Hi there, I'm Angela! While the roast rests, the temperature will increase to 135 for medium-rare. Braising a bottom round roast will yield tender, shreddable meat thats packed full of flavor from its own juices combined with that of the braising liquid. And with hundreds of recipes available, inspiration is just a tap away. Since it's always windy when I try to start a fire on my little grill, I've been using "Matchlight" with just a couple of squirts of Starter Fluid. The beef roast should rest for 30 minutes or more after being wrapped in foil and a towel. WebWeb When ready to cook, set the Traeger temperature to 450F and preheat with lid closed for 15 minutes. To finish the meal, salt and This recipe for your pellet grill is quick, easy, and tastes great! Pour the beef broth into the pan's bottom. When it comes to a readily available lean beef thats also easy on the wallet, its hard to beat the bottom round roast. Serve with horseradish sauce. Look at all that fur Don't know if, Ever tried a fried egg on top of your oatmeal? Keeping the roast wrapped in the foil, carefully place it on a 225F pellet grill. Serve with Carolina BBQ Sauce. It wouldnt be uncommon for it to take at least 12 hours at 225F. Plus the leftovers are absolutely perfect for slicing thin and piling high on some smoked roast beef sandwiches or French dip sandwiches. It will start to climb again soon, and you will be back on track. 450 F / 232 C 2 Add the fresh garlic, thyme, salt, oil, and vinegar to a food 4.1/5 (15) For pulled pork, use pork shoulder butt if at all possible. Because it is a large cut, it can be turned into the long, thin strips that make for the best beef jerky. Smoke the chuck roast for 1 1/2 hours. https://oldfatguy.ca/marinade-injected-beef-roast/, http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Food/SVGuidelines_FinalforWeb.pdf. Beef Jerky in Electric Smoker Flank Steak 1/8" thick strips Cut along the grain; slightly frozen for easy cutting Marinate 1 hour in: 1/2 cup soy sauce 2 tbsp worcestershire sauce 2 tbsp honey 1 tbsp pepper flakes 2 tsp onion powder 2 cloves pressed garlic 1 tsp liquid smoke 1 tsp fresh black pepper Pat. I hope I can tune up my Traeger temperature controller to get a more awesome result on the next long cook. This was honestly our favorite smoker recipe to date. While I would normally baste these roasts, I try to keep my smoker closed from start to finish. Remove from grill and cover with foil. What about the wood we used? I 2. Id recommend 225F for the full time. Trimming an eye of round, rubbing it with a great dry rub, and smoking it until it's just right for Medium Rare. Instead of mustard i just use pink Himalayan salt. All of the beef round cuts do well when cooked with plenty of moisture. Preheat your smoker to 225 degrees F with your favorite hard wood. At that point we had to turn the temp up to 225F and start our ribs on the same grill, so the shoulder went up to 225F at this point too. Shred the beef with two forks or some meat claws. Some of our content is only for OWYD+ members. I also have friends who inject and then cook to rare and have never had any problems but there is a risk to that. You may see this number in the UPC code on the beef package label at the supermarket. Rinse the meat and pat it dry. Put the roast on the foil, and then sprinkle the steak seasoning on top. Place roast in a pan on top of onions and add Vegetarian Christmas Dinner Alternatives, Rosarita Vegetarian Refried Beans Ingredients, World's Best Vegetarian Enchilada Recipe. On cooking day our outdoor temperature was right at freezing and was concerned about the cooking time but my smoker was running at 230 to 245 so I checked the roast with my digital thermometer at 6 hours and it it was already into the Medium range. We stumbled on an even better cooking method last time we made smoked pork shoulder, so this time around we decided to dial it in, making notes so we could be sure to repeat again. The connective tissues are breaking down. Cover tightly and place back onto the grill at 275. It is a lean cut of meat with little fat marbling, so it benefits from the extra moisture of the low and slow braising process. For this Roast Beef Recipe if desired, pre-sear the beef or pork shoulder for more flavor: In a Dutch oven, heat 1/4 cup vegetable oil on medium-high heat until slightly smoking, then sear the meat for about 2 minutes each side until brown. All Rights Reserved. Add reserved juices, and additional dry rub to taste. Remove meat from the grill and place it into a roast pan. Start the pork at 180F the night before and let it go for about 12 hours, or until the internal temp reaches at least 160F, but anywhere up to 180F (it just depends on how much patience you