London Broil (Round) Roast –Cut out of round of the cow, the London Broil roast is lean and best cooked low & slow and served at medium rare to medium.  It’s full of flavor and small enough to go from the fridge, to on-your-plate-delicious in just a few hours.

London Broil is not necessarily a cut but a cooking method. The popularity of the method using the round, gave the cut its familiar name. All round roasts are traditionally prepared in the oven and broiled, but we prefer them smoked.  It takes about the same time, and really enhances the flavor.

Slow Smoked,  Reverse Sear London Broil


  • 1 London Broil or Top Round Roast 2-3lb
  • Coarse Salt (kosher or sea) ½ teaspoon per pound of uncooked meat
  • Coarse Ground Pepper ½ teaspoon per pound of uncooked meat
  • Garlic Powder ½ teaspoon per pound of uncooked meat

Heat smoker to 225 degrees F.

Combine spices and apply to all sides.  Use it all.

Add roast to smoker and smoke until the internal temperature of the roast is 125 to 130 degrees F. This will take roughly 1.5 to 2 hours for 2lb roast. Remove and cover and prepare for next step.  Each smoker is different and grass-fed beef cooks faster than conventional beef.  Be sure to start checking the temp after an hour.

Sear– Increase the smoker temperature to high heat ( we go for 400+).  Once the grill reaches your desired temperature, add roast to grill and sear on each side for approximately 3 until the internal temperature reaches 135 degrees. ** Use your meat thermometer to keep a check on temperature.


Slice across the grain and serve. Makes great leftovers.* Tip. Only slice what you will eat. Cut will retain more moisture when stored