Beef roast is often a cut overlooked when it comes to smoking. Roast is usually top choice for slow cookers, crock pots and pot roasts but I am about to change that!!!
This smoked beef roast uses a similar technique to keep the meat tender, juicy and bursting with flavour, but the cooking method adds in a beautiful depth of flavor.
This recipe uses several tricks to keep the meat tender, this is; injecting the meat with beef broth, cooking the beef in broth and basting every hour.
My fool-proof recipe is so good you may resort to hiding the leftovers if you don’t go the next size up!
Forget everything you remember about the traditional beef roast.
You are in for a real treat.
This smoked beef recipe takes upwards of 5 hours! After spending 5+ of your day smoking this bad boy the last thing you want is for your temperature to drop.
I like to use a pellet grill, when I want to ensure a constant temp without watching over it all day.
Everything You Need to Know About Smoked Beef Roast
Before we get into the smoked beef roast recipe lets have a look at everything else you need to know. This includes what the best sides are and what to do with all those leftovers!
How To Tell When Your Smoked Beef Roast Is Done?
So, what is the perfect smoked beef temperature? That is one of the most common questions I get asked.
However it really comes done(ness) it comes down to preference, so I have put a guide above to help you figure out beef roast temperature.
To accurately monitor the temperature ensure you pick up a thermometer, personally I use the Weber igrill 2!
Always keep in mind your meat will continue to cook once it has been taken off the heat source. I always take mine off around 10°F below the final cooked temperature.
This allows the beef to continue to cook while it is resting without it overcooking. This ensures you don’t get a nasty well-done piece of meat when you were aiming for a medium.
Smoked Beef Doneness Chart
|Doneness Level||Desired Temperature (F)||Take Out Of Smoker (F)|
|Rare||140||130 – 135|
|Medium Rare||145||135 – 140|
|Medium Well||165||155 – 160|
|Well Done||170||160 – 165|
Cooking for someone who doesn’t like red meat? Why not try my smoked leg of lamb? it is super lean but still has they indulgent smoky flavour!
What Sides Are The Best For Smoked Roast Beef?
Deciding what to have with your smoked roast beef can make or break your meal.
As I see it you have X different side dish groups to pick from. Often having one dish from each group is a good choice.
- Creamed spinach
- Spicy grilled broccoli
- Broccoli bake
- Cheesy broccoli
- Garlic broccoli
- Brussel sprouts
- Green beans
- Grilled asparagus
Beans, grains and legumes
- Roasted chickpeas
- Bacon butter beans
- Three bean salad
- Mexican bean salad
- Black bean salad with couscous
- Home made potatoes chips
- Mashed potatoes
- Smoked potatoes
- Jacket potatoes
- Hassle-back potatoes
- Pasta salad
- Macaroni cheese
- Pesto pasta
- Tortellini bake
- Home made bread rolls
- Green garden salad
- Caesar salad
- Watermelon, tomato and feta salad
- Grilled corn salad
- Grilled corn
- Cauliflower cheese
- Grilled peppers
- Jalapeno poppers
How To Use Smoked Beef Roast Left Overs
In the unlikely event that you have left overs here are a couple of my favorite ways to use them!
- Smoked beef sandwich
- Beef stroganoff
- Pulled beef tacos
- Beef noodle soup
How To Cook Smoked Beef Roast
Smoked Beef Roast Recipe
- Large foil pan
- Meat injector
- Salt & pepper to taste
- Olive oil
- 1 beef roast 6 pounds is ideal
- 1 can of your favorite beer and one for drinking
- 1- liter beef broth
- 2 tablespoons garlic roughly chopped
- 2 tablespoons onion powder
- 2 tablespoon cayenne pepper optional, less if you don’t like spice
- Preheat your smoker to 235°F following your smokers manufacturers instructions.
- Fill your meat injector with the beef broth. You want to thoroughly jab the roast to get as much broth inside as possible. This will add salt and liquid to the roast and help lock in as much moisture as possible while inside the smoker.
- Lightly coat the roast with olive oil. In a bowl mix together the onion powder, cayenne pepper, garlic and salt & pepper to taste and coat the roast.
- Place your roast in the foil pan, fat side up. This will help keep your roast moist, tender and flavorsome. This is done by the fat melting down through the meat throughout the cook.
- Fill your foil pan with 1 can of your favorite beer and the remaining beef broth. Again this will help your roast stay moist, tender and flavorsome. The leftovers also make a fantastic gravy.
- Place in your smoker uncovered.
- Throughout the cook, you want to check your roast at least once every hour, making sure to baste with the liquid inside the foil.
- At the three hour mark, you want to check the internal temperature of the roast and again every hour after. Check below for your desired cooking temperature. Always remember to get your meat out 5 – 10 degrees under temperature as your roast will keep cooking when cooling.
- Once at your desired temperature wrap in foil and let for 20 minutes. You never want to cut into a piece of meat fresh off the grill. You need to give the meat at least 15 minutes to relax and let the juices rest. This will make the meat far easier to cut, more tender and well worth the wait.
- Once rested slice against the grain and serve!
My Thoughts on Smoked Beef Roast
This simple recipe allows for the flavour of the meat really stand out.
What is your favourite smoked pot roast recipe? I would love to hear in the comments below!
Happy Smoking everyone,