Sunday Supper Beef Roast Traeger Grills Recipes
SUNDAY SUPPER BEEF ROAST - TRAEGER GRILLS
Smoke this Sunday Supper Beef Roast low and slow until it's dripping with flavor. Circle up your family, you're about to be the hero of this Sunday meal.
Provided by Traeger Kitchen
Categories Beef
Number Of Ingredients 9
Steps:
- 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.
- When ready to cook, set the Traeger temperature to 500℉ and preheat with the lid closed for 15 minutes.
- 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.
- 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.
- Remove the Dutch oven from the grill and let the roast rest for 10 minutes before thinly slicing against the grain.
- Serve the roast with the pan drippings and vegetables. Enjoy!
SUNDAY SUPPER BEEF ROAST RECIPE
Provided by á-74255
Number Of Ingredients 5
Steps:
- 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 the Traeger Beef Shake. Pour the beef broth in the bottom of the pan. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450F (High) and preheat, lid closed, for 10 to 15 minutes. Cook the roast for 25 to 30 minutes, or until the outside is seared. Reduce the temperature to 225F and continue cooking, 2 to 3 hours, or until medium-rare (135F on an instant-read meat thermometer). Let it reach 155F if you prefer your meat well done. If you want to add some vegetables into the mix, add the chopped vegetables and a few sprigs of thyme into the broth and cooked, covered with foil, for the last hour of cooking. (You may need to add in 1/2 cup more of beef broth.) Tent the roast with aluminum foil and let the meat rest for 10 minutes before slicing across the grain into thin slices. Serve with the pan drippings, if desired.
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