have :)). Sprinkle a lot of seasoning all over the roast, and then stick your meat probe into it. Required fields are marked *. I do not recommend the use of any type of chemical sterilization (chlorine, alcohol, peroxide, etc.). We served it with She Who Must Be Obeyeds wonderful potato salad and broccoli salad. If you are making jerky, it would be okay to chill the roast until it is slightly firm, which will make it easier to slice. I am going try this on a leg of lamb. I had great success injecting marinade into pulled pork in a prior post. Pat it dry with a paper towel if needed, then massage BBQ rub into the beef, all over, including the sides. On top of the roast, put the butter. Thank you so much for posting this recipe. Start the Traeger according to manufacturer's instructions. This cut has many names such as rump roast, pot roast, or plain round roast, and since its so low in fat, its not very good when cut in steaks but its great for braising and slow cooking. These are typically found near all of the other powdered mixes in the grocery store. 450 F / 232 C 2 Add the fresh garlic, thyme, salt, oil, and vinegar to a food 4.1/5 (15) According to the USDA, a roasted 6-ounce portion contains 290 calories, 50.6 grams of protein, and 8.2 grams of fat. With an injecting syringe, inject the marinade every inch of both sides of the roast. Around the roast, put the potato, carrot, celery, onion, and thyme in the Dutch oven. Add four to six cloves minced garlic and a cup of broth or water to the slow cooker. Then put it on the smoker ( i have a camp chef) at midnight at 180. Remove the hatch on your two door diffuser, or the entire diffuser. Fire Up the Smoker 4. Bottom round roast usually comes in large 4lb to 5lb cuts and is generally a round piece of meat as its namesake suggests. While the pellet smoker heats up, remove the roast from the plastic bag. Agreed, best smoked beef roast I have made add au jus and wow what a great dinner. But our recommendation would be to braise the cut. Again, this depends on how much patience you have, or if you are feeding a hungry and impatient crowd. As I say in the post If you inject beef in several places you run the risk of moving pathogens (germs for us uneducated) into the centre of the meat.. Serve the roast with the vegetables and the juices from the pan. Once it starts smoking, set the temperature to 180F and let come to temperature (about 10 minutes). This recipe for smoked beef dip sandwiches takes a traditional French Dip and gives it the pellet grill treatment. Slather the paste over all surfaces of the roast. But we have been just as happy with smoked pork shoulder that we didnt inject. Raise the temperature on the Trager to 225F. Smoke until internal thermometer reaches 160F, then remove. This red colorization is known as blooming and is the result of oxygen binding to the iron atoms of the meat. We like to thaw it out, then cook it in a skillet until the edges get crispy. Shred it. Slowly smoke this Sunday Supper Beef Roast until it's juicy and full of flavor. Smoke the pork shoulder. Wrap the roast. Cover the Dutch oven with foil and keep cooking with the lid closed until the roast's internal temperature reaches 135F, which will take 2 to 3 hours for medium-rare. I would push the syringe into the beef and slowly pull it out while injecting. Most of the rump roasts sold in commercial supermarkets are beef or veal, but this cut is possible from any sort of four-legged game. There's nothing as impressive as a huge cut of prime rib on the Traeger. Getting crafty this weekend What's it going to 5 Enjoy Remove from the grill and let rest, tented, for 10-15 minutes. You can, however, add a pan of water to your smoker to enhance the moistness of your smoking beef roast. Nutrition data provided here is only an estimate. I modified the ingredients a bit but over all I love it. Place the roast into the This post will talk about how to reheat prime rib andhow to avoid ruining it in the process. I had Roast beef with Gravy and Baked, Smashed Potatoes, and Roast Beef Sandwiches. Fum 3h a 225f jusque 140f We set the Traeger to 180F, put the pork on about midnight, and let it smoke all night turning it up to 225F mid-morning to finish. And now Im here to share with YOU what we learned so you can repeat it as well! I always sear the side I will be penetrating with the injecting needle, safe and sane. However, we were up against a deadline last time we made pulled pork, where we needed it to be done in time for a dinner we were having with some friends. Brush the prepared glaze onto the ham every 20-30 minutes. How to cook eye of round on a pellet grill? She said it was a cheep cut and it need to be marinated. Once you get to ~160F the temp will get