If you’re looking for a hearty, flavorful, and satisfying meal, look no further than this Smoked Beef Roast recipe. Whether you’re a seasoned pitmaster or a beginner who’s just getting started with smoking, this recipe is perfect for anyone looking to impress their friends and family with a delicious, slow-smoked beef roast.
Table of contents
The main ingredient in this recipe is a juicy, tender beef roast. In this recipe, we used a rump roast beef, but you’ll get the same great results with a round roast, sirloin tip roast, or a beef chuck roast.
This cut of meat is versatile and can be cooked in a variety of ways, but smoking beef it on a pellet smoker takes it to a whole new level.
The slow-smoking process infuses the meat with a rich, smoky flavor and transforms it into a tender, juicy masterpiece.
This recipe may seem a bit intimidating at first, but don’t let that stop you! With the right equipment and a bit of patience, you’ll be able to produce a delicious Smoked Beef Roast that will impress your friends and family.
While the ingredients and process are simple, the end result is anything but. With its juicy, smoky flavor and this tender smoked chuck roast is sure to become a staple in your meal rotation.
So grab your apron and let’s get started on this delicious recipe. You’ll be proud of the end result, and your friends and family will be clamoring for seconds!
Overview: Smoked Beef Roast
- Smoke a chuck roast at 225°F for 2 hours, then 500°F for 5 minutes
- Smoking time will depend on the size of the beef roast, aim for 30 minutes per pound of meat
- Internal temperature should reach 20°F under the desired doneness temperature during smoking to account for the fast rise in temperature while searing.
How To Make Smoked Beef Roast
- Bring Beef Roast To Room Temperature
Remove the beef roast from the refrigerator and let it sit at room temperature for 30 minutes before cooking. This will help the roast cook more evenly.
- Preheat Your Pellet Smoker
Preheat your pellet smoker to 225°F. You can choose from various types of wood pellets to add a unique smoky flavor to your beef roast. We recommend using oak or cherry pellets for a delicious taste.
- Mix the Dry Rub
In a small bowl, mix together the salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary to create a dry rub. This blend of spices will add a delicious flavor to your smoked beef roast. Generously sprinkle the dry rub over the entire surface of the beef roast, making sure to cover it completely. The dry rub will help add extra flavor and create a delicious crust on the roast as it cooks.
- Smoking The Beef Roast
Place the seasoned beef roast on the smoker grate and smoke for 2 hours or until the internal temperature of the roast reaches 110°F.
In this step, you’ll be bringing the internal temperature of the roast to 20°F under your preferred doneness temperature.
- Sear the Beef Roast
Increase the temperature of your pellet smoker to 500°F, and sear the roast over direct heat for 5 minutes or until it reaches an internal temperature of 130°F for medium rare. This high-heat sear will add a caramelized crust to the outside of the roast and lock in the juices.
- Rest & Serve
Remove the smoked beef roast from the smoker and let it rest for 20 minutes before slicing and serving. Allowing the roast to rest will allow the juices to redistribute, giving you a juicy and delicious slice of beef roast.
Beef Doneness Temperatures
Cooking beef to the right temperature is an important part of ensuring that it’s both safe to eat and delicious.
Here’s a guide to the different levels of doneness for beef and the corresponding temperatures:
- Rare: 120°F A rare roast will be red in the middle, with a cool, almost raw temperature. The exterior will be seared and lightly browned.
- Medium Rare: 130°F A medium rare roast will be slightly warmer in the middle, with a slightly pink color. The exterior will be more browned, with a crisp texture.
- Medium: 140°F A medium roast will have a light pink center and will be more fully cooked. The exterior will be browned and slightly crunchy.
- Medium Well 150°F – A medium-well roast will have very little pink in the center and will be mostly cooked through. The exterior will be well-browned and crispy.
- Well Done: 160°F A well-done roast will have no pink in the center and will be fully cooked. The exterior will be dark brown and very crunchy.
Best Beer To Pair With Smoked Roast Beef
Introducing the perfect accompaniment to this delicious smoked roast beef recipe – beer! If you’re a fan of both barbecued meats and cold brews, then you’re in for a treat.
These beers were chosen for their unique and complementary flavors that will enhance your dining experience and take your taste buds to new heights.
India Pale Ale (IPA)
The bold and hoppy flavors of an IPA pair perfectly with the smoky and savory flavors of the smoked beef roast.
The bitterness from the hops cuts through the richness of the beef, making each bite even more enjoyable.
Plus, the high carbonation in an IPA helps to cleanse your palate between bites, allowing you to fully enjoy the flavor of the beef.
A rich and creamy stout is the perfect pairing for a delicious smoked beef roast.
The bold flavors of a stout match up perfectly with the smoky notes in the beef, and the creamy texture of the beer complements the juicy and tender texture of the roast.
Whether you choose a sweet stout or a dry Irish stout, you’re sure to love this pairing.
A nutty and slightly sweet brown ale is a great match for the savory flavors in a smoked beef roast.
The caramel notes in the beer complement the caramelized crust on the outside of the roast, and the nutty flavors add a delicious depth to each bite.
Plus, the carbonation in a brown ale helps to balance out the richness of the beef, making this pairing a must-try.
Smoked Beef Roast
- 3 lb beef roast, rump, sirloin, top, or chuck
- 1 1/2 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1 tsp thyme
- 1 tsp rosemary
- beef broth (optional)
- Remove the beef roast from the refrigerator and let it sit at room temperature for 30 minutes.
- Preheat your pellet smoker to 225°F, using your favorite wood pellets (we recommend oak or cherry)
- In a small bowl, mix together the salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary to create a dry rub.
- Generously sprinkle the dry rub over the roast, making sure to cover it completely.
- Place the beef roast on the smoker grate and smoke for 2 hours or until the internal temperature of the roast reaches 110°F (20°F under your preferred doneness temperature)
- Increase the temperature of your pellet smoker to 500°F, and sear the roast over direct heat for 5 minutes or until it reaches an internal temperature of 130°F for medium rare.
- Remove the smoked beef roast from the smoker, and let it rest for 20 minutes before slicing and serving.
Smoked Beef Roast FAQs
A smoked chuck roast recipe of beef is a cut of beef that is seasoned and cooked over low heat. This cooking method imparts rich, smoky flavor into the meat. It is almost similar to smoked beef brisket.
A beef roast typically about 30 minutes per pound of meat to smoke on a pellet smoker.
The internal temperature for a medium-rare smoked beef roast is 130 degrees F.
For a smoked beef roast, it is recommended to use oak or cherry wood pellets.
These pellets add a rich, smoky flavor to the meat. Though somebody also likes to use wood chips instead of wood pellets.
To store leftover smoked beef roast, wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 4 days.
Reheat the roast in a 350°F oven until heated through. You can make amazing roast beef sandwiches with leftover.