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Smoked Eye of Round Roast
Tender, juicy smoked eye of round with horseradish herb rub. Perfect for pellet grills like Traeger. Low and slow smoking transforms this budget cut!
👥 10 Servings⏱️ Prep & Cook: 3h 20m⏳ Prep: 20 min🔥 Cook: 3h👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- blender
- food processor
- cutting board
- bowl
- whisk
📝 Preparation Steps
1
Preheat the smoker to 225°F for ⏱️ 15 minutes with the lid closed.
2
Blot roast with a paper towel to dry. This will help the paste to adhere as it smokes.
3
Add olive oil, mayonnaise, horseradish, garlic cloves, shallot, peppercorns, sea salt, rosemary, and thyme leaves to a food processor or blender and blend into a paste, about ⏱️ 30 seconds.
mayonnaise1 cuphorseradish2 tablespoonsfresh thyme leaves1 tablespoon
4
Coat the roast with the paste.
5
Place roast directly onto the smoker grates. Smoke until internal temperature reaches 125°F. Cooking times may vary, so it is important to go by the temperature rather than the time. For me, this took just under ⏱️ 4 hours.
6
Remove the roast from the smoker and place it on a wooden cutting board. Drape a sheet of foil over the top and form into a tent over the roast. Allow the meat to rest for ⏱️ 30 minutes before slicing. The meats temperature will rise 7 to 10 degrees as it rests. Aim for medium-rare for this cut of meat as it can get tough if cooked too long.
7
Place the sauce ingredients in a bowl. Whisk until combined well.
8
Thinly slice the roast and serve it with horseradish sauce on the side.
horseradish2 tablespoons
Nutrition Facts
calories
460 kcal
fat Content
31 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
630 mg
protein Content
41 g
trans Fat Content
0.05 g
cholesterol Content
123 mg
carbohydrate Content
2 g
saturated Fat Content
6 g
unsaturated Fat Content
22 g
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