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Roast Beef in the Traeger

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  • Roast Beef in the Traeger

    My wife picked up a couple of Eye of the Round Roasts which as we know can be very tough unless roasted properly. I am going to roast one in the Char-Broil SRG and on in the Traeger.
    We will use the following very basic recipe to preserve the beef flavor.

    INGREDIENTS
    Olive oil
    8 slivers of garlic
    Pepper and Mediterranean Sea Salt

    For the gravy if y’all want it:
    Red wine, water, and/or beef stock
    corn starch

    Start with the roast at room temperature so I took it out about forty-five minutes ago.


    Peel and cut garlic into thin slices.



    With a sharp knife make eight small incisions around the roast. Place a sliver of garlic into each incision.


    Now to fire up the Traeger to a temperature above 400 degrees.
    sigpic

  • #2
    I know that will taste good! Louie & me sorta do the same...mo garlic!
    Sunset Eagle Aviation
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    • #3
      Ok we got about 450 degrees so that will be fine. Time to put the roast into the Trager for about 30 minutes at this temp.

      sigpic

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      • #4
        Nice knives! Be sure to use them slicing that hunk di-rectly across the grain. But you knew that I'll wager... ;{)

        Here's a thought... seeing as how you are stuffing things into the meat...

        http://www.smoked-meat.com/forum/sho...33911#poststop
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        • #5
          Thirty minutes at a temperature just above 400 degrees so time to turn down the temperature to 225 degrees. We will let it here until the internal temperature of the roast hits 135 degrees or so. So take about 2 ½ hours or so.


          Internal temperature is 135 degrees so time to pull, tent in foil and rest for about 15 minutes.


          Ok carving time.



          Came out nice and tasty with that great wood fired flavor one cannot beat. It was as tender as you can get for this cut of beef and very juicy. Next time we up upgrade the cut of beef but it was just a test.
          sigpic

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          • #6
            nice and juicy. great job. nice knives..
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            need a larger spatula for early morning road kill removal.

            As the venomous south American hissing skunk rat is growing fast and needs larger portions.

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            • #7
              HoLy cOw!! Wow! I keep reading something about knives, but all I can see is some seriously juicy, tasty looking beef. Done just right for me. So as to not mask the flavor of the beef. The gravy is right on target too. Rocked that roast
              Thanks for sharing
              Ryan

              I have a very strict gun control policy: if there's a gun around, I want to be in control of it.
              Clint Eastwood

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              • #8
                Ohhhh yeah, that's some sweet looking bovine right there!!


                Drinks well with others



                ~ P4 ~

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                • #9
                  Great job! I bet that made some wonderful sandwiches!
                  Becky
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                  • #10
                    Well howdy neighbor! That looks pretty awesome! I love some Wustof knives too!

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                    • #11
                      Just the way i like it .....

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