Smoked Beef Roast Recipe (Video) - Four Kids and a Chicken (2024)

Hey there! Today I wanted to share my favorite roast beef recipe. Basically, I coat it with a simple dry rub before bringing it to the Traeger Grill to make a smoked beef roast. This roast beef is great served as a main dish or shredded for sandwiches the next day. The full recipe is below with a demonstration of this recipe on our YouTube channel.

This smoked beef roast recipe starts with a fresh roast beef from the butcher and ends with either a wonderfully smoked slab of roast beef or, pull the beef for a platter of shredded beef with ausjus. Only a few easy steps and several hours sits between.

Printable Roast Beef Recipe

Step by Step Roast Beef Recipe on the Traeger

The first part of this recipe is to make a dry rub. Then, smoke it on the grill and finally pull it into pulled roast beef or serve it as a beef roast.

Ingredients

Note that in the video, I was making two roasts and doubled these ingredients.

• 1 beef roast
• 1/8 cup salt
• 1/8 cup pepper
• 1 tablespoon garlic salt
• 1 onion
• 2 cups beef broth

The Dry Rub

The dry rub is very simple. Combine the salt, pepper, and garlic salt in a bowl. Then pat the roast beef dry and cover the roast with the dry rub on both sides. This will help flavor the meat and will make a nice crust.

Smoke the Beef Roast

Set your Traeger or another smoker to 225 degrees. Place the roasts with the dry rub on them onto the smoker for three hours. This three hour time will give the meat a great smoke ring and that awesome smoky flavor you expect from a smoker.

While the roast is on this initial smoking, cut the onion into large pieces and spread on the bottom of a disposable, or use a cast iron pan with large sides.

Continue Cooking the Roast Beef

When the three-hour smoke is done, remove the roast and place it on top of the onions in your pan and pour the two cups of broth in the pan. Continue cooking at 225 until the temperature reaches approximately 160. The exact temperature doesn’t matter so don’t worry about getting it exact.

At this point, cover the pan with tinfoil. I turned the heat up to 250 (only to reduce the time a little) and continued cooking until the internal temperature reaches above 200.

I had two roasts to demonstrate each option at this point.You can remove and serve the roast as is, or you can shred and pour a few spoonfuls of the broth over it for a great pulled roast beef. The juice that is left makes a wonder ausjus.

Other Smoked and Grilled Recipes

• Chicken Wings Recipe for the Grill
• How To Cook Pork Ribs
• Grilled Rabbit Bites Recipe
• Beer Can Chicken for the Grill
• Red Wine Roast Beef Recipe
• How To Smoke a Turkey Breast
• Smoked Baked Beans Recipe (Video and Post)
• Our Smoked Pulled Pork Recipe On The Grill

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