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    Home » Recipes » Smoker

    Smoked Eye of Round

    Published: Oct 13, 2021 · Modified: May 20, 2022 by Karin and Ken · This post may contain affiliate links. Leave a Comment

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    This smoked eye of round roast is filled with the smoky flavor of cooking with wood, tender beef, and a delicious sauce. It's the perfect meal for any carnivore.

    My husband and I love smoking meats, cheeses, fish, and anything else we can think of. I recently got an eye of round roast, and rather than cook it the same old way, we decided to give smoking it a try. The results? Amazing!

    sliced eye smoked and seasoned eye of round roast on a white platter with herbs around it.

    Smoked Eye of Round Roast

    This was inspired by my pot roast and air fryer beef roast on this site, and pairs well with this amazing green bean side dish recipe.

    Ingredients

    It only takes a few ingredients to make this delicious smoked roast. The majority of these ingredients are kitchen staples, so the only things you'll have to shop for specifically might be the roast and the wood chips!

    • Ketchup
    • Salt
    • Pepper
    • Dried thyme
    • Dried oregano
    • Dried rosemary
    • Boneless eye of round roast, trimmed
    • Wood chips
    • Vegetable oil

    See the recipe card at the end of the post for quantities and cooking times.

    Instructions

    It only takes a few simple steps to make this delicious roast. As with all smoked recipes, the cooking process does most of the heavy lifting.

    Step 1: Prep the Roast

    Combine the ketchup, salt, pepper, thyme, oregano, and rosemary in a bowl. Rub the mixture all over the roast, then wrap the roast with plastic wrap and refrigerate for at least 6 hours.

    Step 2: Prep the Wood Chips

    Just before smoking, soak your wood chips in water for 15 minutes, then drain. Using a large piece of heavy-duty foil, create a packet and wrap the wood chips in it. Cut several vent holes in the top.

    Step 3: Prep the Grill

    For a Charcoal Grill

    Open the bottom vent completely, then light a large chimney starter filled with briquettes. When the top coals are partially covered with ash, pour them into a pile. Set the cooking grate in place, cover the grill, and open the lid vent completely. Heat the grill until hot.

    For a Gass Grill

    Turn all burners on high, cover, and heat the grill until hot. Leave the burners on high.

    Step 4: Smoke the Roast

    Set a wire rack inside a rimmed baking sheet. Place an 18x12-inch sheet of foil on the cooler side of the grill and place the unwrapped roast on top of one end of the foil. Loosely roll the foil over the rost, then tuck the ends of the foil underneath to form a loose cylinder around the roast.

    Cook, covered until a meat thermometer registers 125 degrees.

    Step 4 (Alternate): Grill the Roast

    Brush the roast all over with oil. Grill directly over the coals, turning frequently until it's charred on all sides. Slice thin and serve. This method is for making a rare roast.

    Step 5: Let the Roast Rest

    After smoking the roast, remove it from the grill and transfer it to a wire rack. Tent it loosely with foil and let it rest for 30 minutes to an hour.

    Hint: While you should refrigerate the roast for a minimum of 6 hours, 24 hours is better.

    single slice of eye of round roast in a white plate with fresh herbs on the plate and on top.

    Substitutions

    Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this smoked eye or round roast.

    • Tomato Paste and Sugar - If you don't have ketchup on hand, you can thin out tomato paste with water and add a bit of sugar.
    • Tomato Sauce - Also, instead of ketchup, you can use tomato sauce.

    Variations

    Want to personalize this eye of round roast recipe? Here are some of my tried and true tips for changing up this recipe.

    • Spicy - Add red pepper flakes to the marinade to add a kick of heat to the recipe.
    • Parsley - Parsley is always a nice addition to any recipe.

    If you love recipes like this, you may also enjoy this roast beef with cranberry balsamic sauce.

    Equipment

    You don't need a lot of equipment to make this recipe. Just a few items is all it takes.

    • Bowl
    • Plastic wrap
    • Aluminum foil
    • Grill (smoker, gas, or charcoal)

    Storage

    This roast will keep well in the refrigerator in an air-tight container for 3 to 5 days. For longer storage, you can freeze this roast for a couple of months.

    Tips

    This is a very simple recipe, but even simple recipes can be made even better. These simple tips will help you make the best roast possible.

    • If you can, marinade your roast for a full 24 hours.
    • Be sure you soak your wood chips for at least 15 minutes. They need to be thoroughly soaked so they smoke instead of burn.
    slice of smoked eye of round roast on a white plate with a bite missing. A fork and herbs are also present on the plate.

    More Smoked Recipes

    Do you like smoked recips? Here are some recipes you may also like to try

    • Smoked Maple Bacon
    • Spicy Rubbed Smoked Ribs
    • Smoked Spatchcock Chicken

    FAQ

    Do you have questions about smoked eye of round? Here are some of the most commonly asked questions about smoked eye of round roast.

    How long is this roast good?

    This roast will keep in the refrigerator for 3 to 5 days or in the freezer for a couple of months.

    How do I freeze it?

    To freeze this roast, wrap it tightly in a double layer of cling wrap and then in a layer of foil.

    How do I defrost it?

    To defrost your roast, simply put it in the refrigerator overnight.

    How do I reheat it?

    Place the roast on a wire rack set in a rimmed baking dish. Heat, uncovered, for about 1 to 1 ½ hours.

    What kind of wood should I use?

    This is beef, so a stronger wood works best. Try varieties like oak, hickory, and maple.

    How long should I let the roast rest?

    Let the roast rest for a minimum of half an hour to an hour. For best results, an hour and a half is better.

    Smoked Eye of Round Video

    Smoked Eye of Round Roast

    Ready to get cooking? Remember that you can print this recipe if you would like.

    Smoked Eye of Round

    This smoked eye of round roast is tender, juicy, and full of flavor. This roast is easy to make and so delicious. It's a winner on all fronts.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 3 hrs
    Total Time 3 hrs
    Course Main Course
    Cuisine American
    Servings 8 Servings
    Calories 328 kcal

    Equipment

    • smoker

    Ingredients
      

    • ¼ cup ketchup
    • 3 tablespoons salt
    • 4 teaspoons pepper
    • 1 teaspoon thyme, dried
    • 1 teaspoon oregano, dried
    • 1 teaspoon rosemary, dried
    • 1 4 pound eye of round roast boneless, trimmed
    • 1 cup wood chips or pellets depending on your smoker
    • 4 teaspoons vegetable oil

    Instructions
     

    • Get out and measure your ingredients.
    • Combine ketchup, salt, pepper, thyme, oregano, and rosemary in bowl.
    • Rub ketchup mixture all over roast
    • Then wrap roast with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.
    • Set wire rack inside rimmed baking sheet. Unwrap roast.
    • Cook, at 250 degrees, covered for 2 hours and thirty minutes.
    • Remove cover and cook until meat registers 125 degrees (for medium-rare), between 30 and 45 minutes more for medium rare.
    • Remove roast from smoker, transfer to prepared wire rack, and tent loosely with foil. Allow roast to rest for about 30 minutes or up to 1 hour.
    • Place roast on serving platter.
    • Slice and serve.
    • Enjoy every bite!

    Nutrition

    Serving: 1ServingCalories: 328kcalCarbohydrates: 3gProtein: 51gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 141mgSodium: 2811mgPotassium: 811mgFiber: 1gSugar: 2gVitamin A: 44IUVitamin C: 1mgCalcium: 51mgIron: 5mg
    Keyword eye of round, smoked roast beef
    Tried this recipe?Let us know how it was!
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    Welcome!

    Ken and Karin

    We are the kitchen divas: Karin and my partner in life Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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