Smoky Roast Beef


  • bottom round beef roast
  • olive oil
  • kosher salt
  • dry rub
  • Duke’s Mayonnaise
  • prepared horesradish

Dry Rub

  • 2 T ground black pepper
  • 2 T Italian seasoning
  • 1 T onion powder
  • 1 T garlic powder
  • 2 t paprika
  • 1 t chile powder


  1. Sprinkle beef roast(s) with 1/2 teaspoon kosher salt per pound of meat and allow to rest a few minutes to a couple of hours.
  2. Drizzle with olive oil and rub the oil and salt all over the meat.  Then coat generously with the dry rub.  The olive oil will help distribute the salt evenly and help the rub to stick.
  3. Place on smoker at 200-250° F and let cook until internal temp reaches 120-125° F.  Then remove, wrap tightly in foil and allow to rest 30 minutes to a couple of hours.  Carryover cooking will bring the internal temperature up 10° or so to medium rare.
  4. Unwrap and slice very thinly across the grain.  Mix Duke’s mayo and prepared horseradish in a ration of 2T: 2t and serve the roast beef either on it’s own or with rolls or buns for sandwiches and the horseradish mayo as a dipping sauce or sandwich topping.

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