By Traeger Kitchen
A quick sear and a long, slow cook on your Traeger will produce the tender, rosy roast beef you'll find at the local deli.
6Activating this element will cause content on the page to be updated.
|To Taste||Traeger Prime Rib Rub or Traeger Beef Rub|
|1||(5-6 lb) top sirloin roast|
|1 Tablespoon||vegetable oil|
When ready to cook, set the Traeger temperature to 450°F (or 500℉, if available) and preheat with the lid closed for 15 minutes.
500 ˚F / 260 ˚C
If not already done, tie the roast at 1 1/2-inch intervals with butcher's twine. Season the roast generously on all sides, including the ends, with Traeger Prime Rib Rub.
To Taste Traeger Prime Rib Rub or Traeger Beef Rub
1 (5-6 lb) top sirloin roast
Place a large cast iron skillet on the grill grates. Add the vegetable oil to the skillet. Once the pan is hot, place the roast in the skillet and sear on all sides, turning with tongs. Don't forget to sear the ends, too.
500 ˚F / 260 ˚C
1 Tablespoon vegetable oil
Transfer the roast directly to the grill grates and carefully remove the skillet from the grill. Insert the probe into the center of the roast. Reduce the grill temperature to 225℉, close the lid, and roast the meat until the internal temperature reaches 130℉ for medium-rare, or your desired temperature, 3-3 1/2 hours.
225 ˚F / 107 ˚C
130 ˚F / 54 ˚C
Remove the roast from the grill and let the meat cool to room temperature, then wrap tightly in aluminum foil or plastic wrap. Transfer to the refrigerator to chill for several hours, or overnight.
Remove the butcher's twine and very thinly slice the roast crosswise, preferably on a meat slicer. Use to build your favorite roast beef sandwich or serve as desired.