Cooking a flavorful Traeger beef roast is easier than you might think. This recipe will show you how to make a tender, juicy roast that’s perfect for any occasion.
With the right ingredients and a few simple steps, you’ll be able to create a mouthwatering meal that will impress your family and friends.
I’ll guide you through everything you need to know, from the essential ingredients to the cooking process.
Whether you’re a seasoned pro or just starting out with your Traeger grill, this recipe is designed to help you achieve a perfect roast every time.
To get started, you’ll need a high-quality beef roast, some basic seasonings, and your Traeger grill.
Keep reading for all the details on how to prepare and cook your roast to perfection.
Key Takeaways
- Use a high-quality beef roast and basic seasonings.
- Follow the step-by-step guide for prepping and cooking.
- Achieve a tender, juicy roast with your Traeger grill.
Essential Ingredients and Measurements
When I’m getting ready to make a Traeger beef roast, I like to gather all my ingredients first. It makes the cooking process smooth and enjoyable.
Here is what you’ll need:
- Beef Chuck Roast: 3-4 pounds. This cut is perfect for a flavorful and juicy roast.
I always make sure to season the meat well:
- Kosher Salt: 1 tablespoon
- Black Pepper: 1 tablespoon
- Garlic Powder: 1 teaspoon
- Cayenne Pepper (optional): 1/2 teaspoon
Next, for the vegetables:
- Carrots: 4, peeled and chopped
- Potatoes: 4, quartered
- Onions: 2, large, sliced
- Garlic: 4 cloves, minced
For a bit of sweetness and herbiness:
- Brown Sugar: 1 tablespoon
- Thyme: 2 sprigs
Then, to add richness and depth to the roast:
- Olive Oil: 2 tablespoons
- Beef Stock or Broth: 2 cups
It’s important to have everything prepared before starting. When the roast is well-seasoned and surrounded by these delicious vegetables, it turns into a delightful meal.
For a more detailed guide, you can check the Traeger Beef Roast recipe.
Preparing the Roast
Making a beef roast on a Traeger grill involves careful preparation and seasoning to ensure the best flavors. Here’s how I get my roast ready for the grill.
Preparation Overview
Starting with a good cut of meat is key. I prefer using a chuck roast due to its rich marbling, which keeps the meat juicy and flavorful.
First, I take the roast out of the fridge and let it sit at room temperature for about 30 minutes. This helps it cook more evenly.
While waiting, I preheat the Traeger grill to 225°F, so it’s ready when I am.
Prepping the grill and meat at the same time makes the process smoother. While the grill heats up, I place my roast on a cutting board, ready for seasoning.
Seasoning the Roast
Seasoning is where the magic happens. I like to use a dry rub that includes black pepper, garlic powder, onion powder, and paprika. This mix brings out amazing flavors.
First, I pat the roast with a paper towel to absorb any moisture. Then, I generously coat the meat with my seasoning rub.
I make sure to massage the seasonings into every part of the roast for even coverage.
Good seasoning makes a huge difference. The rub sticks better if the meat isn’t wet, ensuring all those flavors get into the roast during cooking.
Once seasoned, I place the roast on the grill grates and close the lid. Now it’s ready to soak up that smoky flavor as it cooks.
Cooking Process
To get a tender and flavorful beef roast on a Traeger grill, start by smoking the roast slowly. After smoking, finish with techniques that enhance the roast’s taste and texture.
Smoking the Roast
I always begin by preheating my Traeger to around 225°F. This low and slow smoking temperature is key to infusing a deep, smoky flavor into the meat.
Once the grill hits the target temperature, I generously season the roast with salt, pepper, and any favorite spice rubs.
Next, I place the seasoned beef on the grill grates and close the lid.
The long smoke duration varies but typically lasts around 3-4 hours depending on the roast’s size. I monitor the internal temperature using a reliable meat thermometer.
For pulled beef, aim for about 190-200°F. For a smoked chuck roast, I target 135°F for a medium-rare doneness.
Finishing Techniques
After the initial smoking phase, I like to use the reverse sear method for a crisp outer layer.
