Smoked Herb Crusted Roast Beef

Smoked Herb Crusted Roast Beef is a mouthwatering, herb-infused roast beef cooked to perfection on the smoker, offering a delightful wood flavor. Whether it’s a laid-back weeknight dinner or a festive holiday feast, this dish is sure to impress. Enjoy the tenderness and aromatic herbs that make this roast beef an irresistible choice for any occasion.

Prepping The Roast

Place the beef into a pan and as we are going to start off injecting it.

Inject the top round with a 1/2 cup of beef broth. This is make for an incredibly tender and juicy cut once we finish smoking and slice it. You are then going to lightly brush on some olive oil.

Seasoning The Roast

Gather your seasonings of sage, rosemary, thyme, salt, pepper, parsley and garlic and combine them. With the olive oil already on the roast, acting as our binder, we are going to generously coat the top round with the herbs.

Thyme, rosemary, sage, garlic, parsley, salt and pepper

Coat all sides, don’t go crazy with the bottom, if you can get it, great. If not, I would not sweat it. Ideally, if you have the time and can give the seasoning some time to sit on the beef, that would be a wonderful way to increase your flavoring. An hour or so to let the seasoning penetrate the meat works, if you don’t have the time and need to move right to smoking, you will still have a deliciously flavorful cut of beef.

Once that is done, you are good to go and we can move onto smoking the beef.

Seasoned and ready to go

Smoking The Roast Beef

I used my Weber Kettle with this recipe. The Kettle is perfect for a quicker and smaller smokes like this. We are going to do this slighter hotter at 275° and we are going to use some hickory wood for smoke.

Once the beef is on, there is not too much to do. You will simply need to let it smoke to your desired temperature.

I took this to 120°, at which point I transferred to high heat. You can either crank up the smoker or move it to the grill or oven. I hit it for about 10 minutes at 500°. This gave it a nice crunch to the outside of the roast beef. I let it got until 135° and at that point I pulled it and let it rest. The carryover will bring it to about 140°, the lower side of medium.

This is the herb crusted roast beef post smoked but pre-high heat

If you are looking for medium rare, I would move from the smoker to gill or oven about 110°-115° and then let it cook at high heat until about 125° or so.

After letting it rest for about 15 minutes you can start to slice and enjoy.

Delicious Herb Crusted Roast Beef

Some ideas on how or what to serve this with is a simple Au Jus sauce, I used this recipe from Drive Me Hungry. Also a horseradish recipe is a great option, you will want something like this recipe. Full disclosure I have not tried this one myself.

This is the herb crusted roast beef after hitting it with some high heat, before letting it rest

Herb crusted roast beef is a versatile and delicious option for both weeknight meals and special holiday dinners. Its flavorful crust, infused with a variety of herbs, adds a delightful twist to the traditional roast beef. Pair it with roasted potatoes and a medley of vegetables for a complete and satisfying meal. Whether you’re looking to impress your guests or simply indulge in a comforting dinner, herb crusted roast beef is a surefire winner. So gather your ingredients, fire up the oven, and get ready to enjoy a truly delightful dining experience.

Thanks for being here and checking out this Smoked Herb Crusted Roast Beef recipe. I hope you enjoy it! We always appreciate comments, 5 star recipe rating and social media shares. As always, keep that smoke rolling!

Need some other beef ideas for your smoker or grill, here are few:

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Smoked Herb Crusted Roast Beef

Smoked Herb Crusted Roast Beef
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Rest Time: 15 minutes
Total Time: 1 hour 35 minutes


  • 2.25 lbs. top round beef
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried sage
  • 2 teaspoons of ground garlic
  • 1 tablespoon parsley
  • 2 teaspoons of salt
  • 1 tablespoon of course pepper
  • 1.2 cup of beef broth
  • 1/2 tablespoon of olive oil


  1. Prepare your seasonings, thyme, rosemary, sage, parsley, garlic, salt and pepper and combine them so they can be used on the top round.
  2. Place the beef in a pan and inject with the broth
  3. After injecting with broth, rub down with olive oil
  4. Once the olive oil is on, generously coat with the seasoning
  5. While the smoker is getting up to temperature, 300° with hickory wood let the seasoning sit on the beef for great flavor
  6. Place on the smoker, let smoke to about 125°
  7. At this point, crank the smoker, grill or oven to 500° and finish off on high heat for about 10-15 minutes. Take it to 130-135 and then let rest for 15 minutes
  8. After the rest period, slice and serve

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 367Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 153mgSodium: 954mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 53g

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