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posted May 25, 2022

Basil Balsamic Smoked Top Round Roast

This smoked top round roast is loaded with flavor from a basil and balsamic seasoning and a low and slow smoke. It makes for a great weekend roast that doubles as tasty sandwich leftovers during the week.

Sliced smoked top round roast with text overlay - Smoked Top Round Roast.

What is Top Round Roast?

Top round roast is a very lean cut of beef taken from the round portion of the cow (the rump and upper thigh areas). This muscle is not heavily used, as it is used more for movement vs. heavy lifting, resulting in a tender and flavorful cut of beef. 

The top round roast is often labeled as London broil in the supermarket, and while it is great marinated (like in my Grilled Marinated London Broil and Smoked London Broil recipes), you can also slow smoke a top round roast to impart a lot of flavor and tenderness.

Herb butter being spread on a top round roast.

Smoked Top Round Roast

Top round has a great beef flavor that works perfectly as a Sunday roast. But you don’t have to wait for the weekend to make this meal! You can even fit it into your weekday meal plan and make sandwiches for lunch the next day.

This top round roast combines fresh basil and a punchy balsamic vinegar to help bring the flavor in what is quite a lean cut of meat. Leaner beef cuts often need a little extra love since they’re lacking in the fat that adds flavor to the meat.

Last up, the low and slow smoke slowly cooks the meat allowing all the flavors to penetrate with the smoke for a great dinner alongside some classic side dishes.

Hey Grill Hey Beef Rub being sprinkled on a buttered top round roast.

How to Smoke a Top Round Roast

Here’s how to make this smoked top round roast in your own backyard.

  1. Season. Combine all ingredients for the balsamic basil paste in a blender (olive oil, balsamic, garlic, Beef Rub, and fresh basil). Blend until smooth. Place the roast on a roasting rack over a baking sheet. Spread the top round roast with the paste. If you don’t have any Beef Rub, you can use equal parts salt, pepper, and garlic powder instead.
  2. Smoke. With your favorite smoker preheated to 275 degrees F (try oak or pecan for this recipe!), place the roast on the smoker and smoke for 2 to 2 1/2 hours or until the internal temperature reads 130 degrees F.
  3. Rest. Remove the roast from the smoker and rest it for 15-20 minutes while you finish preparing the rest of your meal.
  4. Enjoy. Slice the top smoked round roast nice and thin and serve.

Seaspmed top round roast on a metal rack on the smoker.

How Long to Smoke Top Round Roast

It will take approximately 2 to 2 1/2 hours to smoke a 5-pound top round roast.

The total time it takes to smoke your roast will vary every time you cook it. The best way to determine if your roast is cooked through is to use a meat thermometer and cook until the internal temperature reaches 130 degrees F.

If you’d like to cook it closer to medium, take the meat to 145 degrees F. I’d honestly recommend staying around 130 degrees F, as the meat will be the most flavorful and tender to this temperature, but as always, cook this meat to your preferred doneness.

Top round roast on the smoker reading a temperature of 130 degrees F.

Questions About Smoking a Top Round Roast

Here are some Q&As for making this tasty top round roast.

  • Can I marinate the roast? Absolutely! Once you get that seasoning paste on, you can wrap and marinate for 8 hours (or overnight). I prefer seasoning right before going on, as I feel like the flavor of the basil pops more right after it’s been blended.
  • What wood should I use for a smoked top round? I love a bold wood choice like oak or pecan for this recipe, but really any hardwood will work.
  • Best way to eat leftovers? You can’t beat a roast that does double duty as a Sunday supper and then as leftovers throughout the week. Since top round is best sliced thin, I have found the best use of leftovers is cold on sandwiches throughout the week or toasted on buns with cheese and au jus for French dips.

Sliced smoked top round roast next to fresh herbs.

More Smoked Roast Recipes

Looking for more smoked roast recipes to add to your recipe book? Hey Grill Hey has a variety of smoked roast recipes for different needs and budgets. Check out a few popular roast recipes below.

Smoked Top Round Roast Recipe

I created this smoked top round roast recipe with the backyard BBQer in mind. It’s quick and easy and will feed your entire family. 

Cooking dinner for your friends or family should be easy. If you’re looking for the ultimate way to help you make better BBQ, feed the people you love, and become a backyard BBQ hero, join my members-only group The Grill Squad for full access to all my meat, rubs, sauces, and meat buying masterclasses, podcasts, and so much more.

Sliced smoked top round roast next to fresh herbs.

Basil Balsamic Smoked Top Round Roast

Susie Bulloch
This smoked top round roast is loaded with flavor from a basil and balsamic seasoning and a low and slow smoke. It makes for a great weekend roast that doubles as tasty sandwich leftovers during the week.
Prep Time : 15 mins
Cook Time : 2 hrs
Total Time : 2 hrs 15 mins
Servings : 6 people
Calories : 559kcal

Ingredients
 

  • 5 pounds top round roast

Balsamic Basil Seasoning Paste

  • 3 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • 6 cloves garlic
  • 2 teaspoons Hey Grill Hey Beef Rub (or equal parts salt, pepper, and garlic powder)
  • ¼ cup fresh basil

Instructions

  • Preheat. Preheat your smoker to 275 degrees F with your favorite hardwood. I prefer oak or pecan for this recipe.
  • Make the seasoning paste. Combine all ingredients for the paste in a blender. Puree until completely smooth.
  • Season. Place the top round roast on the center of a flat roasting rack that's been placed over a baking sheet. Spread the seasoning paste on all sides of the top round roast using a rubber spatula.
  • Smoke. Place the seasoned roast on the smoker, close the lid, and smoke for approximately 2-2.5 hours, or until the internal temperature of the roast reads 130 degrees F. This may take a little more or less time depending on the thickness of your roast.
  • Enjoy. Remove the roast from your smoker and allow to rest for 15-20 minutes before slicing thin. Enjoy.

Nutrition

Calories: 559kcal | Carbohydrates: 2g | Protein: 88g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 231mg | Sodium: 1019mg | Potassium: 1431mg | Fiber: 1g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 8mg
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