Smoked Roast Beef
We love great roast beef sandwiches, which seem harder and harder to find by the day. We also love slow-cooked, beef roasts with a deep smoky flavor.
Smoking a beef roast over low heat produces delicious flavors and a roast with a soft, juicy texture that melts in your mouth. This recipe makes a smoked roast beef that is incredible on sandwiches and a great main dish.
We like to smoke a roast on weekends so that we can have tender, delicious sandwiches all week long. Just slice the roast really thin whenever you want a sandwich and heat it up while you toast the bun.
Smoked Roast BeefPrint Pin Recipe
- 3 lb beef rump roast
- 1 1/2 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- Worcestershire sauce to rub down
- Start by mixing the salt, pepper, smoked paprika, garlic and onion powders together.
- Give the roast a good rub down with Worcestershire sauce before adding the spice mixture. The Worcestershire sauce helps the spices adhere to the roast and adds flavor.
- There are a couple of ways you can smoke the roast, depending on how much time you have. For the best results cook it in a smoker at around 200℉ for 5 to 6 hours. The roast is ready to come out when it's internal temperature is between 145 to 150 degrees.
- Let the roast rest for 20 minutes, covered with foil, before slicing. Sprinkle a little salt on the slices before serving to bring out all the flavors.