Reverse Seared Boneless Beef Roast

Directions

1. Trim hard fat and any hanging pieces from roast. Salt the roast and let sit uncovered in the refrigerator for at least 4 hours or overnight.

2. Remove roast from the refrigerator. Wipe off excess salt and season with Sure Shot Sid’s Original Gunpowder Seasoning followed by Prime Time Buttery Beef Rub by PS Seasoning.

3. Preheat your grill or smoker to 220 °F. If using a smoker, use hickory, oak, or cherry wood.

4. Smoke the roast at 220 °F until the internal temperature reaches 110 °F, about 2 hours.

5. Remove roast from your smoker and let it rest. Increase grill or smoker temperature to 450 °F while preheating a cast iron skillet on your grill or smoker.

6. Once your smoker reaches 450 °F, sear roast in the preheated cast iron on all sides. Remove from direct heat and add butter with 2 sprigs of rosemary and 2-3 cloves of garlic.

7. Baste with melted butter until the internal temperature reaches 135 °F.

8. Remove the roast, let rest, slice and serve with Horseradish Sauce by Terrapin Ridge Farms.