Forget buying your roast beef at the deli counter, this homemade Smoked Roast Beef will save you money and blow your taste buds away! And we’re taking this all the way with a savory, herbaceous smoked roast beef sandwich featuring fire roasted red bell peppers and a creamy horseradish spread!
WHAT YOU’LL LOVE
- Injected eye of round: Beef stock, Worcestershire, and Butcher BBQ Prime Dust shot into the lean roast in a grid pattern add moisture and flavor to a cut that dries out easily.
- Garlic-herb paste: Minced garlic, rosemary, thyme, Tri-tip seasoning, and olive oil slathered all over the roast form a savory crust as it smokes at 250°F.
- Thin, deli-style slices: Chilled roast beef cut very thin on a slicer gives a tender, piled-high sandwich filling.
- Fire-roasted peppers and horseradish spread: Red bell peppers blackened over the flame, steamed, and sliced, plus a cream cheese, horseradish, and asiago spread, go on thick French bread with green leaf lettuce.
Smoked Roast Beef Sandwich
Tom Jackson
Rated 5.0 stars by 3 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
30 minutes
Cook Time
2 hours 3 minutes
Calories
447
Treat yourself to the homemade Smoked Roast Beef! Fire-roasted red bell peppers and a creamy horseradish spread will tantalize your taste buds. Make this at home without compromising on flavor - fresh Smoked Roast Beef is an unbeatable experience!
Ingredients
- 1 (3-3.5 lb) beef eye of round roast
- 1/2 cup vegetable stock
-
2 tbsp Butcher BBQ Prime Dust
-
1 tsp Worcestershire sauce
- 3 tbsp garlic, minced
- 2 tbsp fresh rosemary, minced
- 2 tbsp fresh thyme, minced
-
2-3 tbsp Cattleman’s Grill California Tri-tip Seasoning
-
2-3 tbsp olive oil
-
French bread
- red bell peppers
- green leaf lettuce
- horseradish spread (recipe below)
- 8 oz cream cheese, room temperature
- 1/4 cup prepared horseradish
- 2 tbsp fine grated asiago cheese
-
Noble Saltworks Pecan Wood Smoked Finishing Salt
For the roast beef:
For the sandwich:
For the horseradish spread:
Directions
Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF, set up for smoking.
- Trim excess fat and silver skin from the surface of the roast.
Mix the veggie stock, Butcher BBQ Prime Dust and Worcestershire sauce in an injection mixer. Shake well for 5-10 seconds. Load the injection into your pistol grip injector. Insert the needle into the roast, poking around to create a pocket and then injecting the liquid. Repeat this process in a grid pattern, all over the roast. Wipe up excess liquid that has escaped the roast.
Combine the garlic, rosemary, thyme, Cattleman’s Grill California Tri-tip Seasoning and olive oil. Mix well to form a rough paste. Slather the paste over all surfaces of the roast.
- Smoke the roast at 250ºF until the internal temperature reaches 125ºF, about 2.5 hours. Remove from the grill and rest.
Remove the hatch on your two door diffuser, or the entire diffuser. Return the grates and place your red bell peppers on the grates directly above the flame. Blacken the skin, then turn to blacken all sides. When the entire surface is blackened, place the peppers in a zip top bag. Allow the peppers to steam for 10 minutes. Remove the peppers from the bag. Scrape the blackened skin from the flesh. Remove the stems and seeds and discard. Slice the flesh of the peppers into thin strips.
- Combine the ingredients for the horseradish spread and mix well to combine.
- Slice the roast beef very thin (#2 setting on the LEM Commercial Slicer).
- Build your sandwiches, starting with a thick slice of french bread topped with the horseradish spread, then a pile of smoked roast beef, the sliced fire roasted red bell peppers, green leaf lettuce and finally the second slice of french bread.
Recipe Note
Recipe FAQ
Why inject an eye of round?
Eye of round is lean and dries out easily. Injecting it with stock, Worcestershire, and seasoning puts moisture and flavor inside the roast in a way a surface rub can't.
Why trim the fat and silver skin?
Silver skin is chewy and doesn't render. Trimming it leaves clean, tender slices and lets the paste and smoke reach the meat.
What internal temperature should the roast reach?
Beef that has been injected or needle-tenderized should reach 145°F, followed by a 3-minute rest, since the process can push bacteria from the surface into the center. Pulling the roast earlier gives rarer, softer slices.
Why chill the roast before slicing it?
A cold, firm roast slices much thinner and more cleanly than a warm one. Let it rest, then refrigerate it until it's cold.
How do I slice it thin without a deli slicer?
Chill the roast well and use a very sharp, long slicing knife, cutting across the grain with long, even strokes.
Why blacken the peppers and then steam them in a bag?
Charring blisters the skin, and steaming loosens it so it scrapes off easily. The result is soft, smoky pepper strips.
How do I make the horseradish spread?
Mix room-temperature cream cheese with prepared horseradish and finely grated asiago, then season with smoked finishing salt. Keep it refrigerated.
How should I store leftovers?
Refrigerate the roast beef within 2 hours of cooking and slice only what you need. It keeps for about 3-4 days, and the horseradish spread keeps about a week.
How indoor-friendly is this recipe?
4 out of 5. A 250°F oven roasts the injected, rubbed beef the same way, and the peppers can blacken over a gas burner or under a broiler. You'd lose the smoke flavor.
Recipe Highlights
Injected eye of round: Stays moist and flavorful.
Garlic-herb paste: Builds a savory crust.
Deli-thin slices: Pile high on the sandwich.
Roasted peppers and horseradish spread: Add smoky, creamy, sharp contrast.
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Nutrition
Nutrition
- Nutrition Serving Size
- 14.48 oz
- per serving
- Calories
- 447
- Carbs
- 7 grams
- Protein
- 55 grams
- Fat
- 24 grams
- Sodium
- 220 milligrams
