Smoked Bourbon Marinated Beef Roast
Infuse your next barbecue with rich, smoky flavor by trying this Smoked Bourbon Marinated Beef Roast. This recipe is a true showstopper, featuring a tender 4-pound beef roast bathed in a bold marinade of bourbon, soy sauce, Worcestershire sauce, and a touch of sweetness from brown sugar. Smoked paprika, Dijon mustard, and garlic lend depth, while hickory or oak wood chips provide the perfect smoky essence during the slow-smoking process. Marinated overnight for maximum flavor, this roast is cooked low and slow in the smoker until juicy and perfectly tender, making it ideal for impressing guests or celebrating special occasions. Serve this smoky masterpiece alongside roasted vegetables, mashed potatoes, or a crisp salad for a truly unforgettable meal. Keywords: smoked beef roast, bourbon marinade recipe, slow-smoked beef, barbecue beef, smoked chuck roast, holiday dinner ideas.
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Recipe Information
Ingredients
- 4 pounds beef roast (chuck or top round)
- 1 cup bourbon
- 0.5 cup soy sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon smoked paprika
- 4 garlic cloves (minced)
- 2 teaspoons onion powder
- 2 teaspoons black pepper
- 1.5 teaspoons kosher salt
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 2 cups wood chips (hickory or oak)
Instructions
In a large mixing bowl, combine bourbon, soy sauce, Worcestershire sauce, brown sugar, Dijon mustard, smoked paprika, minced garlic, onion powder, black pepper, kosher salt, apple cider vinegar, and olive oil. Whisk until the marinade is well blended.
Place the beef roast in a large resealable plastic bag or a shallow dish. Pour the marinade over the roast, ensuring it is fully covered. Seal the bag (or cover the dish tightly) and refrigerate for at least 12 hours, preferably overnight, turning occasionally.
Soak the wood chips in water for at least 30 minutes before preparing the smoker.
Preheat your smoker to 225°F (107°C). Drain the soaked wood chips and add them to the smoker according to the manufacturer’s instructions.
Remove the beef roast from the marinade and pat it dry with paper towels. Reserve the marinade for basting (optional) by bringing it to a boil in a saucepan and simmering for 5 minutes to ensure it is safe to use.
Place the beef roast directly on the smoker grate. Close the smoker lid and maintain a temperature of 225°F (107°C) throughout the cooking process.
Smoke the roast for approximately 4–5 hours, or until the internal temperature of the beef reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium, using a meat thermometer to check for doneness.
Remove the roast from the smoker, tent it with foil, and allow it to rest for 20 minutes before slicing.
Slice the beef roast against the grain and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 1000 mg | 43% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 4.1 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 6.6 mg | 36% | |
| Potassium | 887 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