stuck for a while dont worry! Put the roast right on the grill and heat it to 225 degrees (122 degrees Celsius). This should kill any surface contamination. Enjoy. Wrap it with 2 layers of butcher paper or foil, and put it back on the smoker for another hour. Each roast Once the shoulders reached 205F internal, we pulled them off, wrapped them in towels, and let them sit for 2.5 hours. WebReduce the Traeger temperature to 225. We used a sirloin cap roast in this particular dish, but any of the typical cuts of beef would work. Web1. Sadly, no. Shaved roast beef on a delicious, hearty buns, and all of the au jus to dip it in. Some butchers dry age their bottom round roasts, deepening the flavor and color. Load the pellet hopper or chip basket with your desired wood chips. Bottom round roast is a common, economical cut that can be found at most local groceries, farms and butchers. Slice the flesh of the peppers into thin strips. Smoking the Chuck Roast 5. Grab a slab and round up your family, you're about to be the hero of this Sunday meal. Im so happy hear you loved it! The National Cattlemen's Beef Association identifies the bottom round roast with UPC number 1464. Trim excess fat and silver skin from the surface of the roast. Rump Roast; Black Pepper; Carrots; Garlic Powder; Olive OIl; Red Potatoes Matching search results: No. After about an hour of smoking, the roast has some pretty color on it Any time you take a peek, you might as well give it a baste I mixed up some melted butter and olive oil with a little of the seasoning blend For a 3 lb roast, you can plan on it smoking a little under two hours for medium rare. And to really make the meal complete try my blackberry crisp or apple dump cake for quick and easy desserts that will feed a family! Smoke Place on preheated smoker at 250 degrees F. Close lid. Place enough onion slices to cover the bottom of the slow cooker, then place the meat on top. Yup! Cook to an internal temperature of 155 F or higher. Membership is FREE! They may be present on the surface of the meat. All of the injection needles and syringes should be properly cleaned and boiled in clean water for at least 20 minutes to insure proper sterilization. It will take a few hours holding at that temp but it will still be very much on the rare side and safe. How to cook a smoked beef round roast on the grill? I thinking Im going to use this marinade, but instead of onion and garlic powder Ill throw some whole garlic and thick slices of onion, and a few sprigs of rosemary and thyme in the bad as well, then sear it out on my kamado grill! Smoke the roast at 250F until the internal temperature reaches 125F, about 2.5 hours. I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. A nice coating is all it takes. Low and slow will do it also. You are welcome Alicia! You may see this number in the UPC code on the beef package label at the supermarket. I dont know much about sous vide so I cant offer much advice. Dont be afraid to ask your butcher for their recommendation. Toast buns lightly, spread with Vidalia Onion Mayo or Dr Pepper Barbecue Sauce, layer with thin sliced smoked roast beef. Shredded beef dips are pretty easy to reheat. I'm using an Eye of Round. Rump roast can be cooked on a Traeger. Let the pork shoulder continue smoke until the internal temperature reaches 205F, about 4 hours. There is a reason why not. Make the glaze. 25 Easy Pellet Grill Recipes for Beginners, 2 pounds beef roast (like chuck or similar). I am glad you enjoyed it! The level of doneness is based on the internal temperature of the roast as read by a digital meat thermometer. This cut has unique properties that make it ideal for being served in sandwiches. Rub a 3lb to 5lb roast with your favorite dry rub or just salt and pepper and let sit at room temperature for an hour. Place the covered pan into the oven and cook for 3 hours or until the meat shreds easily with a fork. Smoke for 90 minutes to 1 hour and 45 minutes or until the internal temperature reads 130 to 135F. Fill four to five holes in the roast with salt, pepper, and a 1/2 clove of garlic, then seal with foil. Smoke the rump roast for three. Blacken the skin, then turn to blacken all sides. Thanks for the tips and the recipe. A poof for the living, Wow Paige! I picked up a nice 1.1 kilogram (2 1/2 pound) top sirloin roast. This will take anywhere from 3 to 4 hours. Inject elk with injection marinade. I like your method of cooking. WebSteps 1 Make the roast: When ready to cook, set the Traeger temperature to 180 and preheat with the lid closed for 15 minutes. Im sure the meal was delicious! Let the meat rest anywhere from 1-3 hours. WebSmoked Beef Roast | Umami . If you cook it slower on the back end it will kill them. I really