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+ servings

Smoked Roast Beef

This smoked beef takes a classic roast to a whole new level with the sublte hint of smoke flavor and a finishing sear to lock in the juices.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Resting Time 10 minutes
Total Time 3 hours 25 minutes
Servings 8
Calories 304kcal


  • Smoker
  • 1 10" Cast Iron pan


  • 3 lbs round roast
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 2 tablespoon dijon mustard
  • 4 cloves garlic minced
  • 2 tablespoon fresh rosemary minced
  • 4 tablespoon butter
  • Fresh rosemary and salt for garnish

For the smoked horseradish cream sauce

  • ⅓ - ½ cup heavy cream
  • 1 tablespoon butter
  • 1 shallot minced
  • 1 tablespoon mayo
  • 1 tablespoon spicy mustard
  • 2 tablespoon sour cream
  • 8 oz high-quality horseradish
  • Black pepper and salt
  • Fresh rosemary minced, for garnish


Smoke the Meat

  • Prep your smoker for indirect heat.
  • Sprinkle the beef liberally with the salt on all sides.
  • Rub the beef evenly with the mustard.
  • Pat the minced garlic and rosemary all over the beef.
  • When the smoker is ready, add the wood chunks over the coals and place the beef over the cooler side of the grill.
  • Cover and cook the beef until it reaches an internal temp of 120 degrees.
  • Remove from heat.

Sear the Beef

  • You can add more coals to the fire and get it going for a hot fire now, or use a stovetop for the next step.
  • Place a cast-iron skillet over the medium-high heat and melt 2 tablespoons of the butter. Swirl to coat the pan.
  • Quickly sear the beef on all sides, 3 to 5 minutes per side, for a good crust over the herbs and garlic.
  • Place the beef over heavy foil. Top with the two remaining tablespoons of butter and wrap it tightly.
  • Let the beef rest for 10 minutes, to an internal temp of 135 degrees, before slicing thin to serve.
  • Garnish with fresh rosemary and serve the smoked horseradish sauce on the side.

Make the smoked horseradish cream sauce:

  • Place a small heatproof pan with the heavy cream in it over the grate. Allow it to sit over the heat, without simmering for about 45 minutes to an hour.
  • Stir often. Taste a bit of the cream to make sure it has thickened a bit and has a gentle smoked flavor.
  • Remove from heat.
  • Melt butter in a cast-iron skillet over the fire.
  • Add the minced shallots and cook until crisp, 3 to 5 minutes.
  • Remove from heat.
  • In a bowl, whisk the mayo, mustard, sour cream, shallots and horseradish together.
  • Whisk in the smoked cream a little at a time until smooth and drips form a spoon but is still thick.
  • Season with black pepper and salt.
  • Garnish with fresh rosemary minced, if desired.


You want to make sure the smoker is prepped and holding temp before adding your wood. Depending on the smoker, I let mine pre-heat up to an hour before actually smoking the meat. Between getting good embers and a stable temp, these things can take time and always depend on the weather (wind, temp, altitude, etc).
If you don’t have a chimney to light your coals, using small firestarters strategically placed in the pile of coals is a great way to light your fire. I build a pile of charcoal to one side of my smoker and nestle a firestarter or two in with a few chunks on top. Using a long lighter, I then light them and let the charcoal heat up and get ashen before even starting to cook.
For this recipe, I smoked the wood with Western Wood Hickory Chunks. I am loving their chunks because they are the perfect size for a good smoke without building a fire that lasts all afternoon. And the wood is kiln-dried, meaning it burns clean with flavorful smoke in my smoker. It really has been great to work with.


Serving: 1g | Calories: 304kcal | Carbohydrates: 5g | Protein: 35g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 1209mg | Potassium: 723mg | Fiber: 1g | Sugar: 3g | Vitamin A: 398IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 4mg