Smoking an eye of round roast is an excellent, budget-friendly alternative to expensive holiday cuts like prime rib or beef tenderloin. This lean cut from the cow’s hindquarter (often called the “poor man’s prime rib”) typically costs far less—around $5-8/lb versus $15-30+/lb for prime rib—while delivering big beefy flavor when smoked low and slow.
The key to success is not overcooking it (it’s very lean, so it can dry out), pulling at medium-rare, resting well, and slicing thinly against the grain. Smoking adds a delicious smoky crust and tenderness that elevates it to holiday-worthy status.
Basic Smoked Eye of Round Recipe (Serves 6-8)
Ingredients (for a 3-4 lb roast):
- 3-4 lb eye of round roast, trimmed of excess fat/silverskin
- 2-3 Tbsp beef rub (e.g., equal parts kosher salt, black pepper, garlic powder; or a store-bought like Montreal Steak Seasoning or Hey Grill Hey Beef Rub)
- Optional: Binder like olive oil, mustard, or Worcestershire sauce
- Wood: Hickory, oak, or cherry for beefy smoke
Steps:
- Prep: Pat the roast dry. Rub with binder if using, then generously season all sides. Let it sit uncovered in the fridge 4-24 hours for better flavor and crust (dry brine).
- Preheat smoker to 225-250°F
Smoke: Place roast directly on grates. Smoke until internal temp hits 125-130°F for medium-rare (about 3-4 hours for a 3-4 lb roast; use a probe thermometer—time varies by smoker and roast thickness).
- Optional reverse sear: Some sear first in a hot cast iron pan, then smoke; others smoke first and sear last for extra crust.
- Rest: Remove at target temp, tent with foil, and rest 20-30 minutes (carryover will bring it to ~135°F medium-rare).
- Slice: Slice very thinly against the grain for tenderness.
Serving Ideas for Holiday Dinner
Serve hot as the main with sides like roasted vegetables, mashed potatoes, Yorkshire pudding, or horseradish cream sauce. It’s fantastic cold the next day for roast beef sandwiches (deli-style). Present on a platter with greens and au jus for a festive look.
This method turns an inexpensive cut into a smoky, juicy centerpiece that impresses without the prime rib price tag. Enjoy your holidays!
