• Team Orange Walton's Employee Admin

    Roast Beef

    How To Make Homemade Roast Beef

    Learn how to make Roast Beef with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    What Is Roast Beef?

    Roast beef can be made from Eye of the Round, Sirloin or Tri-Tip. It is very popular as both a main meal and is also often made specifically for cold cuts. Eye of the round is not as tender a cut as either Sirloin or a Tri-Tip so unless we process and cook this carefully we could end up with tough roast beef.

    Meat Block

    Eye of the Round with fat cap attached.


    Butter Flavored Seasoning
    Prime Rib Rub
    Prime Rib Rub no MSG


    We are going to inject this with Butter Flavored soluble seasoning with the Walton’s Syringe Injector. This seasoning can be used on almost any cut of meat, it imparts a great flavor and it already has phosphates in it which will help increase the water holding capacity of the meat which will give us a juicier finished product.

    My injection is 1 lb of water and 5 oz of seasoning. The directions say to use this as a 10% pump but since it does not contain any cure I am going to just pump this until it won’t hold anymore. I am going to rub the outside with Prime Rib Rub seasoning, I want to really coat the outside with this since I am going to be slicing it thin and I won’t be getting much of the outside on each slice.


    Next I am going to vacuum pack it and let it marinate overnight. Since it is so large I am using one of our Vacmaster suction sealers and a vac bag roll. I create the size bag I need by slicing the roll and then sealing one side of the bag, then I place my meat inside and seal the bag. Let this sit overnight and be ready to smoke it in the morning.


    If you cannot inject or vacuum pack you might want to let it sit in the marinade longer than 12 hours. If you can let it sit a full 24 hours it will pick up and retain more of the seasoning.

    If you do not have a way to control humidity in your smoker then add a water pan and cook at 240° until internal temp is 140° for 12 minutes.

    Thermal Processing & Smoking

    Stage 1 - 120° - 30 Minutes RH 0
    Stage 2 - 140° - 60 Minutes RH 60
    Stage 3 - 160° - 30 Minutes RH 60
    Stage 4 - 180° Until internal temp is 140° for 12 minutes


    Serve right away for traditional meal.

    For cold cuts let it sit out at room temperature for an hour before moving to a cooler. For best results let it sit in cooler overnight before slicing for cold cuts.

    Wrap up

    All in all this was very easy to do and we were able to achieve very similar results with cooking it in our small smoker as we did with our professional smokehouse. The ability to accurately control humidity in the large smokehouse did allow us to cook quicker but the result was similar.

    Additional Tips

    • If I was making this just for myself I would have stopped at 130° because I like it extra bloody.

    Watch WaltonsTV: How To Make Homemade Roast Beef

    Shop waltonsinc.com for Dry Marinades

    Shop waltonsinc.com for Dry Rubs

    Shop waltonsinc.com for Vacuum Sealers

    Shop waltonsinc.com for Walton’s Syringe Injector

  • Good day I used the conversion from above the conversion I used was 1 pound water 5 ounce of seasoning when I mixed it and tasted the marinade it appeared to be very salty Will the finished product taste salty. Thank you

  • Team Blue Admin Walton's Employee Power User

    esoriam .625 lb is 10 oz, so I am assuming you are trying to season 12.5 lb of meat, or around that amount? If that is correct then the 1 lb of water is correct as well. The solution will always taste a little stronger before it is injected and then cooked, but if you are turned off by the amount of salt taste you can always add 50% more water to dilute it!

  • Jonathon Thank you Jonathan I did purchase a 5 pound package and I just Wanted to sample some before I used for large cut Of meat. I used 5 ounces of seasoning from the recipe from above not 10 oz.

  • Team Blue Admin Walton's Employee Power User

    esoriam Okay, then I would just make sure you aren’t injecting it to anymore than 10% of its weight, so that would be 1/2 lb or 8 oz of solution.

  • Jonathon Recipe above states doesn’t
    need to be 10% due to the fact no cure was in the seasoning is that accurate.

  • Team Blue Admin Walton's Employee Power User

    esoriam Yes, since there is no cure there is no parts per million requirements but since you are concerned with saltiness I would keep it at 10% or lower.

  • Could I possibly make this in the oven?

  • Team Blue Admin Walton's Employee Power User

    Tbreak Yes, absolutely it will work in your oven as well. You probably won’t be able to do anything for humidity but you could add a small amount of liquid smoke if you wanted a smoky flavor.

    Also, most ovens won’t start that low so you could try propping the door slightly to bleed some heat.

  • Jonathon Thanks, I definitely want to try this.

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Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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