Ingredients
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This recipe serves:
6
Activating this element will cause content on the page to be updated.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 |
| As Needed | 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 |
This recipe serves:
6
Activating this element will cause content on the page to be updated.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 |
| As Needed | 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 |
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.
2
When ready to cook, set the Traeger temperature to 500℉ and preheat with the lid closed for 15 minutes.
500 ˚F / 260 ˚C
00:15
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.
500 ˚F / 260 ˚C
00:30
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 / 107 ˚C
135 ˚F / 57 ˚C
05:10
Super Smoke
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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