Roasted Garlic Beef Roast
For this recipe I wanted to see if I could impart some smokey flavor without actually smoking the roast. The rub was very tasty and I really liked the roasted garlic flavor. It didn’t have as much smokiness as I hoped it would and if I do it again I probably won’t bother with the smoker.
Ingredients:
- 1 beef roast
- 1 bulb garlic
- 1/4 cup lime juice
- 1/2 cup water
- 2 tbs pepper
- 1 1/2 tsp turmeric
- 1 1/2 tsp cumin
- 1 1/2 tsp paprika
- 1 1/2 tsp honey
- 1 1/2 tsp salt
- 1/2 cup olive oil
To roast the garlic cut about 1/2″ off the top and peel off some of the outer skin. Drizzle with 1 tbs oil. I used a garlic baker, but you can also wrap it in foil.
Blend the lime, water, pepper, turmeric, cumin, paprika, honey, salt, and oil. Pour into a pie plate. Place the garlic and mustard sauce in a hot smoker.
I smoked mine for 1 1/2 hours in a cabinet smoker set at the highest level (275°). You can also roast the garlic in an oven set at 325° for 45 minutes.
Remove from the smoker and puree the garlic with the mustard sauce. You should be able to pinch out the garlic from the skins. Brush the roast liberally with the sauce (I used half).
I chose to sous vide the roast, but it can be cooked in the oven or however you would like. For the sous vide I cooked it for 8 hours at 134°. Then I let it cool off for 30 minutes and seared it on a hot griddle.
The roast was cooked perfectly and we really enjoyed it.
The Cooking Cobb 
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