dont know if a couple of hours sous vide would sterilize the surface. For medium rare, the temperature should be 110F. Add more chopped onions, potatoes and carrots. Its got a beautiful black bark and that trademark jiggle that tells you its been cooked to perfection. Brown the beef rump roast WebPlace roast in a pan on top of onions and add two cups of beef broth. Preheat your pellet grill, season your meat, and smoked it right on the grill grates for 3 hours at about 225. Both offer Bottom round roast on their sites, but they sell out from time to time. A poof for the living In short, it sounds like it would work but I really dont know if it would be safe. Smoke the glazed ham for 20-25 minutes. Ground Beef Vs. Add water, beef stock, onion, garlic, and Au jus powder. I will tell you a lot of people have made this recipe to rare and told me they had no problems. Apply dry rub to all sides of the roast, massaging well so it binds with the meat. I did this for 18 hours and then let it rest in the fridge (cool down) overnight. Obviously, these muscles get plenty of use when the animal moves which means the meat is tougher much tougher than traditional roast cuts like prime rib. I have many friends who inject and cook to rare. This is normal! Drop the roast in a Dutch oven with potatoes, Let cook on the grill for approximately 2 1/2 to 3 hours. Got melange pices excellentfum aux granules Jack Daniel. We had a dinner party arranged and the wife wanted me to use the TRAEGER for the cooking of a frozen 6 lbs roast she had on hand. Ive also heard of people having success with rump or tri tip as well. This is especially helpful when using a boneless pork shoulder. We like to use these bear paws to do the job they are incredibly efficient to use! beef If you need more broth, add it. No, never cook a large cut from frozen. Gather your family around you, because you're about to be the star of this Sunday dinner. Experience the evolution of fire with Traeger's next generation of wood pellet grills. Mix the veggie stock, Butcher BBQ Prime Dust and Worcestershire sauce in an injection mixer. If you are roasting, eye of round roast should be removed from the heat when the internal temperature reaches 130 degrees Fahrenheit. Preheat your smoker to 225 degrees F. Place seasoned beef into your preheated smoker directly onto the grill. A rump roast is a cut of meat from the bottom round otherwise known as the fleshy hindquarters, or rump of an animal. Smoked Websmall suv with 5,000 lb towing capacity safecracker, in slang crossword whole foods short ribs recipe an involuntary response to a stimulus - codycross repetition in poetry definition postman body variables Allow to rest 15 minutes before slicing thin. It makes a great meal. When the roast reaches 120, pull it off the grill and allow it to rest for 15 minutes. Ground beef vs. ground chuck Lets get one thing out of the way before we start getting into the details. The frozen pork is a super quick and easy week night meal when you have nothing else planned. Your spectacular roast is a wonderful part of a Sunday roast dinner. I love sauteed asparagus or garlic green beans for my vegetable side dish, but a simple salad of garden greens is just as tasty. Not only does the bottom round fit the bill when it comes to low fat content, but it also boasts high protein 23 grams per serving. Thanks for the tips- it looks amazing! Websmall suv with 5,000 lb towing capacity safecracker, in slang crossword whole foods short ribs recipe an involuntary response to a stimulus - codycross repetition in poetry definition postman body variables And I'll continue to use it. Preheat your Yoder Smokers YS640 Pellet Grill to 250F, set up for smoking. WebPut the roast directly on your grill grate, fat-side up, and cook for 3 hours, Add the broth and onions. The flavor and moisture really all comes from the low and slow cooking. All thats left now is to slice it up. That would be my recommendation to try though! Simply season it with your favorite herbs and spices, and fire up the grill. Experience the evolution of fire with Traeger's next generation of wood pellet grills. Put the roast into a pan along with some beef stock, onion, garlic, and au jus. Cover the Dutch oven with foil and continue cooking So, we decided to be bold and try something new. In a small bowl or a plastic storage bag, combine the seasoning ingredients including salt, pepper, paprika, garlic powder, and onion powder. 