First try at Roast Beef! Boy was it a success! Lots of Pictures!

Discussion in 'Beef' started by slief, Dec 6, 2011.

  1. slief

    slief Smoke Blower

    I have been reading up here on roast beef for the last few weeks. After getting a new used meat slicer a couple weeks ago, I decided to pull the trigger on the roast. I went to Costco and got a couple really nice eye round roasts. I marinated them over night with some Montreal steak seasoning and a splash of Worcestershire sauce.

    The next day (yesterday) I fired up my MES and set it to 240. I filled my AMNPS with a mix of cherry and hickory pellets.

    I chopped up an onion, some celery, carrots and garlic and threw that into the drip pan and put the meat and pan into the smoker.. After an hour, I added beef broth, thyme, a basil leaf and a tablespoon and a half of tomato paste to the drip pan.

    After about 4 hours I hit 135* and pulled the meat. I wrapped it in plastic wrap and foil and set it aside.

    The drip pan mix then went into a pot where it was boiled and simmered for about 30 minutes. I then strained the vegi's out of the drip pan mix which made a GREAT Aju's. I then threw one of the roasts on the slicer and put the other in the fridge to be sliced later today.. This was some of the best roast beef I have ever had and I couldn't have done it without all the helpful threads here! Thank you guys very much!

    Now for the pics!

    One of the roasts just before going into the fridge to marinate overnight.


    Roasts ready for smoking with vegi filled drip pan below..


    Fresh out of the smoker at 135*


    Money shot!


    Fresh sliced roast beef!



  2. johnnie walker

    johnnie walker Smoking Fanatic

    slief, that's looks awesome. You can send me a sammy and I'll give it a reveiw.[​IMG]
  3. frizzlefry

    frizzlefry Smoke Blower

    Looks delicious!

  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Beautiful! Mouthwatering! Just plain delicious looking! Your gonna have some great RB sammies!
  5. frosty

    frosty Master of the Pit

    What a beautiful effort.  Looks good to me!  Keep sending the Q-view!  Congrats on the outstanding 1st try![​IMG]
  6. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Alright, that did it. Now I'm going to have to go to lunch early today cus those roasts are over the top!  Great job.

    I smoked a 7 bone chuck last week and used it to make my Smoked Beef Enchaladas.
  7. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Awsome!  Man, that looks good!  Somebody pass me a plate!!  [​IMG]
  8. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    I drooled!! I love a rare roast beef
  9. bigcase

    bigcase Smoke Blower

    Wow that looks amazing!!
  10. raymo76

    raymo76 Smoking Fanatic

  11. michael ark

    michael ark Master of the Pit

  12. flash

    flash Smoking Guru OTBS Member

    We do eye of round quite a bit. Try smoking up a good sweet onion. Boy it sure goes great on the sammies with the roast beef and au jus.  Good job.
  13. tom c

    tom c Smoking Fanatic

    [​IMG]  Great Job!!!
  14. slief

    slief Smoke Blower

    Thanks for the feedback guys! I couldn't be happier with the results. I brought some to my office yesterday for my brother. My dad stopped by and both he and my brother said the roast beef was as good if not better than any deli roast beef they have had. Coming from my dad and brother who are very picky and love the deli, that spoke volumes. I have to agree with them too! It really was that good!

    I got home last night and sliced up the last roast to pack some away in the freezer as well as for dinner sandwiches.. Here are the final results..


    I almost forgot to take one of the sandwich. Fortunately I remembered before it was too late!

    Last edited: Dec 7, 2011
  15. bigfoot21075

    bigfoot21075 Fire Starter

    MMm MMMM That is similar to a Baltimore area favorite - The Pit Beef Sammich. We use top round roast, cook to 125, pull rest 10 min or so, slice PAPER THIN, pile it on a fresh bun with thin sliced Red Onion and a healthy does of Tiger Sauce, do a quick dip of the whole sammich in the Au Jus and enjoy. MMMmmm MMMmmmm. It is the single driving reason why I bought my Berkel Slicer - so I can cut razor thin slices of rare hot beef!
  16. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looks great!!

    Nice slicer too!!

    Never lasts long enough around here to make it to the freezer...

  17. rbranstner

    rbranstner Smoking Guru OTBS Member

    Great looking RB and that's an awesome looking slicer. I wish I would have gotten a little higher end unit when I got mine.
  18. venture

    venture Smoking Guru OTBS Member

    I can't tell which I like more?  The beef or the slicer?

    Good luck and good smoking.
  19. raptor700

    raptor700 Master of the Pit OTBS Member

      I'm with you Merv

    They both look great [​IMG]
  20. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Looks just fantabulous!

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