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.
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.
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 (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
: 450 ˚F
: 450 ˚F
: 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