If you’re looking for a juicy and flavorful classic beef recipe then you need to make this Smoked Bottom Round Roast. This hearty meal is lean, rich and budget friendly. Add a layer of garlic and herb butter to transform this dish to an elegant and bold flavored dish.
Whether it’s Sunday dinner with the family, a cozy winter meal, or an impressive main course for a Holiday gathering, this roast delivers every time. Juicy on the inside with a golden, herb-crusted exterior, it’s a timeless recipe that fills your home with incredible aroma and your table with hearty satisfaction
Looking for more elegant dinner centerpieces then try my Braided Smoked Pork Loin, Bacon Wrapped Pork Loin or a fan favorite the Grilled Crab Stuffed Salmon.
Why Smoke a Bottom Round Roast?
The bottom round roast comes from the hindquarters of the cow where the muscle that gets a lot of use. That means it’s leaner and slightly tougher than cut like ribeye. But when smoked low and slow, it becomes something special. The gradual cooking process allows the connective tissues to break down, leaving you with a roast that’s juicy, tender, and full of smoky goodness.
Smoking also gives you total control over the flavor profile. You can go classic with salt, pepper, and garlic, or get creative with savory rubs and wood blends. Hickory and oak are excellent for deep, traditional smoke, while fruit woods like apple or cherry bring a subtle sweetness that complements the beef perfectly.
Ingredients needed to make a Smoked Bottom Round Roast.
- Bottom round roast: the ideal cut of beef for low and slow smoking or cooking to achieve perfectly tender slices of meat.
- Butter: unsalted butter for the garlic and herb spread.
- Garlic: minced garlic for the compound butter adds rich and nutty flavors.
- Herbs: finely chopped rosemary and thyme to add earthy aromatic notes that compliment the beef.
- Seasoning: a blend of all purpose rub and steak seasoning to balance all the flavors.
- Mayo & sour cream: creamy base for the garlic dipping sauce.
- Apple cider vinegar: adds acidity to the dipping sauce.
Prepare the Bottom Round Roast
What makes this Garlic and Herb Smoked Bottom Beef Roast stand out is the harmony of flavors. Fresh garlic brings warmth and depth, while herbs like rosemary, thyme, and parsley add earthy, aromatic notes that complement the savory meat. When roasted together, the ingredients form a fragrant crust that locks in moisture and enhances every bite.
The beauty of this recipe lies in its versatility. You can use beef, pork, or even chicken — the garlic and herb blend works with nearly any protein. And while it looks fancy, it’s surprisingly easy to prepare, making it a go-to for both weeknight dinners and holiday gatherings.
Since this is a garlic and herb butter crusted Smoked Bottom Round Roast, you’ll need to mix the compound butter first.
Place 1 whole stick of room temperature unsalted butter into a mixing bowl. Add mixed garlic and finely chopped rosemary and thyme. The the seasonings I used Dad’s All Purpose rub and Dad’s Steak seasoning. The blend of the 2 spices brings in the savory and hearty flavors that compliment this hearty meal.
Recipe Tip
Pre-plan - Make the butter the day before to save time
Use fresh herbs whenever possible - They make a huge difference in aroma and flavor.
Don’t skip the garlic - It’s the star ingredient that gives the roast its signature depth.
Using a fork, smash down on the butter and mix the ingredients together.
Next, pat the beef dry and apply the garlic and herb compound butter over the outside. No need to season beforehand since the flavors are already in the spread.
Place the garlic and herb covered bottom round on a wire rack and then a sheet pan. The wire rack will allow airflow around the entire roast, while the pan will catch all the drippings from the meat and butter.
Dad’s Seasonings
Must have grillin seasonings!
Smoke the Beef Roast to Perfection
This Smoked Bottom Round Roast recipe is very simple and easy to make. Cook it for a nice family dinner, a dinner party and use leftover slices for sandwiches the next day.
If you don’t have a smoker, no problem. Use any grill you have at home or the oven. The same times and temperatures apply.
This Smoked Bottom Roast requires time and patience so plan ahead.
Preheat the smoker, grill or oven to 250 degrees and set for indirect heat. Place the beef with the wire rack on the grates and smoke until the internal temperature reads 125 degrees Fahrenheit. This process can take anywhere from 2-3 hours depending on the size of the meat.
Make an Easy Garlic Dipping Sauce
This quick and easy Creamy Garlic Dipping Sauce is the perfect complement to the rich Smoked Bottom Round Roast. It adds a light and fresh punch of flavor that lightens up the dish.
