New school rolled beef roast in the smoker

This is the old school, poor mans rolled beef roast. A piece of meat traditionally cut from the belly and/or lower end of the brisket and rolled for slice-abilty. This is the kind of beef roast my ma would cook up. Except hers would be sans every herb, garlic, spice and probably salt and pepper too. It still would’ve been bloody tasty though. That woman knew how to roast.

So this will not be my ma’s rolled beef roast. Not only will this homage to the old school rolled beef roast be covered in a sexy, new-age herb crust, we’re going to cook it in the smoker too.

An offset, kettle or drum would be the go for this one. If you don’t have a smoker you can just leave the roast in the oven dish and whack it in your oven at the same temp for what I imagine would be the same time as in the recipe below.


1x 2kg rolled beef roast
1 cup curly parsley, roughly chopped
1 sprig rosemary, leaves picked
5 sprigs thyme, leaves picked
6 cloves garlic, roughly chopped
2 tablespoons seeded mustard
1 teaspoon dried chilli flakes
2 teaspoons cracked black pepper
1 teaspoon salt
2 tablespoons olive oil

Place the roast into a baking dish.
Chuck everything else into a food processor and blitz until it’s a coarse paste.
Pour herb paste over the roast and kinda pat it onto the top and sides.
Whack the marinated roast into the fridge and allow to absorb some flavours for 1 hour or so.
Remove roast from the baking dish and place directly onto the rack of your smoker, reserving the remaining marinade and dish for when you wrap the roast.
Smoke at 350 F (180 C) for 2 hours or until it is nicely browned.
Once browned, place roast into reserved baking dish (with remaining herb crust) and cover with foil.
Place it back into the smoker for another 1 ½ hours or until the beef reaches 207 F (97 C) internal.
Rest for 10-15 minutes and then let the knife loose on that bad boy.
Serve with potato gratin, sautéed greens and beef cooking juices.

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