1. If you cant find my favorite au jus powder, you can always substitute another brand instead. As for rinsing the meat, it wouldnt eliminate all bacteria. I frequently use these beef round cuts as they are low-fat, undervalued, but extremely flavorful. Repeat this process in a grid pattern, all over the roast. Rub a 3lb to 5lb roast with your favorite dry rub or just salt and pepper and let sit at room temperature for an hour. Take a knife and insert it 4-5 times in the roast halfway through. Take the Dutch oven off the grill and let the roast rest for 10 minutes. Check out some of these other posts! Porter Road and Crowd Cow are next in line for accessible, ethically sourced beef. Did the prescribed rest and the sliced it up for the table. Ground chuck is a type of ground. If you own a Traeger and youve never tried smoked pork shoulder (aka pork butt), you have to try it! Remove meat and cover with foil, then deglaze with the pan with cooking wine or liquid of your choosing. Avoid corn-finished and wheat-finished cattle as those diminish flavor and can add to the toughness of the meat. Put it on a platter, rub it all over with oil, and then rub the spices into it. Wrap it in foil and a couple towels. Generously sprinkle roast with dry rub and work into meat. No because the outside of the injector needle would still have to pass through the outside of the roast, where pathogens are located. Place meat back into the pan and add chopped onions, potatoes and carrots. For our ~8 pound shoulders we smoked recently, it took about 11.5 hours to get to 160F internal. the texture of the beef wasnt affected at all. WebPrepare dry rub by combining brown sugar, black pepper, garlic powder, smoked paprika and kosher salt. Scrape loose all the brown bits with a wooden spoon. I dont know if you could cover the whole surface. 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. The meat should be fork-tender. This cut is from the round portion, close to the rump. For a tender, juicy bottom round roast, follow the steps below. Thanks for the 180 tip. Or, build a fire on one side and put the meat on the other. It' After resting for at least one hour, it is time to shred! Smoked pork shoulder is one of our go-tos on the Traeger. Remove, rest, chill slightly and slice 1.5mm thin. Season the steak with the rub on both sides. Let this smoke for at least three hours, or until the temperature inside is at least 165F. Learn how to cook a Beef roast a Kamado Charcoal grill - it is sure to get some delicious smoked flavor, and come out tender and juicy. Thats awesome Jeff! Oak and hickory are two of the best wood chips to use when smoking meats, along with mesquite which has a strong and distinct smoked flavor. When served hot, this fat melts slightly and adds juiciness to every bite. Can I get everything done in 8 hrs to start eating? This site contains affiliate links. The longer exposure to the heat kills the bacteria. Rump roasts are almost always prepared and sold boneless. However, when you push a syringe into the meat several times, you run the risk of transporting the pathogens from the surface to the interior. Ever tried a fried egg on top of your oatmeal? Then I rubbed the surface with Louisiana Grills Chophouse Steak Rub. I was kind of hoping to do some of this overnight, thats 16 hours total time. Web Roast Braise Steps 1 Make the roast: When ready to cook, set the Traeger temperature to 180 and preheat with the lid closed for 15 minutes. As a side note on size and where to buy, we often get our pork shoulder at Costco, where you get two boneless cuts totaling 15-20 pounds, so 8-10 pounds each. -Kristi. Normally, we would put them in a cooler to insulate them and keep the juices in while they cool. I have been considering trying sous vide! Quick note The pork shoulder is typically split into two cuts the pork butt or boston butt and the picnic shoulder. The butt is higher up, rectangular in shape, and usually more marbled. *You get the idea, whatever you're using get things going . It tasted like well seasoned beef. I, too agree with you. . Slow Smoked Beef Round Roast: How to Cook. Put the digital thermometer in the roast's middle. 2023 All Things Barbecue, LLC. Do you put it fat side down or fat side up, Hi Michelle We did ours fat side up, but there are schools of thought supporting either way. at, Introducing the pit boss and smoking a Don't forget to tag me when you try one of my recipes! Cover it tightly and let it cook at 275 for another 3-4 hours, or until the roast gets to about 205 and is easily shreddable. Spread the steak spice over the surface of the roast. Optional inject the pork with an injection liquid to infuse more flavor and moisture deep inside. JavaScript seems to be disabled in your browser. of Not sure why youd pick ground chuck over regular ground beef? Sounds great! 2023 All Rights Reserved | Smoked BBQ Source, SmokingPit.com - MH JAB Alder Smoked Beef Bottom Round Roast. Coat the bottom of a large dutch oven with oil and sear each side of the meat until brown on all sides. However, if you are doing it in an oven, that may be an option. 