Serves 4-6 people
Prep time 20 minutes
Cook time 60-90 minutes
Hardwood pellets in competition blend: alder, cherry, and apple
This roast is best sliced medium rare.
1 4-pound cross cut beef roast
4 tablespoons soft butter
2 tablespoons Dijon mustard
1 clove garlic, crushed and minced
1 tablespoon rosemary, finely chopped
Salt and pepper to taste
1 cup dry white wine
For the gravy
1 cup beef broth
1 tablespoon flour
Set smoker to 450 degrees. Sear the roast on all sides; this should take about 15 minutes. Meanwhile, in a small bowl, mix butter, mustard, garlic, and rosemary thoroughly. Place the seared roast in a cast iron skillet. Smear the butter all over the top. Season the meat liberally with salt and pepper, then add white wine to the skillet. Lower the heat to 300 degrees and cook 60-90 minutes until the internal temperature reaches 145 degrees. Remove, tent with foil, and allow meat to rest 30 minutes.
While the roast rests, prepare the pan gravy. Bring the pan juices to a simmer over medium heat on your indoor stove. Add beef broth and bring to a simmer. Whisk in flour. Stir until the sauce begins to thicken. Spoon the sauce over sliced meat.