Traeger Kitchen
Sunday Supper Beef Roast
Prep Time
5 Minutes
Cook Time
3 Hours
Effort
Pellets
Hickory
Grab a slab and circle up your family, you're about to be the hero of this Sunday meal. Smoke this hearty recipe low and slow then sink your teeth into tender beef that's dripping in flavor.
Ingredients
Units of Measurement:
main
1 (3 to 3-1/2 lb) beef top round, rump or sirloin tip roast
3 Tablespoon vegetable oil or extra-virgin olive oil
Traeger Prime Rib Rub
2 Cup beef broth
1 large russet potato, peeled and cut into 1 inch pieces
2 carrots, peeled and cut into 1 inch pieces
2 celery stalks, cut into 1 inch pieces
1 small onion, cut into 1 inch pieces
2 thyme sprigs
Steps
1
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 Traeger Prime Rib Rub. Pour the beef broth in the bottom of the pan.Ingredients
1 (3 to 3-1/2 lb) beef top round, rump or sirloin tip roast
3 Tablespoon vegetable oil or extra-virgin olive oil
As Needed Traeger Prime Rib Rub
2 Cup beef broth
2
When ready to cook, set Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.
Grill: 500 ˚F3
Cook the roast for 25 to 30 minutes or until the outside is seared.Grill: 500 ˚F4
Reduce the temperature to 225℉. Add the vegetables and a few sprigs of thyme into the broth. Cover with foil and continue cooking, 2 to 3 hours, or until the internal temperature reaches 135℉ for medium-rare. Add additional broth as needed.Grill: 225 ˚FIngredients
1 large russet potato, peeled and cut into 1 inch pieces
2 carrots, peeled and cut into 1 inch pieces
2 celery stalks, cut into 1 inch pieces
1 small onion, cut into 1 inch pieces
2 thyme sprigs
5
Remove from the grill and let rest for 10 minutes before slicing against the grain into thin slices.6
Serve with the pan drippings and vegetables. Enjoy!