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Sunday Supper Beef Roast

Prep Time

5 Minutes

Cook Time

3 Hours

Effort

Pellets

Hickory

Grab a slab and round up your family; you're about to be the hero of this Sunday meal. Smoke this hearty roast low and slow, then sink your teeth into a pre-historic chunk of protein that's dripping with flavor.

Ingredients

How many people are you serving?

6

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 fresh thyme sprigs

Steps

  • 1

    Rub the roast on all sides with the vegetable 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 into 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 the Traeger temperature to 500℉ and preheat with the lid closed for 15 minutes.

    Grill500 ˚F

  • 3

    Insert the probe into the thickest part of the roast. Place the Dutch oven on the grill grates, close the lid, and cook the roast for 25-30 minutes, or until the outside is seared.

    Grill500 ˚F

  • 4

    Reduce the Traeger temperature to 225℉. Add the potatoes, carrots, celery, onion, and thyme to the Dutch oven around the roast. Cover the Dutch oven with foil and continue cooking with the lid closed until the internal temperature of the roast reaches 135℉ for medium-rare, 2-3 hours. Add more broth as needed.

    Grill225 ˚F

    Ingredients

    • 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 fresh thyme sprigs

  • 5

    Remove the Dutch oven from the grill and let the roast rest for 10 minutes before thinly slicing against the grain.
  • 6

    Serve the roast with the pan drippings and vegetables. Enjoy!

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Cooking Notes

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