Ingredients
3 lb beef roast, rump, sirloin, top, or chuck
1 1/2 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp onion powder
Worcestershire sauce to rub down
Instructions
Start by mixing the salt, pepper, smoked paprika, garlic, and onion powders together.
Give the roast a good rub down with Worcestershire sauce before applying the spice rub. The Worcestershire sauce helps the rub adhere to the roast and adds flavor.
There are a couple of ways you can smoke the roast, depending on how much time you have.
For the best results cook it in a smoker at around 215℉ for 4 to 6 hours. The roast is ready to come out when its internal temperature is between 145℉ to 155℉ degrees.
Let the roast rest for 20 minutes, covered with foil, before slicing.
Sprinkling a little salt on the slices before serving them to help brighten up the beef’s flavors.
Borrowed from: https://www.umami.site/recipes/smoked-roast-beef/