Steps

• Step 1

  When ready to cook, set Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

  00:15

  450 ˚F / 232 ˚C

• Step 2

  Season your roast liberally with salt, pepper and Traeger Prime Rib Rub. Then, using a paring knife, make 10 to 15 slits in the roast every 1 inch or so. Insert a garlic clove into each slit.

  Ingredients

  • 1 Whole (4 lb) lean, boneless beef roast (sirloin or top round)

  • To Taste freshly ground black pepper

  • To Taste Traeger Prime Rib Rub

  • To Taste kosher salt

  • 4 Whole garlic, cloves peeled

• Step 3

  Place the roast directly on the grill grate and cook for about 1 hour, flipping halfway through until browned well.

  01:00

  450 ˚F / 232 ˚C

• Step 4

  Remove the roast from the grill and transfer to a deep Dutch oven. Pour the beef broth over the roast. Cover tightly with foil and place back on the grill. Reduce the grill temperature to 300°F and cook the roast for 3 to 4 hours or until it is fork tender.

  04:00

  300 ˚F / 149 ˚C

  Ingredients

  • 6 Cup beef broth

• Step 5

  Remove the Dutch oven from the grill. Shred roast, removing any large bits of fat or connective tissue. Transfer the meat back to the Dutch oven and stir to combine with the juices.

• Step 6

  For serving, add to pasta, with roasted potatoes, or stuffing into tortillas for tacos, the possibilities are endless.