1 (3 to 3-1/2 lb) beef top round, rumpor sirloin tip roast. Round Roast It's infused with garlic cloves and seasoned with my amazing Beef Seasoning, making it a roast More Being classified as extra lean means it has to have less than 5 grams of fat, less than 2 grams of saturated fat, and less than 95 milligrams of cholesterol per 100 gram roughly 3.5oz serving. Cut five small holes in the roast and put garlic cloves in each one. Wrap the chuck roast in butcher paper or foil and smoke until the internal temperature reaches 195 degrees F (this takes about an Pro tip: Remove the marinated meat from the refrigerator 45 to 60 minutes prior to cooking. Place Love it. This recipe results in a sweet and tangy smoked pork with the help of the occasional misting of apple cider vinegar. Take a knife and insert it 4-5 times in the roast From pelletsmoker.net 4.3/5 (177) Category Main Course Cuisine American Total Time 8 hrs 50 mins See details, Smoked Beef Rump Roast. For now, I wanted to touch on some of my favorite things including great, lower-cost beef cuts for roasting and suitable wood flavors to use when smoking beef. It's not the best cut for roasting or braising, but it does make excellent cold-sliced beef. If using an injection marinade, do your injection now, following a patchwork pattern across the pork shoulder. It was probably the most moist pork shoulder we had made yet. Combine the garlic, rosemary, thyme, Cattlemans Grill California Tri-tip Seasoning and olive oil. Top tips for the perfect bottom round roast, Cattlemens Beef Board and National Cattlemens Beef Association, How to Slice Brisket (With Photo & Video Guide), Grilled Porterhouse Steak With Garlic Herb Butter, Grilled Brisket Breakfast Burrito with Jalapeno Cheese Blanket. As soon as it got to 155 F I pulled it and it still had some colour. Pour the gravy over the roast in an even layer. Easy shepherds pie with leftover pot roast, Slow Cooker Beef Roast with Potatoes and Carrots, Lemon-caper spaghetti with pancetta and toasted breadcrumbs, Smashed avocado and egg on toast calories, Slow cooker creamy sausage and potato soup, Lemon cheesecake overnight oats basics with bails, Cake mix with pineapple and ricotta cheese, Pan fried chicken tenders no breading calories, Easy egg breakfast casserole with hash browns, Cucumber with vinegar and sugar panlasang pinoy, Ina garten roasted chicken breasts, bone in, How to soften peppers for stuffed peppers, How to make christmas pudding without alcohol, Jamie oliver chicken and tofu noodle soup, Chicken taquitos with ground beef and cabbage, 1 Package Gluten-Free or Regular Brown Gravy Mix. Post Category: Featured Recipes, Recipes, Smoked and Grilled Tagged With: barbecue, bbq, dinner, pork, smoked meat, traeger. Weve definitely done it overnight. Then i wrap it and put in a roasting pan and put it back on smoker on low smoke with temp set at 225. when it says 205 on temp. Cut 12 slits into the surface of your roast and insert a half Sprinkle the dry rub all over all sides of the pork shoulder, patting into the mustard to help it stick on. In this article, we will walk through where the bottom round roast comes from on the cow, its lean make-up, and the best ways to prepare it for meals. Place the sliced onions in the bottom of a large disposable 15 ml (1 tablespoon) Worcestershire sauce. There is plenty of flavor there, so if you don't mind a little extra chewing, by all means try a high-temperature roast. Im going to guess that you loved it!!! Become an (even) better griller. Once the smoker is burning well, place roast on top, grill, and close lid. From my research prime rib is best under sous vide at 137 degrees for 6 hours, and you get lots of juice! It took about 14 hours to get to 160; then I put the roast in a foil pan, added liquid, then covered it with foil and smoked it at 225 until the thermometer went in without resistance, about 202 degrees. Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. We cooked this one for about 4 hours, until it reached an internal temperature of about 130F (54C) for rare. This will let the beef get its last few degrees of cooking and soak up the juices again. The long cooking process and added moisture will make the meat fall-apart tender while preserving the flavor. Looking to cook a delicious and juicy beef round eye roast on your pellet grill? Get your smoker going with your preferred hard wood at a temperature of 225 degrees F. 2 Add flavorings to the roast. Look no further! Cover it tightly and let it cook at 275 for another 3-4 hours, or until the roast gets to about 205 and is easily shreddable.

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