35 minutes before slicing it.

Trim the fat: These cuts often come with patches of fat on them, and normally I would leave this alone. But on this cut, the silverskin between the fat and the lean meat is very chewy, so trim as much of that off as possible.

This meat can handle the salt: You’ll notice I use a lot of salt in the herb paste; that’s because of how big this cut of meat is. Feel free to adjust that salt content, but don’t be afraid that it will be too salty if you don’t.

Smoked Roast Beef with Eye of Round Roast Recipe

Serves: 10 | Prep time: 10 minutes | Cook time: 90 minutes

Ingredients
1 5 lb eye of round roast

For the Herb Paste:
1/4 cup olive oil
2 tbsp rosemary, finely chopped
2 tbsp fresh thyme, finely chopped
2 tbsp fresh garlic, finely chopped
2 tbsp coarse salt
2 tsp fresh cracked pepper

How To Smoke Roast Beef Using an Eye of Round Roast

Step 1: 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.

Step 2: 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.

properly trimmed eye of roast beef

Step 3: Set the roast aside and mix all ingredients for the herb paste together.

herb paste for eye of round beef

Step 4: 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.

eye of round beef covered in herb paste

Step 5: 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.

Step 6: 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.

Step 7: When internal temperature reaches 125° F, remove roast from grill and cover with foil, let rest for 35-40 minutes.

smoked eye of roast beef cooling on a rack

Step 8: Slice roast and serve with garlic roasted mashed potatoes or grilled broccolini.

Smoked eye of round roast beef on a platter, sliced and pink

Smoked Roast Beef with Eye of Round Roast

If you tried this recipe and enjoyed it, please click the stars below to leave a rating | Print Recipe

Smoked eye of round roast beef on a cutting board

Smoked Roast Beef with Eye of Round Roast

4.38 from 101 votes
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Course: brunch, dinner
Cuisine: American
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
  • 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.

Notes

Round steak or eye of round roast doesn’t get a ton of attention from most people. It’s a pretty lean cut of meat and as a result it can lack flavor and be tough—if not prepared correctly. The upside is that it’s relatively inexpensive and, when done right, it can make a whole bunch of people really happy. Today we’re making smoked roast beef using the eye of round roast, and we’re going to impart flavor into this meat in two different ways.

Tried This Recipe?

Share a photo on Instagram with the hashtag #unitedbyflame and let us know how it was!

Scroll to Top