Smoked Eye Of Round That Makes Unbeatable Sandwiches
Smoked eye of round is one of those budgetfriendly beef cuts that, with a little bit of attention and the right technique, transforms into something way beyond basic roast beef. Over the years, I’ve smoked many eye of rounds and found a method that keeps it juicy, packed with smoky flavor, and just right for sandwiches that hardly ever last long in my house.
The eye of round is naturally lean, so it can end up dry if you overcook it. With low and slow smoking and a good resting period, you get slices that are ideal for lunches, meal preps, or feeding a crowd. I’ll guide you step by step for getting the best out of this cut and share my go-to sandwich recipe at the end; this combo will probably become a favorite you come back to often.
Why Smoked Eye Of Round Is Worth Making
- Affordable and available. Eye of round is usually one of the cheapest beef roasts you’ll find and is often on sale.
- Great for feeding a group. Smoked and sliced, you can pile a platter high with enough for everyone—sandwiches, salads, or just snacking.
- Packed with beefy flavor. A simple rub and the smoke take it far past oven roast beef.
- Low effort, high reward. After seasoning and putting it on the smoker, you mostly just check the temperature and wait. Super simple.
- Awesome leftovers. Slices stay tasty and tender in the fridge, making it pretty handy for meal prepping lunches or a big weekend sandwich board.
What You’ll Need
Here’s my basic list for a smoked eye of round, plus an easy sandwich setup. There’s nothing fancy required—just good beef, a straightforward rub, and plenty of sandwich staples.
- 1 whole eye of round roast (2.5–3.5 lbs works well)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt (or more to taste)
- 1½ teaspoons coarse black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme (optional for extra herby flavor)
- Your favorite wood chips or chunks (oak, hickory, or cherry are all solid choices, depending on your taste)
For the Sandwiches
- Crusty sandwich rolls or hoagie buns
- Prepared horseradish sauce or mayo (or both)
- Sliced provolone or Swiss cheese
- Sliced red onion
- Leafy lettuce or baby spinach
- Pickles (always a solid choice!)
How To Smoke Eye Of Round
1. Prep and Season the Roast
Pat the roast dry with paper towels, then rub it all over with olive oil. Mix together the salt, pepper, garlic powder, onion powder, smoked paprika, and thyme; then sprinkle generously over every surface of the roast. Press it in a bit so it sticks.
2. Fire Up the Smoker
Set your smoker to 225°F (107°C). It doesn’t have to be exact, but keep it in that ballpark. Add your wood chips or chunks for smoke. Oak or hickory brings a classic BBQ vibe, while cherry gives a sweeter tone that goes well with beef. Wait for consistent smoke before you add the meat.
3. Get the Roast on the Smoker
Place the seasoned eye of round straight on the smoker grates. Insert a meat probe if you have one; it really helps keep tabs on doneness. Smoke until the internal temperature reaches 125°F for rare or 130°F for medium rare. Expect this to take roughly 1.5 to 2.5 hours, depending on the thickness of your roast and the temperature of your smoker.
4. Rest (Super Important!)
Remove the roast and tent it loosely with foil. Let it rest for at least 30 minutes before slicing. This keeps the juices inside the meat, not on the cutting board.
5. Slice Thin
Use a sharp carving knife to slice the roast as thin as you can, cutting across the grain. Thin slices are key for tenderness—eye of round isn’t super fatty, so this step makes a big difference.
My Favorite Smoked Eye Of Round Sandwich
Piling this smoky beef onto a good bun with sharp cheese, punchy horseradish, and crispy veggies hits just right every time. Here’s my easy sandwich assembly, but go ahead and tweak it to your own taste.
How To Make It
- Warm the Beef (Optional): For a melty cheese effect, lay smoked beef slices and cheese on a baking sheet, then slide it under the broiler for about 60 seconds until the cheese melts. If you like it cold, skip the warming—just go straight to the bun.
- Prep the Rolls: Slice your buns and toast them lightly for extra crunch. Add horseradish sauce or mayo to both sides.
- Build it up: Start with lettuce or spinach, add a stack of smoked eye of round slices, followed by cheese (if you didn’t already melt it), red onions, and pickles if you like a little zing.
- Top and Serve: Close your sandwich, press it down gently, then cut it in half. Serve with classic potato chips or creamy coleslaw to bring the deli feel home.
Pro Tips & Tasty Variations
- Smoke the roast a day ahead; the flavors actually deepen overnight. Store it whole, then slice before serving for maximum juiciness.
- For extra moisture, spritz the roast with a bit of beef broth or apple juice mid-smoke. This helps keep the outside from drying out.
- Try different spice rubs—Montreal steak seasoning or a coffeebased rub both pair well with beef’s bold flavor.
- If you like a tangier sandwich, add pickled onions or pepperoncini as toppings.
- Leftovers go a long way: throw sliced eye of round into beef and cheddar wraps, cold salads, or stir fry bowls for quick meals during the week.
Frequently Asked Questions
Do I need to brine the eye of round before smoking?
No brining needed for solid results, but you can soak the roast in a simple saltwater brine for extra juiciness if you have time. I usually skip it and go straight to the rub. Careful cooking and resting still get you juicy slices.
How long does smoked eye of round last in the fridge?
Wrapped tightly, it’s good for about four days in the fridge. Sliced portions can go in freezer bags for up to two months if you want to stash some for future sandwiches.
What’s the best way to slice the roast thin?
A super sharp slicing knife really helps. Some folks swear by an electric slicer, which is handy for big batches, but a steady hand and sharp blade work fine for most home cooks. For ultra-thin slices, chill the roast before cutting.
Can I use a pellet grill or regular grill?
Pellet grills work great with their temperature control and smoke capabilities. For a charcoal or gas grill, set up for indirect heat and keep the smoke rolling by adding soaked wood chips as needed. It’s all about keeping the heat gentle and steady.
Give Smoked Eye Of Round A Try!
You don’t need expensive equipment or fancy cuts to enjoy beef that stands up to any deli counter. Pick up an eye of round next time you see one at the store, and fire up the smoker as a weekend project that pays off for days. If you come up with your own spin on the sandwiches or have a signature rub, let me know—feel free to share your variations or tag your creations. Happy smoking and sandwich stacking!