Smoked Rosemary Garlic Beef Roast


Have you guys ever experienced something so awesome, so completely different than anything you’ve ever run into before, that it makes you rethink almost everything? For me, it was when I got my Traeger Grill.

Now, I’ve used grills and smokers in the past, and loved (mostly) every second. Typically this involved me either working forever to get a charcoal grill perfectly lit (an extreme exercise in patience, to say the least). This bad boy from Traeger absolutely changed the game for me. Pellet fed, perfect temp control, and a joy to cook with. It’s my new best friend. G.A.M.E. C.H.A.N.G.I.N.G.

At this point, I’ve used my grill for everything from smoked potato soup to smoked ice cream, and the common denominator is unquestionably this – Delicious.


Weekend family-style meals are probably my favourite thing ever. Friends and family huddled around the table for a couple hours of food, conversation (sarcasm in my family), good music, vibes, and serious quality time. This roast recipe is cracking, easy to throw together, and perfect for those weekend family meals. Moist (sorry, I know – that word), and fantastically delicious. Give this guy a go. You’ll love it.


Traeger Smoked Rosemary Garlic Beef Roast with Roasted Veggies



1 x 3.5lb rump roast

1 tablespoon olive oil

3 cloves of garlic, cut into 3 – 4 thin slices

2 sprigs rosemary, leaves picked

1 teaspoon kosher salt

1/2 teaspoon cracked black pepper

2 cups beef stock

1 cup red wine

1 lemon, halved


2 lbs baby potatoes

2 carrots per person, halved

2 garlic bulbs

1 tablespoon fresh rosemary, leaves picked and finely diced

2 tablespoons olive oil

Pinch of salt & pepper

Rub the roast all over with olive oil. With a sharp knife, make 8 – 10 insertions, about ½ inch deep, into the roast. Fill each opening with 1 sliver of garlic, and 2 – 3 rosemary leaves. Season the outside of the beef with kosher salt, and cracked black pepper. Combine 2 cups of beef stock, 1 cup of red wine, the halved lemon, and 1 – 2 sprigs of rosemary in a high-sided baking tray. Place the roast on a rack set overtop the baking tray, and set aside. Get your grill ready to party.

Start the Traeger Grill on Smoke with the lid open, until a fire is established (4 – 5 minutes). Set the grill to 450 degrees, and preheat with the lid closed until it’s ready to rock (10 – 15 minutes).

Cook the roast for 25 minutes at 450 F, then reduce the temp to 225 degrees F and cook for 2 – 3 hours, until it reaches an internal temperature of 135 degrees F (your meat thermometer is your best friend here). Cook a little longer if you like your meat well done.

When there is about 1 ½ hours cook time remaining, par-boil the potatoes for 8 – 10 minutes, drain, and transfer to a baking tray. Add the carrots to the tray and toss together with 2 tablespoons of olive oil.  Sprinkle over the rosemary, and season with salt and pepper. Trim about ¼ inch off the top of 2 bulbs of garlic, and add them to the veggie tray. Place in the grill next to the beef, cover, and cook for 1 hour.

When the roast is done, transfer it to a board and cover with tinfoil for 10 minutes to rest.

Slice the rested beef, and serve with the roasted veggies and garlic. And serve with the pan drippings, because it’s just the right thing to do.







  1. Why am I JUST NOW discovering you? YOU. ARE. AMAZING. You are my role model! Haha! Seriously, I’m so happy I found your blog. Beautiful photographs. Beautiful recipes. I wanna be like you when I grow up!! Such an inspiration.

  2. Kylee says:

    Absolutely gorgeous!

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