This is a very easy roast beef recipe requiring minimal ingredients. We used our smoker today however the recipe can also be cooked on low in crock pot. Add carrots and potatoes and you will have a well-balanced and delicious roast beef meal. Enjoy a nice glass of Cabernet Sauvignon with this meal. If you’re lucky enough to have leftovers, keep in the fridge and when ready, thinly slice the meat and use to make sandwiches.
Source: Traeger’s Everyday Cookbook
Serves 6-8
Pellets used: Maple
Ingredients
1 beef chuck, rump, or sirloin tip. For this recipe, I used a 4 lb Blade Roast
2 tablespoons extra virgin olive oil
Add steak spices
2 cups beef broth
Instructions
Rub the roast on all sides with the oil and place on a rack in a roasting pan, fat-side up.
Season well with the steak spices.
Pour the beef broth in the bottom of the pan.
When ready to cook, start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
Set the temperature to 450 degrees F (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 225 degrees F and continue cooking, 2 to 3 hours, or until medium-rare (135 degrees F on an instant- read meat thermometer). Let it reach 155 degrees F if you prefer your meat well-done. 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.
Enjoy!
Roast Beef Recipe
Equipment
- Smoker
- Maple Pellets
Ingredients
- 1 Beef Chuck Rump, or Sirloin Tip. For this recipe, I used a 4 lb Blade Roast
- 2 tablespoons Olive Oil extra virgin
- Steak Spices
- 2 cups Beef Broth
Instructions
- Rub the roast on all sides with the oil and place on a rack in a roasting pan, fat-side up.
- Season well with the steak spices
- Pour the beef broth in the bottom of the pan.
- When ready to cook, start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
- Set the temperature to 450 degrees F (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 225 degrees F and continue cooking, 2 to 3 hours, or until medium-rare (135 degrees F on an instant- read meat thermometer). Let it reach 155 degrees F if you prefer your meat well-done. 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.
