Sirloin Tip Roast On Traeger Recipes

SUNDAY SUPPER BEEF ROAST - TRAEGER GRILLS

Steps:

• Rub the roast on all sides with the vegetable oil and place on a rack in a roasting pan or Dutch oven, fat-side up. Season well with Traeger Prime Rib Rub. Pour the beef broth into the bottom of the pan.
• When ready to cook, set the Traeger temperature to 500℉ and preheat with the lid closed for 15 minutes.
• Insert the probe into the thickest part of the roast. Place the Dutch oven on the grill grates, close the lid, and cook the roast for 25-30 minutes, or until the outside is seared.
• Reduce the Traeger temperature to 225℉. Add the potato, carrots, celery, onion, and thyme to the Dutch oven around the roast. Cover the Dutch oven with foil and continue cooking with the lid closed until the internal temperature of the roast reaches 135℉ for medium-rare, 2-3 hours. Add more broth as needed.
• Remove the Dutch oven from the grill and let the roast rest for 10 minutes before thinly slicing against the grain.
• Serve the roast with the pan drippings and vegetables. Enjoy!

SWEET & SPICY BEEF SIRLOIN TIP ROAST RECIPE | TRAEGER GRILLS

Steps:

• Season sirloin tip roast evenly with Traeger Beef Rub on all sides. Let roast rest at room temperature for 30 minutes.
• When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes.
• Place the roast on the Traeger and cook for about 75 minutes or until the internal temperature reaches 130°F.
• In a small bowl, combine Traeger 'Que and chili sauce. Once meat has reached 130°F, brush the roast with 1/4 cup of the bbq chili sauce.
• Continue cooking until internal temperature reaches 140°F.
• Remove from Traeger and place on a cutting board then tent with foil. Let stand 10 minutes or until internal temperature reaches 145°F.
• Slice roast across the grain into thin slices and brush each slice with remaining sauce. Serve, enjoy!

SWEET & SPICY BEEF SIRLOIN TIP ROAST RECIPE | TRAEGER GRILLS

Steps:

• Season the sirloin tip roast evenly with the Traeger Beef Rub on all sides. Let rest at room temperature for 30 minutes.
• When ready to cook, set the Traeger temperature to 275°F and preheat with the lid closed for 15 minutes.
• Insert the probe into the thickest part of the roast. Place the roast directly on the grill grates, close the lid, and cook until the internal temperature reaches 130°F, about 75 minutes.
• In a small bowl, stir together the Traeger 'Que and chili sauce. Once the meat has reached 130°F, brush the roast with 1/4 cup of the sauce.
• Continue cooking until internal temperature reaches 140°F.
• Transfer the roast to a cutting board and tent with foil. Let rest until internal temperature reaches 145°F, about 10 minutes.
• Thinly slice the roast against the grain and brush each slice with the remaining sauce. Enjoy!

PORK LOIN ROAST ON A TRAEGER GRILL

Steps:

• Place your pork loin roast, diced Vidalia onion, and minced garlic cloves into a large sealable Ziploc bag.
• Take out a large mixing bowl and add into it the premium German lager, organic single-source locally harvested bees honey, Dijon mustard, caraway seeds, and dried thyme.
• Mix these ingredients together thoroughly with a metal whisk until a smooth and even marinade forms.
• Once you are done, pour all of the marinade liquid into the Ziploc bag containing the pork loin roast.
• Allow the pork to marinate overnight or for at least 8 hours.
• Take the pork out of the Ziploc bag along with the onions and garlic.
• Rub the meat down thoroughly with the dry seasoned pork rub so that the entire surface area is covered.
• Place the seasoned pork, onions, and garlic into a large roasting pan.
• Pour all of the marinade into a saucepan and bring these ingredients to a boil over a medium heat setting.
• Reduce the marinade liquid by approximately half.
• Fire up your Traeger grill on a smoke setting.
• Be sure that the grill lid stays open until your fire is going.
• Set the temperature to 350 degrees Fahrenheit or 175 degrees Celsius.
• Let the grill preheat for 10-15 minutes.
• Slide your roasting pan on to your Traeger grill grate.
• Allow the meat to roast uncovered, with the fat side pointed up.
• Cook the meat for one hour.
• Once the hour has elapsed, carefully pour the reduced marinade over the top of the pork loin.
• Allow the meat to cook for another 30 minutes to an hour, occasionally basting the meat with the marinade.
• Once your pork has attained an internal temperature of 165 degrees Fahrenheit or 75 degrees Celsius you can remove it from the grill.
• Use a meat thermometer to check it out.
• You can begin cutting the pork loin after it has cooled for approximately 10 minutes.
• Garnish the meat with any liquids or juices still in the roasting pan.

TRAEGER TRI-TIP ROAST RECIPE | TRAEGER GRILLS

Steps:

• Cover the tri-tip in enough Traeger 'Que BBQ Sauce to coat, then marinate overnight in the refrigerator.
• Remove the tri-tip from the marinade and discard the marinade. Lightly season the tri-tip with Traeger Prime Rib Rub.
• When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes.
• Insert the probe into the thickest part of the tri-tip. Place the tri-tip directly on the grill grates, close the lid, and smoke for 3-4 hours.
• Remove the tri-tip from the grill and place on a large piece of aluminum foil. Pour the beef broth around the meat, then close the foil tightly to seal. Increase the grill temperature to 350℉.
• Place the meat back on the grill with the lid closed for 45 minutes. Remove from the grill and let rest for 15 minutes before slicing. Enjoy!

SIRLOIN TIP ROAST

Steps:

• Remove the beef from the fridge 1-2 hours ahead of time to let it approach room temperature for even cooking.
• Preheat oven to 450°F. Set aside a roasting pan with a wire rack. (If you don't have a rack, you can strew thick cut onion and carrots underneath the meat instead.)
• Pat dry the beef with paper towels to remove excess moisture. Then rub with oil on all sides followed by the salt, pepper and optional herbs. Optional: insert wireless thermometer (see note).
• Put the beef in the prepared roasting pan with optional carrots and onions. Then roast for 15 minutes at 450°F.
• Reduce heat to 325°F and continue cooking for 60-90 minutes more, or about 20 minutes per pound. It's done when the internal temperature reaches 125°F as measured with an instant or wireless thermometer.
• Optional: Halfway through cooking, baste the meat by spooning pan juices on top. (If there aren't many juices, add 1/2 cup of water or broth to the pan.)
• Remove the roast from the oven. Tent with aluminum foil to keep warm and rest for 15 minutes to let the juices redistribute through the meat.
• Slice thinly crosswise against the grain to serve. Save the pan juices for gravy or serve au jus.