I remove the roast and let it rest briefly while cranking up the grill to 500°F. Then, I return the roast for a short sear, about 2-3 minutes per side.
For a tender, braised texture, I place the roast in a Dutch oven with some liquid like beef broth or beer.
Then, I cover it tightly and let it cook at a lower temperature of 225°F until it reaches the desired tenderness. This technique, known as the Texas crutch, helps maintain moisture and further enhances flavor.
Traeger Beef Roast Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes2
hoursSimple steps to create a tender, flavorful roast that will impress your guests every time.
Ingredients
3-4 lbs beef roast (chuck roast or top sirloin)
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh parsley, chopped
2 tsp kosher salt
1 tsp black pepper
1 cup beef broth
1 onion, sliced
3 carrots, peeled and chopped
3 potatoes, peeled and quartered
Directions
- Prepare the Beef Roast:
- Pat the beef roast dry with paper towels.
- In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, parsley, salt, and pepper.
- Rub this mixture all over the beef roast, ensuring even coverage. Let it sit at room temperature for 30 minutes to absorb the flavors.
- Preheat the Traeger:
- Preheat your Traeger grill to 225°F.
- Smoke the Beef Roast:
- Place the beef roast directly on the grill grates.
- Smoke the roast for 2-3 hours, or until the internal temperature reaches 135°F for medium-rare or 145°F for medium.
- Prepare the Vegetables:
- While the beef is smoking, prepare the vegetables.
- In a roasting pan, combine the sliced onion, chopped carrots, and quartered potatoes.
- Pour the beef broth over the vegetables.
- Roast the Beef and Vegetables:
- Increase the Traeger temperature to 350°F.
- Place the smoked beef roast in the roasting pan with the vegetables.
- Roast for an additional 1-1.5 hours, or until the internal temperature reaches your desired doneness and the vegetables are tender.
- Rest and Serve:
- Remove the beef roast from the Traeger and let it rest for 15-20 minutes before slicing.
Frequently Asked Questions
Here, I cover key points like smoking times, ideal internal temperatures, and how to cook vegetables alongside your beef roast. You’ll also get tips on seasonings, making roast beef sandwiches, and achieving a brisket-like texture.
How long should I smoke a rump roast on my Traeger grill?
For a rump roast, preheat the grill to 225°F (107°C) and smoke it for approximately 4-5 hours.
Make sure to use a reliable meat thermometer to monitor the internal temperature. This ensures you get that perfect smoky flavor.
What internal temperature should I aim for when cooking a beef roast on a Traeger?
For a medium-rare beef roast, aim for an internal temperature of around 130°F (54°C). If you prefer medium, cook it until it reaches 140°F (60°C).
Always let the meat rest for about 15 minutes after removing it from the grill to allow the juices to redistribute.
Can I cook vegetables alongside my beef roast in a Traeger, and if so, how does this affect cooking times?
Yes, you can cook vegetables alongside your beef roast. Place them in a foil packet and add them to the grill during the last hour of cooking.
This method allows the vegetables to absorb the smoky flavor without extending the cooking time for the roast significantly.
What are the best seasoning or marinade recommendations for a chuck roast on a Traeger grill?
For a flavorful chuck roast, I recommend a simple dry rub with salt, pepper, garlic powder, and paprika.
You can also marinate it overnight in a mixture of olive oil, soy sauce, garlic, and herbs for added depth of flavor. Be sure to pat the roast dry before grilling.
Can you recommend how to make a roast beef sandwich using Traeger-smoked beef?
Absolutely!
Slice the Traeger-smoked beef thinly and serve it on a toasted hoagie roll. Add some horseradish sauce, Swiss cheese, and caramelized onions for a delicious sandwich.
Pair it with a side of au jus for dipping to take it to the next level.
What are some tips for getting a brisket-like texture when smoking a chuck roast on a Traeger?
To achieve a brisket-like texture, smoke the chuck roast at 225°F (107°C) until it reaches an internal temperature of 165°F (74°C).
Then, wrap it in butcher paper or foil and continue smoking until it reaches 195°F (90°C).
This method helps break down connective tissue for a tender, juicy result.