Smoked Eye of Round Roast

Step 1

Set your grill up like a smoker and aim for a grill temp of 250 degrees. Add a few chunks of your favorite smoking wood if you like. Apple wood and hickory are both great choices.

Step 2

While your grill is heating, season your meat liberally with salt, pepper, and steak seasoning.

Step 3

Mix together Worcestershire, mayo, dijon mustard, horseradish, minced garlic, and rosemary in a small bowl. Lather the mixture evenly on all sides of your seasoned roast.

Step 4

Carefully place your roast on your grill, away from the charcoal as much as possible. Smoke with the grill lid down until you reach your desired doneness, or about 120 degrees for medium rare.

Step 5

Once your roast reaches the desired internal temp, as read by an internal thermometer, open the grill lid to allow the coals to get hot.

Step 6

Transfer the beef roast to the grill grate area just above the charcoals and sear your roast for 1 minute on each side. You want a deep color, without burning the crust of the roast.

Step 7

Transfer the roast beef to a cutting board or plate, and allow to rest for about 20 minutes before slicing.

Step 8

Slice as thin as you can and serve, or store in the refrigerator for roast beef sandwiches.