Step 4: Coat the beef with the mustard using a brush or your hands. A bottom round roast does not require much preparation prior to smoking. It is awesome to be able to cook the majority of the meal in the smoker. See the recipe that follows. Because a bottom round roast is well priced, it is a great cut or beef to feed a crowd. Total time:2 hour – Prep time:15 min – Smoke time:1 hour 45 min – Serves:10 people Author: Diana. When looking to feed a crowd, try smoking an economically priced bottom round roast. Home / Search: Smoking a bottom round roast. You should be able to feed 10 people with a 3 pound roast. We use cookies to ensure that we give you the best experience on our website. It is seasoned well, oven roasted, and sliced thinly. Slice the cooked bottom round roast as thinly as possible, similar to how a deli would slice it. It can also be braised for a long time in liquid to be served as a pot roast. If you prefer a leaner cut of beef, rump roast is your next choice. Reduce the temperature to 225℉. It was always a bottom round roast baked in the oven for a long time on low heat. Otherwise, make sure your carving knife is well sharpened. Copyright © 2017 - 2020 Masterbuilt Recipes - Disclaimer - Privacy Policy & Contact, Dry Rubbed and Smoked Bottom Round Roast Beef Recipe. I have very little beef “cut-savvy”. Pat the dry rub into the layer of mustard to cover the roast. Preheat your smoker to 250°F. This is an affordable cut that is quite lean with plenty of beefy flavor. Used basic indirect setup with some smoke. It is a triangular cut from the bottom round and a tougher part of the leg. Pulled Chuck Roast with Grilled Onions. Pro tip #1: Traeger pellets have approximately 10% moisture content. In a mixing bowl, whisk together the pepper, garlic powder, onion powder, sugar, paprika, and salt. Smoke for 90 minutes to 1 hour and 45 minutes or until. 3. As a side note: I also tried smoking a top round roast when testing this recipe. Remember that the roast will continue to cook up to approximately 140°F. If there is a probe thermometer attached, place it in one end of the roast. But it still tasted good because it was sliced as thinly as possible and either piled high on white bread for sandwiches or sliced a little thicker and served with mashed potatoes and gravy. Preheat oven to 350°F; Coat the bottom of a large dutch oven with oil and sear each side of the meat until brown on all sides. The distinct differences in these two cuts include the cooking methods, common preparations, market forms, and marbling. Or, serve with your favorite side dishes. Coat the beef with the mustard using a brush or your hands. And why not shave that beef and create cheese steak sandwiches with some peppers and onions piled on? Barley Soup: Roast beef cubes, mushroom slices, and onions sautéed in butter and then simmered in broth with pearled barley and fresh thyme leaves. I recommend either an electric smoker or a pellet grill, such as a Traeger pellet grill. I like to finish this meal with a smoked berry cobbler or smoked maple apples. Insert the probe thermometer in one end of the roast (if a thermometer is attached). A bottom round roast is often oven baked. Preheat your smoker to 250°F. If the beef is already sliced, here is what I love: If the beef has not been sliced, this is what I make: Can you cook bottom round beef in convection oven? Place the rolls on a baking sheet with the insides facing up. Step 2: Set up and preheat your smoker to 250°F. And, it only takes 90 minutes to 1 hour and 45 minutes. Cover with foil and continue cooking, 2 to 3 hours, or until the internal temperature reaches 135℉ for medium-rare. While you have your smoker fired up, why not smoke some Brussels sprouts, green beans, some sweet onions, or mushrooms. 1. This roast takes less than 2 hours to smoke to a perfect pink interior with an internal temperature of 135°F. Broil for 1 minute just to toast them lightly. Step 7: Slice the cooked bottom round roast as thinly as possible, similar to how a deli would slice it. Like chuck, this one is also a well-exercised flavorful muscle to smoke. Smoke the beef for 90 minutes and check the internal temperature. I too like it rare and I cooked it to 120 in order for it to be like rare roast beef. Continue to smoke for up to 1 hour and 45 minutes, checking the temperature every 20 minutes. Remember to check the water and wood chips every 45 minutes and replenish as needed. Open the top vent. If you have an electric knife, that will enable you to shave the meat for sandwiches. https://www.pelletsmoker.net/recipes/smoked-bottom-round-roast-beef This cut of meat is one of the reasons I find beef more difficult than say lamb or pork. Take those smoked onions and mushrooms and make a nice gravy or sauce to go with the roast beef. Set aside while you preheat your smoker. 2. Impress your friends and family by smoking a bottom round roast and some sides. The great thing about smoking a bottom round is that it doesn’t take long to achieve that dark exterior and rosy pink interior. Pro tip #4: If you are fortunate enough to own a deli style meat slicer, use that to really slice the meat thinly. For perfect roast beef, you are looking for an internal temperature of 130 to 135°F. © 2019 GRILL MASTER UNIVERSITY. Philly Cheese Steak Sandwich: Shaved roast beef with creamy cheese sauce, grilled peppers and onions, on a hoagie or sub roll. Getting it perfectly medium-rare was tricky. For a nice alternative to oven roasting, try cooking a bottom round roast low and slow in your Masterbuilt Smoker. Making smoky sandwiches with the leftover beef is a great idea. Remember that the roast will continue to cook up to approximately 140°F. 6. Replenish both as needed. I am a fan of serving roast beef with a vegetable mash or purée. Oak-Smoked/Roasted Bottom Round Roast. Fill the water bowl of your smoker half way and place the wood chips in the tray. A medium rare smoked beef roast is best sliced very thinly before serving. Set aside while you preheat your smoker. I know that prime rib and rib eye are good, and this particular cut here; not so much. If using an electric smoker, fill the water bowl half way and place wood chips in the tray. If you continue to use this site we will assume that you are happy with it. Beef Stew: Large beef cubes simmered with celery, carrots, potatoes, onions, garlic, and broth until the beef is fork tender. The answer may surprise you. But, I do like a good dry rub seasoning to impart a little more flavor and to get a nice crust on the outside of the roast while it smokes. Gallery Pulled Chuck Roast with Grilled Onions . It is what you are likely to get when you order sliced roast beef at the deli counter. 6. Step 5: Place the roast directly on the smoker rack. In a small mixing bowl, whisk together the mayonnaise, sour cream, horseradish, lemon zest, salt, pepper, and hot sauce. https://amazingribs.com/.../sous-vide-que-bottom-round-roast-recipe Place the spice rub on all side of the roast, pressing it into the mustard so it sticks. Prepare your side dishes or sandwich ingredients while the roast is cooking. This cut is also used to make beef jerky. 2. When most people think of pulled meat they often think of pork but this pulled chuck roast which I mixed with grilled onions is versatile enough to go on . Sometimes it was medium and sometimes it was well done. When I smoke or bake too much beef and have leftovers, I have a few dishes that I like to make with the leftovers. Allow the meat to rest for at least 15 minutes before slicing. Just fill the hopper with the desired pellets and relax. Step 3: In a mixing bowl, whisk together the pepper, garlic powder, onion powder, salt, and sugar. Open the top vent and. 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