Elevate your culinary skills with our sensational Smoked Bottom Round Roast Recipe. Juicy, smoky, and incredibly delicious – it's a must-try dish!
Not only will I show you how to cook this cut of meat perfectly, but you'll also see the ingredients and directions for the dry rub on the recipe card below. You can rest easy knowing that this is the best way to cook this cut of beef so that it is the perfect bottom roast, full of that delicious smoke flavor.
You won't find another recipe better than this. It's the perfect way to cook beef roast so that every bite is tender and juicy. The entire roast will have amazing flavor thanks to the cooking process and slow cooking time.
The smoking process does require time and a low heat, but the patience is definitely worth it. Once the cook time has passed, this bottom roast will be tender and juicy, and you'll have a plethora of different ways that you can use this beef bottom round roast recipe for future cravings, too.
Be sure to check out my Sous Vide Corned Beef recipe. This is an entirely different process for cooking beef, but it has an incredibly tender texture and flavor.
Bottom round roast - You can buy this at the grocery store or your local butcher shop.
Fresh rosemary - Adding this to the drain rub creates an amazing flavor.
Garlic cloves - This is best for adding a delicious garlic taste.
Salt - For flavor.
Black pepper - For flavor.
Olive oil - This will be the liquid base of the meat marinade that gets injected into the middle of the beef.
Balsamic vinegar - This adds flavor to the injection as well.
How To Make This Smoked Bottom Round Round Roast Recipe
Step One: Preheat the smoker to 225 degrees.
Step Two: Make the dry rub and then rub it all over the outside of the roast.
Step Three: Mix the marinade ingredients in a blender and blend until smooth. Inject the marinade into the roast using a meat injector.
Step Four: Put the meat in the smoker for 2 hours and 50 minutes.
Use BBQ sauce - If you're not a fan of making your own dry rub, you can create your own savory flavor with your favorite sauce.
Change the dry rub ingredients - Making a dry rub is simple to do, so change it up and have fun. Use garlic powder, onion powder, kosher salt, and any other fresh herbs that you want to add into a small bowl and combine.
What is the best way to cut thin pieces of this roast recipe?
Making a roast like this means that you won't have to cut it correctly so that you don't have any of the au jus going to waste. Grab a cutting board and a sharp knife. The key to making thin slices is to cut against the grain after the meat has cooled. The low temperature means that the juices have been released internally, and cutting it thinly will give you moist and tender bites of meat.
You can use a sharp knife to make thin slices that you can then use to make a French dip sandwich or pair with some of your favorite side dishes.
Can I use this smoking method with all cuts of meat?
This process works well on rump roast, pot roast, eye of round roast, top round roast, and other types and cuts of meat. Using an electric smoker or pellet smoker both work well.
Do I need to wrap this in aluminum foil on the smoke rack?
No, there is no requirement to do this, but you will see that a lot of people do. The reason for this is that it can help to store the juices inside the meat and have it smoking in its own juice rather than have it drip down into the smoker.
There is also the debate, however, that adding a layer of aluminum foil will block some of the smoky flavors from going into the meat. Do what you feel is best when it comes to this cooking option.
How do I store leftovers?
There are options when it comes to leftover storage. You can slice and store the leftovers in an airtight container in the fridge or even store them in the freezer for later.
Just be careful that when you reheat the leftovers, you do so slowly so that you don't overcook the meat. You can reheat at a low temperature in the oven so that the meal slices retain moisture.
- 3.5-4 lb bottom round roast
- 1 tablespoon fresh rosemary chopped
- 2 garlic cloves chopped
- 2 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoon olive oil
- 3 tablespoon balsamic vinegar
- 2 garlic cloves
- ½ teaspoon salt
- Preheat the smoker to 225.
- Rub the outside of the roast with the garlic, rosemary, salt, and pepper.
- Combine marinade ingredients in a small blender. Blend until smooth. Inject into the roast using a meat injector.
- Smoke for 2 hours 50 minutes.