Homemade Deli Roast Beef
By Nichole Dailey
Why buy deli meat when your Traeger can do it better? Seasoned with Traeger Beef Rub, seared hot, and finished low and slow over hickory, this roast turns out tender, flavorful, and ready for paper-thin slicing. Freeze in portions for sandwiches, wraps, and quick lunches on demand.
Prep Time
10 Min
Cook Time
1 Hr
15 Min
Pellets
Hickory
Yields: 8 Servings
Ingredients
Roast Beef
- 1 2 1/2- to 3-lb beef top round roast, tied
- Traeger Beef Rub, as needed
- Kosher salt, as needed
Units of Measurement:
Before You Get Started
Tie the top round so it cooks evenly and slices into neat rounds. For deli-thin slices, chill the cooked roast overnight before slicing on a meat slicer.
Steps
Step 1
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
Step 2
Season the top round liberally on all sides with Traeger Beef Rub and salt.
Ingredients
1 2 1/2- to 3-lb beef top round roast, tied
Traeger Beef Rub, as needed
Kosher salt, as needed
Step 3
Place the roast directly on the grill grates and insert a probe into the thickest part. Close the lid and cook until the exterior browns, about 30 minutes.
00:30
450 ˚F / 232 ˚C
Step 4
Reduce the temperature to 325°F and cook until the internal temperature reaches 125°F, 30 to 45 minutes more.
325 ˚F / 163 ˚C
125 ˚F / 52 ˚C
Step 5
Rest 15 minutes. For deli slices, wrap tightly and refrigerate overnight, then slice paper-thin on a meat slicer.
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