This Smoked Bottom Round Roast recipe transforms this lean, humble cut into an impressive slab of juicy, tender beef. Coated in mustard and a flavorful spice rub, enjoy it as a flavor-packed and crowd-pleasing centerpiece at your backyard barbecues or for laid-back Sunday dinners!
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This Smoked Bottom Round Roast recipe yields juicy and tender beef while giving me another excuse to fire up my smoker. I coated this humble cut with mustard and a simple BBQ spice rub to elevate its mouthwatering flavors, then smoked it until it was incredibly juicy and tender. Everyone at the table always asks for seconds!
What is a bottom round roast?
Bottom round roast, AKA bottom round oven roast or bottom round rump roast, is cut from the primal round region of the cow. These particular cuts are known for being lean and tough, making them perfect for slow cooking methods (like smoking!).
Why you’ll love it
Just like my crispy Smoked Pork Belly and these perfectly charred Smoked Burgers, the smoker transforms the bottom round roast into a melt-in-your-mouth masterpiece. Just picture yourself carving into the gorgeous seared crust to reveal juicy, tender meat infused with the smoky goodness only a smoker can deliver.
It’s budget-friendly, too, making it an excellent piece of meat for casual family dinners and a backyard barbecue bash that won’t break the bank!
Ingredients needed
- Beef bottom round roast – Pick out a well-marbled rump roast with a nice balance of meat and fat. It should also be uniform in size throughout.
- Yellow mustard – Coating the roast in mustard adds flavor, helps tenderize the meat, and gives the dry rub something to stick to.
- Dry BBQ spice rub – I rubbed a blend of brown sugar, garlic powder, onion powder, kosher salt, ground black pepper, chili powder, paprika, and cayenne all over the meat. As it cooks, the well-balanced sweet, savory, and warming flavors soak into the roast for more flavorful bites.
How to smoke a beef bottom round roast
Before smoking, remove the bottom round roast from the refrigerator and let it come to room temperature.
Combine the brown sugar and spices in a mixing bowl. Coat the entire roast in a layer of mustard, followed by a layer of the seasonings.
Place the beef in the preheated smoker. Close the lid and smoke until the internal temperature is about 10 degrees less than your preferred level of doneness.
Tent the roast in a layer of foil and set it aside to rest while you turn up the smoker to 425ºF.
Place the roast back on the smoker and sear it until your desired internal temperature is reached.
Transfer the roast beef to a cutting board and let it rest before thinly slicing. Enjoy!
Tips and tricks
- Trim some of the excess fat from the roast to prevent flare-ups in the smoker.
- Remember to take the meat out of the fridge at least 40 minutes before smoking. Room temperature meat always cooks more evenly!
- Does the roast have a pinkish-red discoloration on the outer edge? That means the meat has successfully absorbed the flavors of the smoke.
- Always let the finished roast beef cool for 15 to 20 minutes before slicing it against the grain. This helps keep the meat nice and juicy.
Variations
Keep the smoking instructions the same but feel free to experiment with the flavors! Use these variation ideas to mix it up:
- Change the spice rub – Instead of the spices in the recipe card, try rubbing your bottom round roast with my Brisket Dry Rub, Tri Tip Dry Rub, or Steak Dry Rub after applying a layer of mustard.
- Hardwood options – Hickory stands out as the best choice, as it imparts a rich smokiness that beautifully complements the beef. Another great choice is fruitwood, like apple or cherry, because it gives the beef a mild, sweet-smoky flavor.
- Experiment with marinades – Marinate the roast in ingredients like soy sauce, Worcestershire sauce, or balsamic vinegar combined with fresh minced garlic and herbs before applying the mustard/dry rub.
Serving suggestions
This grilled and sliced bottom round is delicious with a tangy and creamy horseradish sauce, garlic sauce, red wine reduction, or even Alabama white BBQ sauce for dipping. For sides, pair it with:
FAQs
Is bottom round roast good for smoking?
Absolutely! The lean and tough meat is perfect for slow roasting because it gives the meat enough time to become moist, tender, and incredibly flavorful.
How long does it take to smoke a bottom round roast?
Use a meat thermometer and this time and temperature guide to smoke the bottom round roast to your preferred level of doneness:
- Rare: 120°F to 125°F
- Medium Rare: 130°F to 135°F
- Medium (recommended): 140°F to 145°F
- Medium Well: 150°F to 155°F
- Well Done: 160°F+
Remember to take the roast out of the smoker when it’s 10 degrees below your optimal temperature. As it rests off the heat, it will come up to temperature.
Why is my bottom round roast tough?
This can happen if the roast is cooked too quickly at too high a temperature. Also, slicing the roast NOT against the grain after resting can lead to tough meat.
Storing
Once the leftover bottom round roast is cool to room temperature, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. Store the leftovers in the refrigerator for 3 to 4 days or freeze for 2 to 3 months.
Wine pairings for smoked beef
- Pair the rump roast with a robust, full-bodied Cabernet Sauvignon to complement the smoky beef. Zinfandel’s fruity and peppery notes also pair nicely with the smoky, beefy flavor.
- Syrah or Shiraz wines complement the dish’s richness with their dark fruit flavors, smoky undertones, and peppery finish.
More smoked meat recipes
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Smoked Bottom Round Roast
Ingredients
- 3 pounds beef bottom round roast
- ¼ cup yellow mustard
- 1 Tablespoon kosher salt
- 2 teaspoons black pepper
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 Tablespoon brown sugar
- ½ Tablespoon chili powder
- ½ Tablespoon paprika
- ½ teaspoon cayenne pepper
Instructions
- Remove the bottom round roast from the refrigerator 40 minutes prior to cooking it so it can come to room temperature.
- In a mixing bowl, whisk together the pepper, garlic powder, onion powder, sugar, paprika, and salt. Using your hands, coat the entire roast with the mustard. Pat the dry rub into the layer of mustard to cover the roast. Set aside while you preheat your smoker.
- Preheat your smoker to 225-degrees.
- Place the beef in the smoker. Close the lid and smoke until the internal temperature registers 120 degrees for rare, 125 degrees for medium-rare, or 130 degrees for medium, about 2 hours.
- Remove roast from smoker and tent with foil. Allow to rest while you increase the temperature of your smoker to 425 degrees. (You can also do this in the oven.)
- Once the smoker is up to temperature, return the roast to the rack and sear until you reach your desired internal temperature, 130 degrees for rare, 135 for medium-rare, 140 for medium. This should take about 5-15 minutes, depending on your final desired temperature.
- Remove your roast to the cutting board and let rest for 15 minutes before thinly slicing.
- Enjoy!
this looks great, could be an excuse for me to get a smoker! It would probably pay for itself fairly quickly if you look at the difference between the cost of this cut and, say, a ribeye, thank you