This roast beef recipe is seriously easy, and seriously delicious! Only 4 ingredients and about 90 minutes will have you supplied with enough food for multiple lunches, dinners and snacks. The beauty of this recipe, aside from the fact that it’s so delicious is that it takes very little time to prep and put together.Eye of Round is my preferred cut for this as it’s usually cut pretty clean coming from the butcher or the grocery store, and it’s a fairly lean cut. Normally we are looking for lots of marbling and fat running through the meat if we’re cooking a steak, or a large cut like a brisket for low and slow cooking. The beauty of this being lean is that when you slice and eat it, you’re not having large pieces of cold fat in your mouth as you bite into the sandwich. This is really something special.Pro Tip – there are many ways to season this – however I choose . It’s easy and has HUGE flavor that carries through from the smoker to the fridge to the sandwich and your mouth. 

Let’s Prep:

Since this recipe is so easy to cook that also means there’s not a lot of prep time either. The main thing we’re looking for here is that the meat has a good trim on it, meaning there are no big or hard pieces of fat that come from the store or butcher. Trim that off along with any thick silver skin that’s on the meat. Though if you leave a little, that’s ok too.Simply tie up your roast with 3 or 4 pieces of butcher twine, then slather with a light layer of oil to act as a binder. Liberally cover with seasoning. This is an important part, don’t skimp on this. The meat is very thick, and when you slice it, it’ll be thin so you want as much flavor packed in as you can! 

Let’s Cook:

I like to use a thermometer to track my cooks. It makes cooking way easier and not only tells me the temperature inside the meat, but also how long until my food will be ready. This helps with tracking of side dishes and letting the family know when to be ready for dinner. Simply insert the thermometer, put the meat on the grill and close the lid. That’s it. Just open it up again when the app on your phone tells you that the meat is ready. 

Let’s Eat:

When the meat is done on the smoker – remove it and let it rest enough to cool down to the touch. After that, wrap tightly in aluminum foil and put in the fridge for a few hours to overnight. This is an essential part into turning this into deli meat. It will harden on the inside and slice easily. If you have an electric meat slicer, this is the perfect time to get it out. Otherwise a sharp knife will do the trick for you.I like to keep this simple. Mayo, a layer of fresh lettuce, and the roast beef on a toasted bun will hit the spot every time!      

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