While the meat is smoking make the dipping sauce. In a mixing bowl and equal parts mayo and sour cream. Mix in a tablespoon of minced garlic and apple cider vinegar. Mix the ingredients together and set aside.
Recipe Tip
Plain greek yogurt is a great healthy alternative to sour cream and mayo.
Resting, Slicing and Serving
Once the roast reaches the perfect internal temperature, remove it from the heat and let it rest for 15-20 minutes before slicing. This step allows the juices to redistribute throughout the meat, ensuring every bite is tender and juicy.
Slice the roast against the grain and serve it with classic sides like roasted potatoes, green beans, or a simple garden salad. Serve with a side of the the creamy garlic dip or horseradish sauce.
If you’re meal prepping, this roast keeps beautifully. Store leftovers in an airtight container and reheat gently — a splash of broth or beef stock helps keep the meat juicy. Add the slices to a sandwich and enjoy for lunch the next day.
Final Thoughts
Smoking a bottom round roast is one of the easiest and most rewarding ways to turn an affordable cut into a gourmet experience. With the perfect balance of a smoky aromatic crust, juicy interior, and bold beef flavor, it’s proof that great barbecue doesn’t always have to come from ribs or brisket. It’s flavorful, aromatic, and comforting — everything you want from a hearty home-cooked meal.
Whether cooked in the oven, on the grill, or in a smoker, this recipe delivers savory perfection every single time. Serve it up for your next family dinner, holiday party or any special occasion, and make this Smoked Bottom Round Roast the centerpiece of your next dinner feast.
Frequently Asked Questions:
Does a bottom round roast get more tender the longer you cook it? Yes, the ideal cook for a bottom round roast is a low and slow. This cooking process breaks down connective tissue making for more tender meat. But you don’t want to over cook it. Remove and rest at 125 degrees for the ideal cut.
What is a bottom round roast good for? A smoked bottom round roast is the ideal centerpiece for any dinner occasion. Whether you are cooking a family meal or cooking for a dinner or holiday party, this rich and tender roast is aromatic and delicious. Budget friendly, leftover slices can be used for beef sandwiches.
If you tried this Smoked Bottom Round Roast or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
Print
Smoked Bottom Round Roast
Fire up the smoker for this juicy Smoked Bottom Round Roast recipe! Learn how to turn a budget-friendly cut of beef into a tender, smoky masterpiece perfect for sandwiches, dinners, and meal prep.
Course Main Course
Cuisine American
Keyword grillin with dad recipes, grilling with dad recipes, holiday recipes, enterntaining recipes., smoked bottom round roast, easy smoker recipes, budget-friendly beef recipes, grilled beef recipes, dinner recipe ideas, family dinner, dinner party.
Prep Time 10 minutes minutes
Cook Time 2 hours hours
Servings 6 People
Calories 549kcal
Round Bottom Roast Ingredients
- 3 lbs Bottom round roast
- 2 sticks Unsalted butter
- 1 tbsp All purpose rub
- 1 tbsp Steak seasoning
- 1 tbsp Minced garlic
- 2 tsp Finely chopped rosemary
- 2 tsp Finely chopped thyme
Creamy Garlic Sauce Ingredients.
- 1/4 cup Mayo
- 1/4 cup Sour cream
- 2 tbsp Minced garlic
- 1 tbsp Apple cider vinegar
In a medium sized bowl, add the room temperature butter, rosemary, thyme, garlic, steak and all purpose rub. Mix it well.
Pat the beef dry and spread the garlic and herb compound butter all over the outside.
Preheat the smoker, grill or oven to 250 degrees Fahrenheit and set for indirect heat.
Place the beef on a wire rack and smoke until the internal temperature reads 125 degrees.
While the meat is smoking make the dipping sauce. Combine all the remaining ingredients and mix.
Once the roast reaches the target internal temperature, remove it from the grill and let it rest for 15-20 minutes.
Slice, serve and enjoy!
Pre-plan - Make the butter the day before to save time
Use fresh herbs whenever possible - They make a huge difference in aroma and flavor.
Don’t skip the garlic - It’s the star ingredient that gives the roast its signature depth.
Plain greek yogurt is a great healthy alternative to sour cream and mayo. Calories: 549kcal | Carbohydrates: 3g | Protein: 51g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 193mg | Potassium: 828mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 614IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 6mg
Backyard GrillingWeekend WarriorsAdvice from DadBeard GroomingTV Shows for Guys4x4 Off-Road CarsMens FashionSports NewsAncient Archeology World NewsPrivacy PolicyTerms And Conditions
