Smoked Bottom Round Roast

Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 2 5

Resting Time: 55

Total Time: 3 5

Servings: people

Calories: 436kcal

Author: Platings and Pairings

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!

Print Recipe

Equipment

Smoker or Pellet Grill

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 2 teaspoons black pepper, 1 Tablespoon garlic powder, 1 Tablespoon onion powder, 1 Tablespoon brown sugar, ½ Tablespoon paprika, ½ Tablespoon chili powder, ½ teaspoon cayenne pepper, and 1 Tablespoon kosher salt. Using your hands, coat the entire roast with the ¼ cup yellow 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!

Notes

Storage

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.

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

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.

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