This method produces a perfectly pink, medium rare roast beef, packed with flavor and a kiss of wood smoke. The best thing about this roast recipe may be the leftovers. Chilled and sliced thin, this smoked roast beef makes the most unbelievable sandwiches. This is as clean as you can get, with more flavor than you can imagine.
In this recipe, I recommend using an eye of round roast. The tight grain of muscle and lack of excess fat makes it perfect for slicing thin and serving warm or chilled. Other great cuts to use would include a sirloin tip roast, a tri tip roast, top round roast, tenderloin roast, or a top sirloin petite.
These cuts are similar in size and weight and are ideal cooked to medium rare and sliced thin. They will have great beefy flavor and a tender texture when sliced against the grain. You start by seasoning your beef roast. Next, you slow smoke your eye of round roast typically lbs until the internal temperature is to the doneness you like.
Make sure you own a great internal thermometer so you can track the temperature of your roast during this first slow roasting step. We like our roast beef pretty rare, so I cook to degrees F during the first step. It was perfect, delicious, easy to cut with a serrated knife and the flavor was incredible. Amazing recipes and website.
Thank you Mike! Beware that most of the deli meats in the markets contain caramel coloring to give it the brown look. I like my deli roast beef rare and pink and thinly sliced. Turned out great! I want to make this for Easter. Can you help me? Typical deli roast beef uses lean cuts like rump, eye of round, top or bottom round also works.
The key is not to overcook these cuts as they get tough and chewy real quick. It was perfect! Now we will have roast beef deli sandwiches all week. Oh yeah, we bought a food slicer last week, so yes perfect! Food slicer is great but finding a space to store it can be challenging. Glad you liked the recipe! This is perfect!
Not overly spiced, and it turned out well. Use a thermometer. I made it for a charcuterie Christmas for my family, and it was the fav. Great recipe! I love being able to serve foods I know and control ingredients. No additives or preservatives! Not only that, it tastes amazing. Okay, I do it a little different. Eye of round, trim ALL fat off. Insert slices of garlic into roast.
Rib olive oil on roast and then rub in mixture. Saran wrap and let sit in frig for 24 hours…THIS is important! Oven to degrees, put in roast with meat thermometer set to degrees and reset oven to degrees. Time in oven at is lbs of roast X 6 minutes. Take out when the meat thermometer goes off.
The key is letting the roast sit for 24 hours…the longer it sits the more like prime rib. Double the ingredients or make up your own. It works great and you don;t have to wait hours. Ideally try to vacuum seal prior to freezing.
Does this mouth watering recipe work on eye of round roast as well? And also what does across the grain of meat mean? Cutting on diagonal? Yours looks scrumptious. Yeah, this recipe should work for eye of round as well. Cutting across the grain is cutting perpendicular to the muscle strands. Hope your roast comes out well! Wanted you to know how much I appreciate this recipe. Made one about a month ago and got a not rump roast just a hair under 3.
Making again, going to make one once a month. Husband and I both love this! Always wonder what you can really do with a rump roast and have it tender.
This is it! This time, going to let set in frig over night and shave. Some for the frig, some to vacuum seal for the freezer. And I do truly appreciate your comments. Glad you like the roast. What you would need to do is to sear the roast on a pan first so that there is a nice golden brown then you can put it in the slow cooker on very low heat. The key to this roast is that it has to be rare otherwise the meat will start to get tough so check the temperature with a meat thermometer every so often and pull out the roast at F.
The sauce is just wasabi paste mixed with mayonnaise. It gives a stronger kick than the typical horseradish sauce. Thank you for your recipe and tips. I made a 3lb rump roast today for the first time. I followed everything exactly as you suggested and the roast came out perfect! My husband is very happy as am I. I look forward to trying more of your recipes. Bought a rump roast by mistake, should have been a chuck roast.
In the past I cooked rump just like my chuck but it was always tough. Looked around here on Pinterest and came across your recipe…looks so mouth watering that I just had to try it!
I would say around days if already sliced. Also, if you use a vacuum seal bag or container, then maybe 1 week. Yup, toasted some rye bread with gouda cheese and then spread with deli mustard.
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