Get Adobe Flash player

Smoked Bottom Round ‘Pot’ Roast

smokedroast640 12

Bottom Round was on sale at the supermarket this week, so the first thing that comes to mind is pot roast. But to take your pot roast to the next level, smoke it first then braise it. ¬†Click on the photo to see how it’s done.

I started with a 3 pound bottom round roast.

smokedroast640 1


I dissolved two tablespoons of Oak Ridge BBQ Black Ops brisket rub in a cup of water and injected it into the roast.

smokedroast640 2smokedroast640 3


Next, I gave it a healthy coating of The Slabs Wow Up Your Cow! rub.

smokedroast640 4


Wrapped it up and let it marinate in the refrigerator for about four hours.

smokedroast640 5


I put it on The Big Green Egg running at 225 degrees for about two and a half hours until the internal temperature was about 150 degrees in the middle of the roast.

smokedroast640 6


Then I brought it inside, surrounded it with onions, potatoes, peas and carrots and poured in about two cups of beef broth.

smokedroast640 8


Covered the pan with foil and put it back on The Egg for about two more hours until the internal temperature reached 195 degrees.

smokedroast640 9


I poured off the liquid to make some brown gravy (by adding Gravy Master and a little corn starch to thicken it up.)

smokedroast640 10


How about that smoke ring!

smokedroast640 11



smokedroast640 12

5 Responses to “Smoked Bottom Round ‘Pot’ Roast”

  • John Jimenez:

    1-23-2014 Bob, your smoked bottom round pot roast looks delicious as well all of your shared photos ! I am really impressed with each frame and how beautiful they turn out , you are quite the Pitmaster !

  • Stephen:

    Sure looks nicer then my crook pot version!

  • David,
    It does get very tender even though it’s a little leaner than a chuck roast. A bottom round does need to be braised, however. Where a chuck roast could be smoked all the way to tenderness, a bottom round would be more likely to dry out. That’s why I use this method for this cut of beef.

  • Joe Gennaro:

    Boy oh Boy that looks great going to give it a try

  • David Somerville:

    Looks beautiful! I have never made pot roast with a bottom round before; does this cut actually get tender like a chuck roast?