Smoked Eye of Round Roast
Juicy, tender, flavorful, and oh-so-good, Smoked Eye of Round is affordable and impressive! Make extra so you have enough for leftovers!
Prep Time9 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 39 minutes mins
Course: Main Course
Keyword: beef, eye of round, roast beef, smoked, smoked beef, smoked eye of round, smoker
Servings: 6 servings
Author: Chef Jenn
Remove the meat from the fridge about an hour before putting it on the smoker. This lets it warm up so it cooks more evenly.
Eye of round can have silver skin running down the outside - if yours has it, remove it, but leave as much of the fat behind as possible.
Preheat your pellet smoker to 180-F.
Rub the eye of round all over with the Montreal Steak Spice blend or your favorite rub.
Put the roast right on the grate and smoke it at 180-F for about 30 minutes to get it some good smoke flavor.
Turn the heat up to 225-F and smoke until the roast reaches 125-F then remove it from the smoker and let it rest for 10 minutes before carving.
Chef Jenn's Tips
- Removing the roast from the fridge and letting it come to room temperature will a) reduce the time it takes to get to temperature and b) lets it smoke more evenly.
- Don't cook this roast past medium-rare or it gets tough and tasteless.
- Let the smoked meat rest at LEAST 10 minutes before carving so the juices don't all run out. Trust me, you want to keep those juices locked inside the roast.
- Slice the roast thinly across the grain. Thinner is better; I'll bring out my meat slicer to get deli-thin slices.
Serving: 6ounces | Calories: 326kcal | Carbohydrates: 2g | Protein: 51g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 141mg | Sodium: 128mg | Potassium: 793mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 6mg