Ingredients – 3 lbs round roast – 1 tbsp salt – 1 tsp black pepper – 2 tbsp dijon mustard – 4 cloves garlic minced – 2 tbsp fresh rosemary minced – 4 tbsp butter – Fresh rosemary and salt for garnish
For the smoked horseradish cream sauce – ⅓ – ½ cup heavy cream – 1 tbsp butter – 1 shallot minced – 1 tbsp mayo – 1 tbsp spicy mustard – 2 tbsp sour cream – 8 oz high-quality horseradish – Black pepper and salt – Fresh rosemary minced, for garnish
Smoke the Meat 1. Prep your smoker for indirect heat. 2. Sprinkle the beef liberally with the salt on all sides. 3. Rub the beef evenly with the mustard. 4. Pat the minced garlic and rosemary all over the beef.
5. When the smoker is ready, add the wood chunks over the coals and place the beef over the cooler side of the grill. 6. Cover and cook the beef until it reaches an internal temp of 120 degrees. 7. Remove from heat
Sear the Beef 8. You can add more coals to the fire and get it going for a hot fire now 9. Place a cast-iron skillet over the medium-high heat and melt 2 tablespoons of the butter. 10. Quickly sear the beef on all sides, 3 to 5 minutes per side.