This roast will replace that dried-out beef roast leather chip that nightmares are made of. Welcome to the tender, juicy roast of your dreams. The key to trapping all of those flavorful juices into the beef is the quick sear on High heat on your Traeger. DO NOT skip this step. It will make it a perfectly rosy-pink delicious, beef roast just like mama did or should have made. (Don't worry - we won't tell.) And the leftovers make for fabulous french dip sandwiches the next day!
This succulent beef recipe is in our Traeger's Everyday Cookbook.
TRAEGER BEEF ROAST
PREP TIME: 5 minutes
COOK TIME: 2 1/2 to 3 hours
SERVES: 6 to 8
RECOMMENDED PELLETS: Hickory, Oak or Pecan
1 beef chuck, rump, or sirloin tip roast, 3 to 3-1/2 pounds
2 tablespoons vegetable oil or extra-virgin olive oil
Traeger Beef Shake or Rub or Prime Rib Rub, or salt and coarse black pepper
2 cups beef broth
Chopped potatoes, carrots, celery and onions (optional)
Rub the roast on all sides with the oil and place on a rack in a roasting pan or dutch oven, fat-side up. Season well with the Traeger Beef Shake.
Pour the beef broth in the bottom of the pan.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (High) and preheat, lid closed, for 10 to 15 minutes. Cook the roast for 25 to 30 minutes, or until the outside is seared.
Reduce the temperature to 225 degrees F and continue cooking, 2 to 3 hours, or until medium-rare (135 degrees F on an instant-read meat thermometer). Let it reach 155 degrees F if you prefer your meat well-done. If you want to add some vegetables into the mix add the chopped vegetables and a few sprigs of thyme into the broth and cooked, covered with foil, for the last hour of cooking. (You may need to add in 1/2 cup more of beef broth.)
Tent the roast with aluminum foil and let the meat rest for 10 minutes before slicing across the grain into thin slices.
Serve with the pan drippings, if desired.