How to Cook a Tender, Juicy Beef Roast on Your Traeger Grill

As an avid griller and Traeger owner I’m always looking for new and delicious recipes to try on my grill. Recently I came across an amazing recipe for a Sunday Supper Beef Roast from Traeger Grills and knew I had to give it a shot. After testing it out, I can confidently say this is one of the best and easiest ways to cook a flavorful, tender beef roast.

In this article, I’ll walk you through the simple steps for preparing the perfect beef roast on your Traeger wood pellet grill. Whether you’re cooking for a small dinner or a crowd, this roast is sure to impress!

Benefits of Cooking a Roast on a Traeger

Traeger grills are ideal for slow cooking large cuts of meat like roasts. Here are some of the benefits:

• Consistent low temperature – Traeger grills allow you to maintain a steady, low temperature for hours, which is perfect for braising roasts. This allows the meat to become incredibly tender.

• Infuses smoke flavor – The Traeger uses real hardwood pellets to impart delicious smoky flavor into the meat. This takes the roast to the next level.

• Retains moisture – The slow cook and indirect heat source prevents moisture loss. The roast stays incredibly juicy and flavorful.

• Simple setup – Cooking a roast on a Traeger couldn’t be easier. Once you set the temperature, it maintains it automatically throughout the cook.

Shopping List for the Roast

Cooking up this delicious roast starts with grabbing the right ingredients from the store. Here’s what you’ll need:

• 3-3.5 lb beef top round, rump, or sirloin tip roast
• Vegetable oil or olive oil
• Traeger Prime Rib Rub (or your favorite beef rub)
• 2 cups beef broth
• 1 large russet potato, peeled and cut into 1″ pieces
• 2 medium carrots, cut into 1″ pieces
• 2 celery stalks, cut into 1″ pieces
• 1 small yellow onion, cut into 1″ pieces
• 2 sprigs of fresh thyme

That covers it for the main ingredients! Now let’s get to cooking.

Step-by-Step Instructions

Follow these simple steps for roast perfection on your Traeger grill:

1. Prepare the Roast

• Take your 3-3.5 lb roast and rub it on all sides with vegetable or olive oil. This helps the rub adhere and enhances browning.

• Generously season the roast with Traeger Prime Rib Rub. The rub provides a savory, peppery crust when cooked.

• Place the prepared roast on a cooking rack in a Dutch oven or roasting pan with the fat side facing up.

• Pour 2 cups of beef broth into the bottom of the pan. This will braise the roast as it cooks.

2. Preheat the Traeger Grill

• With the lid closed, preheat your Traeger grill to 500°F.

• Allow 15 minutes for the grill to come up to temperature.

3. Sear the Roast

• Insert a meat probe into the thickest part of the roast to monitor the internal temperature.

• Place the Dutch oven with the roast directly on the preheated grill grates.

• Sear the roast with the lid closed for 25-30 minutes, until the outside forms a nice brown crust.

4. Slow Cook the Roast

• After searing, reduce the grill temperature to 225°F.

• Add the prepared potato, carrot, celery, onion, and thyme around the roast in the Dutch oven.

• Cover the Dutch oven with foil to braise the vegetables too.

• Continue cooking with the lid closed until the internal temperature reaches 135°F for medium-rare doneness. This will take around 2-3 hours.

• Check periodically and add more beef broth as needed to keep the bottom of the pan from drying out.

5. Allow the Roast to Rest

• Once the roast reaches the desired internal temp, remove the Dutch oven from the grill.

• Let the roast rest for 10 minutes before slicing. This allows the juices to redistribute evenly.

6. Slice, Serve and Enjoy!

• After resting, slice the roast against the grain into 1/4 inch thick slices.

• Serve the roast and vegetables together, drizzled with the delicious pan juices.

With this simple Traeger recipe, you’ll achieve a perfectly cooked roast with a seared crust, smokey flavor, and incredibly juicy, tender meat in the center. It’s an easy dish that’s sure to satisfy any crowd. I love serving it alongside roasted potatoes or a fresh salad.