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Beef Round Roast

post #1 of 10
Thread Starter 
I picked up a 3.75# Beef Round Roast at Sam's today, I want to smoke it, I was thinking along the lines of like my wife fixes a roast and potatos and carrots in a crock pot or pan on the stove. Has anyone done one this way on the grill. I'm going to wing it, about how long should I smoke the roast before adding vegies, and I'm guessing I should have this in a pan?
Thoughts, suggestions?

Thanks a bunch,
post #2 of 10
Looks like your gonna wing it alright biggrin.gif
post #3 of 10
I would smoke the roast on the rack with an aluminum drip pan below with some beef broth and onions and spices of your choice. After hitting a temp of 165' I would add the veggies and cover until you get them done the way you like them. Or you may want to cook the veggies seperately and add to the drip pan with the juices. Also you can always thicken the uices with some corn starch at the end. Can you taste beef stew?
post #4 of 10
Ron has given you some great tips/advise. This man loves to smoke all week long, and that's a good thing.
post #5 of 10
RopP hit this one on the head....Sound advice
post #6 of 10
I just like to rub them and smoke them and take it to about 145 or so and eat it that night and then slice it for sandwiches. Yummy
post #7 of 10
Thread Starter 
So after it reaches 165 I put the roast in the pan, along with the veggies ? That's what I am visioning. Sounding good, thanks for the input.
post #8 of 10
Either that or cook the vegies seperate then add to the meat when it is to your liking.

Good luck!
post #9 of 10
Thread Starter 
Thanks Ron, tomorrow it smokes.
post #10 of 10
Thread Starter 
Do these beef roasts cook about like a pork roast, about an hour per pound? First time on one of these, I'm trying to gauge when to start the cooking today.

Thanks again all.
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