Sunday Supper Beef Roast

Ingredients

Steps

• 1

  Rub the roast on all sides with the 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 in the bottom of the pan.

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  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 Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.

  Grill: 500 ˚F

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• 3

  Cook the roast for 25 to 30 minutes or until the outside is seared.

  Grill: 500 ˚F

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• 4

  Reduce the temperature to 225℉. Add the vegetables and a few sprigs of thyme into the broth. Cover with foil and continue cooking, 2 to 3 hours, or until the internal temperature reaches 135℉ for medium-rare. Add additional broth as needed.

  Grill: 225 ˚F

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  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 thyme sprigs

• 5

  Remove from the grill and let rest for 10 minutes before slicing against the grain into thin slices.

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• 6

  Serve with the pan drippings and vegetables. Enjoy!

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