Ingredients

Season beef roast all over with Spanglish Asadero Barbacoa Seasoning.
Preheat the smoker to 225degrees. NOTE: You can follow this recipe using an oven at the same temperature.
Place beef roast onto the smoker and cook until internal temperature reaches 115-120 degrees, about 60-90 minutes, depending on size of beef roast.
Remove from the smoker and let rest for 15 minutes, to allow the juices to redistribute.
While the beef roast rests, preheat your outdoor grill to have the direct heated cooking area at high heat(450-500 degrees). NOTE: This step can be done in a large skillet on high-heat on your stove top. If doing so, add 1-2 tbsp. olive oil to skillet before starting the searing step.
Place beef roast over high heat and cook for 2-3 minutes a side to form a flavorful crust. Continue to flip the roast until you reach an internal temperature of 130-135 degrees (for medium-rare). Let beef roast rest for 15 minutes, while tented loosely with follow, to stay warm.
Slice and serve with your favorite sides. Enjoy!

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