Smoked & Reverse Seared, Butter-Based Boneless Beef Roast
There’s something undeniably comforting about a beautifully smoked beef roast, especially when it’s treated to the reverse–sear method. This Reverse Seared Boneless Beef Roast brings steakhouse luxury straight to your backyard setup, delivering tenderness, deep beef flavor, and a crust that crackles with personality. Starting low and slow lets the meat relax and absorb gentle smoke, while the final high-heat sear locks in the juices and builds a golden, buttery exterior. It’s an impressive centerpiece for a cozy dinner or a hearty winter feast—deceptively simple, yet packed with big barbecue character.
The seasoning combo takes this dish to the next level. Steak + Butter Seasoning by Old Southern BBQ lays down rich, savory depth with a salt-forward profile that enhances every bite of beef. As the roast sears in a hot cast-iron skillet—or directly over charcoal if you want that flame-kissed edge—it’s basted in melted butter, rosemary, and garlic, creating layers of flavor that melt into the crust. Finish it with a bold drizzle of Kinzie Espresso BBQ Sauce, whose smoky espresso and warm spice notes complement the beef without overpowering it. The result? A roast that’s both refined and rustic, exactly the kind of dish that earns a spot in your cold-weather rotation.
And if you love leftovers, this recipe rewards you twice. Sliced roast beef makes the ultimate next-day snack, but it shines especially bright in toast points: crisp crostini layered with tender beef, a swipe of Original Golden Sauce by Golden Rule BBQ, roasted sweet potatoes, and crunchy fried onions. It’s the kind of appetizer that disappears as quickly as you can plate it. Whether served as a main event or reinvented into something new the following day, this reverse-seared roast brings the warmth and richness that define the Fireside Flavor collection.
2
30 minutes
2 - 2.5 hours
Bring serious steakhouse energy to your next feast with this reverse–seared boneless beef roast. Butter–basted and kissed with smoke, this dish is balanced by the savory richness of Steak + Butter Seasoning and finished with a bold drizzle of Kinzie Espresso BBQ Sauce. Whether you're cooking for a cozy dinner or just craving something hearty and smoked, this roast hits all the right notes.
Directions
Trim hard fat and any hanging pieces from roast. Lightly salt the roast (the Steak + Butter rub is salt–forward) and let sit uncovered in the refrigerator for at least 4 hours or overnight.
Remove roast from the refrigerator. Wipe off excess salt and season with Steak + Butter Seasoning by Old Southern BBQ.
Preheat your grill or smoker to 220 °F. If using a smoker, we suggest going with hickory, oak, or cherry wood.
Smoke the roast until the internal temperature reaches 110°F (roughly 1.5–2 hours depending on size).
After hitting 110°F internal, remove the roast from your smoker and let it rest briefly (uncovered) while you get ready to sear.
Increase your grill or smoker temperature to 450°F, and preheat a cast iron skillet directly on the grate.
Once your grill or smoker reaches 450 °F, sear the roast on all sides in the hot skillet until nicely browned. Add butter, rosemary, and garlic to the pan and baste continuously until the internal temperature reaches 130–135°F for medium rare.
Optional: For a more flame–kissed crust, skip the skillet and sear the roast directly over hot charcoal on your grill grates instead. Just be sure to monitor closely to avoid flare–ups.Let the roast rest for 10 minutes. Slice and serve with a drizzle of Kinzie Espresso BBQ Sauce.
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