smoked roundbone1

 

All winter, we have been eating out of our freezer, we ordered and split a whole cow with a good friend, last spring. Buying your meat this way is the best way to get grass-fed beef, it is more economical, and your money is staying in the community.

The meat supply is starting to dwindle, but I will tell you this…after the long winter here in Montana, I do start to get sick of roast. Don’t get me wrong, I love a great slow cooked roast in wine and herbs, but at this point in the year, I just want something FRESH!

this is where my Steak and Arugula Salad drizzled with Homemade Balsamic Vinaigrette comes in. Only one problem. Marcus hates steak…and when I say hate, I mean he loathes it entirely…

Yes, my man HATES steak…

He is usually so good about eating everything I set in front of him, but if I give him a juicy steak right off the grill he will get up from the table, give me a disgusted look and start cooking something for himself…I know what you are thinking…

Marcus??? COOKING?

So steak is out, but I decided to smoke one of my round bone roasts on the Traeger, and see what happened…this is essentially a huge steak, but we won’t tell him that.

smoked roundbone3So I used some stoneground mustard to coat the whole roast, and sprinkled all sides with herbes de provence, salt, and pepper. Then I smoked it in the Traeger, slow and low, for 5 hours at 225 degrees. Check out that smoke ring!

As the roast came off the grill to rest, I started the salad. I used my usual mix of seasonal local veggies…arugula, sliced watermelon radish, shredded carrots and a honey crisp apple. I topped it with the sliced meat, organic blue cheese and homemade balsamic fig vinaigrette. It was just what I hoped it would be. fresh and delicious…and the husband ate it without any complaints…he even said he liked it, though it resembled steak…and there are leftovers for tomorrow! SCORE!

 

Smoked Beef Roast with Mustard and Herbes de Provence
 
Author:

Serves: 8-10
Prep time:
Cook time:
Total time:

 
Ingredients
  • 1 4.5-5 lb Round Bone or 7 Bone Roast
  • ¼ cup Stone ground or home-made mustard to coat
  • 3 TBS Herbes de Provence
  • Salt and Pepper

Instructions
  1. Coat all sides of the roast in stoneground or homemade mustard. Season all sides generously with Herbes de Provence, salt and pepper.
  2. Place on you smoker/grill and cook at 225 for 4.5 to 5 hours, or until a meat thermometer registers:145 degrees F; medium-rare, or let it reach 155 degrees, if you like your meat well done.
  3. Tent with aluminum foil and let rest 10 minutes before serving.

 

 

 

 

 

 

Post Navigation