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Smoked Bottom Round Roast Recipe
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3.69 from 128 votes

Smoked Bottom Round Roast Recipe

The bottom round roast, also referred to as the rump roast, is a lean cut of beef located near the hindquarters of the steer. A bottom round roast is often oven baked. It can also be braised for a long time in liquid to be served as a pot roast. It doesn’t require a marinade or brine in my opinion. But, it can benefit from a good amount of seasoning or even a coating of mustard with a dry rub applied to form a crust.







Prep Time20 mins
Cook Time1 hr 45 mins
Course: Main Course
Cuisine: American
Keyword: Smoked Bottom Round Roast
Servings: 5
Calories: 210kcal

Equipment

  • Measuring cup
  • Measuring spoons
  • Small mixing bowl
  • Wire whisk
  • Smoker
  • Hickory or mesquite wood chips or pellets
  • Digital or probe meat thermometer
  • Cutting board
  • Aluminum foil
  • Very sharp carving knife

Ingredients

  • 3 pound bottom round roast

  • 1/4 cup yellow mustard

  • 1 tablespoon coarsely ground black pepper

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 1 teaspoon kosher salt

  • 1 teaspoon brown sugar

Instructions

  • Remove the roast from the refrigerator 40 minutes prior to cooking and allow it to come to room temperature.

  • Set up and preheat your smoker to 250°F.

  • If using an electric smoker, fill the water bowl half way and place wood chips in the tray.

  • Open the top vent and. For a pellet grill, fill the hopper with enough pellets for up to 2 hours and ignite the grill with the top open.

  • Close the doors and lids on both smokers and allow them to come to temperature.

  • In a mixing bowl, whisk together the pepper, garlic powder, onion powder, salt, and sugar.

  • Coat the beef with the mustard using a brush or your hands. 

  • Place the spice rub on all side of the roast, pressing it into the mustard so it sticks.

  • Place the roast directly on the smoker rack.

  • Insert the probe thermometer in one end of the roast (if a thermometer is attached).

  • Smoke for 90 minutes to 1 hour and 45 minutes or until the internal temperature reads 130 to 135°F.

  • Remember to check the water, wood chips, or pellets and replenish as needed.

  • Remove the cooked round roast to a clean cutting board and tent with foil.

  • Allow the meat to rest for at least 15 minutes before slicing.

  • Slice the cooked bottom round roast as thinly as possible, similar to how a deli would slice it.

  • This results in tender portions that are not chewy.

  • Place the slices on a platter and serve with your favorite side dishes.

Nutrition

Serving: 112g | Calories: 210kcal