We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Sunday Supper Beef Roast

5

3

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.

6

Activating this element will cause content on the page to be updated.

:

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, plus more as needed

  • 1 large russet potato, peeled and cut into 1 inch pieces

  • 2 Medium carrots, cut into 1-inch pieces

  • 2 celery stalks, cut into 1 inch pieces

  • 1 Small yellow onion, cut into 1-inch pieces

  • 2 fresh thyme sprigs

  • 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.

    • 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, plus more as needed

  • 2

    When ready to cook, set the Traeger temperature to 450° and preheat with the lid closed for 15 minutes.

    450 ˚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.

    450 ˚F

  • 4

    Reduce the Traeger temperature to 225℉. Add the potato, 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.

    225 ˚F

    135 ˚F

    • 1 large russet potato, peeled and cut into 1 inch pieces

    • 2 Medium carrots, cut into 1-inch pieces

    • 2 celery stalks, cut into 1 inch pieces

    • 1 Small yellow 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!

Recommended Products:

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.