smoking beef eye of round roast

Let’s be honest — “smoking beef eye of round roast” doesn’t exactly roll off the tongue like “ribeye” or “tenderloin.” But hear me out: when you treat it right (i.e., low and slow + a sear that means business), this affordable cut turns into a total showstopper.

If your weeknight meals are feeling a little… meh, this smoked beef eye of round roast is about to change the game. It’s juicy, smoky, and dressed to impress with a silky whiskey cream sauce. And don’t worry — it sounds fancy, but I promise, it’s surprisingly simple to pull off.

Whether you’re a slow-cooking newbie or looking to up your smoker game, this beef round eye roast recipe brings the flavor without the stress. Let’s dive in.

Why You’ll Love This Beef Round Eye Roast

Budget-friendly. This cut is lean and easy on the wallet.
Smoker-friendly. The low-and-slow method turns a humble roast into something worthy of Sunday dinner.
Next-level sauce. I mean… whiskey cream sauce. Enough said.
Great for leftovers. Thin-sliced roast beef sandwiches the next day? Yes, please.

Ingredients

For the Roast:

• 1 (3-pound) eye of round roast
• 1 Tablespoon Hey Grill Hey Beef Rub (or just equal parts salt and pepper)
• 2 Tablespoons olive oil

For the Whiskey Cream Sauce:

• 2 Tablespoons butter
• 1 shallot, minced
• 2 cloves garlic, minced
• ¼ cup whiskey (go with your favorite – bourbon works great)
• ½ cup heavy cream
• 2 teaspoons Dijon mustard
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 1 teaspoon coarse black pepper

Instructions

1. Preheat the Smoker

Set your smoker to 225°F. I like a mix of oak and cherry wood for beef — smoky but not overwhelming.

2. Prep the Roast

Trim off any silver skin or excess fat using a sharp knife. Season all sides generously with your rub or the classic salt-and-pepper combo.

3. Smoke It Low & Slow

Place your roast directly on the smoker grates and close the lid. Smoke for about 3 hours, or until the internal temp is about 10–15 degrees below your target:

• Rare: 115°F
• Medium Rare: 125°F
• Medium: 135°F

Pro Tip: This roast is lean, so it’s happiest when served rare to medium-rare. Anything past that risks drying it out.

4. Sear to Finish

Heat a cast iron skillet over medium-high. Add 2 tablespoons of oil (I use avocado oil for its high smoke point) and sear the roast for about 3 minutes per side. This adds a gorgeous crust and brings the roast up to its final temp:

• Rare: 125°F
• Medium Rare: 135°F
• Medium: 145°F

Once seared, move the roast to a cutting board and let it rest while you make that glorious sauce.

Making the Whiskey Cream Sauce (AKA Liquid Gold)

1. In the same skillet, melt butter over medium heat.
2. Add minced shallots and garlic. Stir until softened (about 2–3 minutes).
3. Carefully pour in the whiskey. Scrape up all those seared bits from the bottom — that’s where the flavor lives.
4. Turn heat to low. Stir in cream, Dijon mustard, thyme, salt, and pepper.
5. Simmer gently for a few minutes until slightly thickened.

Slice and Serve

Once your roast has rested, slice it super thin against the grain. That’s the key to tenderness. Drizzle with warm whiskey cream sauce and get ready for the compliments to roll in.

Pair it with skillet potatoes, roasted veggies, or even a pile of creamy mashed cauliflower if you’re keeping it low-carb.

Tips & Variations

No Smoker? You can slow cook it in the oven at 225°F, then sear in a hot pan just the same.

Slow Cooker Version? Season and sear first, then cook on low for 6–8 hours. It won’t have the smoky flavor, but it’ll still be tender and delicious.

Want a stronger whiskey flavor? Add a splash more in the sauce — just simmer a bit longer to cook off the alcohol.

Leftovers Hack: Layer cold, thin slices on toasted sourdough with a smear of horseradish mayo. Heaven.

FAQs about smoking beef eye of round roast

Can I use a different cut of beef?
Sure! Top round or bottom round would also work, though eye of round is the leanest and usually the most affordable.

How do I store leftovers?
Store sliced meat and sauce separately in airtight containers. They’ll keep for up to 4 days in the fridge. Reheat gently to avoid drying it out.

Can I make this dairy-free?
You can sub the cream for full-fat coconut milk and skip the butter in the sauce (use olive oil instead), but the flavor will change slightly.

Smoked Eye of Round Roast with Whiskey Cream Sauce

Print Recipe

This smoked beef eye of round roast is an affordable and delicious way to enjoy a lean cut of meat, made flavorful through low-and-slow smoking and a rich whiskey cream sauce. Great for dinner or leftovers!

Course Main

Cuisine American

Keyword Beef, Smoked

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings 6 servings

Calories 350

Equipment

• Smoker
• Cast Iron Skillet

Ingredients

For the Roast

• 3 pound eye of round roast
• 1 tbsp beef rub or equal parts salt and pepper
• 2 tbsp olive oil

For the Whiskey Cream Sauce

• 2 tbsp butter
• 1 shallot minced
• 2 cloves garlic minced
• 0.25 cup whiskey bourbon recommended
• 0.5 cup heavy cream
• 2 tsp Dijon mustard
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1 tsp coarse black pepper

Instructions

• Preheat smoker to 225°F using a mix of oak and cherry wood.
• Trim silver skin from the roast. Season with beef rub or salt and pepper mix.
• Place roast on smoker and smoke for 3 hours, until internal temp is 10–15°F below desired doneness.
• Sear in hot cast iron skillet with olive oil, 3 minutes per side until desired final temp is reached.
• In skillet, melt butter. Sauté shallot and garlic. Add whiskey to deglaze, then reduce heat.
• Stir in cream, mustard, thyme, salt, and pepper. Simmer until thickened.
• Let roast rest. Slice thin against grain and serve with whiskey cream sauce.

Notes

If you don’t have a smoker, use an oven at 225°F followed by a skillet sear. For a slow cooker version, sear first then cook on low for 6–8 hours. Use leftovers for sandwiches!