Smoked Roast Beef with Eye of Round Roast by Girl Carivore
3 lbs round roast
1 tbsp salt
1 tsp black pepper
2 tbsp dijon mustard
4 cloves garlic minced
2 tbsp fresh rosemary minced
4 tbsp butter
Fresh rosemary and salt for garnish
For the smoked horseradish cream sauce
⅓ – ½ cup heavy cream
1 tbsp butter
1 shallot minced
1 tbsp mayo
1 tbsp spicy mustard
2 tbsp sour cream
8 oz high-quality horseradish
Black pepper and salt
Fresh rosemary minced, for garnish
Smoke the Meat
Prep your smoker for indirect heat.
Sprinkle the beef liberally with the salt on all sides.
Rub the beef evenly with the mustard.
Pat the minced garlic and rosemary all over the beef.
When the smoker is ready, add the wood chunks over the coals and place the beef over the cooler side of the grill.
Cover and cook the beef until it reaches an internal temp of 120 degrees.
Remove from heat.
Sear the Beef
You can add more coals to the fire and get it going for a hot fire now, or use a stovetop for the next step.
Place a cast-iron skillet over the medium-high heat and melt 2 tablespoons of the butter. Swirl to coat the pan.
Quickly sear the beef on all sides, 3 to 5 minutes per side, for a good crust over the herbs and garlic.
Place the beef over heavy foil. Top with the two remaining tablespoons of butter and wrap it tightly.
Let the beef rest for 10 minutes, to an internal temp of 135 degrees, before slicing thin to serve.
Garnish with fresh rosemary and serve the smoked horseradish sauce on the side.