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Sliced smoked eye of round roast with rosy medium-rare center

Smoked Eye of Round Roast Beef

A lean eye of round roast smoked low, reverse seared for a peppery crust, and sliced paper-thin for deli-style roast beef at home.
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Prep Time 15 minutes
Cook Time 2 hours
Rest Time 40 minutes
Total Time 2 hours 55 minutes
Course Main Course
Cuisine American, BBQ
Servings 8 servings
Calories 285 kcal

Equipment

  • Smoker or pellet grill Any model like Traeger or Pit Boss will work.
  • Leave-in meat thermometer Essential for monitoring internal temperature.
  • Cast iron skillet For the final reverse sear.
  • Sharp boning or carving knife For trimming silverskin and slicing.

Ingredients
  

For the Roast

  • 3-4 lb eye of round roast
  • 1 tbsp Olive oil or Dijon mustard, as a binder
  • 2 tbsp Coarse kosher salt
  • 2 tbsp Coarse black pepper
  • 1 tbsp Garlic powder

Instructions
 

  • Pat the eye of round roast completely dry with paper towels. Using a sharp boning knife, trim away any silverskin on the exterior as it will not render and can be chewy.
  • Apply a thin coat of olive oil or Dijon mustard over the entire surface of the roast. This will act as a binder to help the rub adhere.
  • Season the roast generously on all sides with a mixture of coarse kosher salt, coarse black pepper, and garlic powder.
  • Let the seasoned roast rest at room temperature for 30-45 minutes. This helps ensure even cooking and better bark formation.
  • Preheat your smoker or pellet grill to 225°F. Use oak, hickory, or pecan wood for a classic beef smoke flavor.
  • Place the roast directly on the smoker grates and insert a leave-in meat thermometer into the thickest part.
    Seasoned eye of round roast smoking on grill grates with thermometer probe
  • Smoke the roast until the internal temperature reaches 115-120°F. This will take approximately 1.5 to 2.5 hours.
  • Once the pull temperature is reached, remove the roast from the smoker. Heat a cast-iron skillet over high heat until it begins to smoke lightly. Add a high-smoke-point fat like beef tallow or avocado oil.
  • Carefully place the roast in the hot skillet and sear for 1-2 minutes per side, turning to build an even, dark crust across the entire exterior.
    Smoked eye of round roast reverse searing in a cast iron skillet
  • Continue searing until the internal temperature reaches 130-135°F for a perfect medium-rare finish. Remove from the skillet immediately.
  • Let the roast rest on a cutting board for 10-15 minutes before slicing. This allows the juices to redistribute.
  • Using a very sharp carving knife, slice the roast as thinly as possible against the grain to serve.
    Sliced smoked eye of round roast with rosy medium-rare center

Notes

Pull the roast from the smoker at 115-120°F, reverse sear to 130-135°F, then rest before slicing paper-thin against the grain.
Keywords pellet grill, reverse sear, roast beef, smoked eye of round