meat RECIPE


Traeger Special Classic Roast Beef with Gravy

I grew up with roast beef on Sundays, and this is my smoky take on that comfort classic. I let the roast hang out in the Traeger low and slow until it’s perfectly tender, then pour over a rich, peppery gravy made from the drippings. This one’s best carved thick and served family-style — it's got that rustic, old-school vibe I love.

Ingredients

2 kg beef top round, rump, or sirloin tip roast
Traeger Prime Rib Rub (as needed)
Salt
Veggie of choice
Gravy of choice

Equipment:

Traeger grill

- Serves 6 -

HOW TO MAKE IT

  1. Rub the roast with salt and Traeger Prime Rib Rub.

  2. Preheat Traeger to 110°C with the lid closed for 15 minutes.

  3. Insert the probe into the thickest part of the roast. Smoke for 2 hours or until internal temp reaches 90°C.

  4. Increase the Traeger temp to 180°C. Cook until the roast reaches 65°C for medium-rare.

  5. Let rest. Serve with veggies and gravy.

In partnership with Traeger