Go Back
Smoked Sirloin Tip Roast on the Traeger Ranger

Smoked Sirloin Tip Roast on the Traeger Ranger (Medium Doneness)

This smoked sirloin tip roast is marinated in bold flavors and slow-cooked on the Traeger Ranger to a perfect medium doneness. Finished with a reverse sear for a flavorful crust, it’s an easy, juicy, and RV-friendly meal that’s great for slicing and sharing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Marinating 2 hours
Total Time 4 hours 15 minutes
Servings: 2 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1.75 lb Sirloin Tip Roast
  • 2 tbsp Olive Oil
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard Optional
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Dried Rosmary

Equipment

  • Traeger Smoker
  • Pellet Recommendation: Hickory, Mesquite, or Cherry

Method
 

  1. Marinate the Roast
    In a small bowl, combine olive oil, Worcestershire sauce, balsamic vinegar, Dijon mustard, salt, pepper, paprika, garlic powder, onion powder, and rosemary.
    Rub the mixture generously all over the roast. Wrap it in plastic wrap or seal in a zip-top bag, then refrigerate for 2 to 4 hours (overnight works great, too).
  2. Preheat the Traeger
    Load your pellets and preheat the grill to 225°F. Keep the lid closed while it gets to temp—this takes about 15 minutes.
  3. Bring Roast to Room Temp
    Pull the roast from the fridge and let it sit at room temperature for 30–45 minutes before smoking.
  4. Smoke It Low and Slow
    Place the roast directly on the grill grates. Insert a probe into the thickest part if using.
    Smoke at 225°F until the internal temperature hits 130–135°F. This usually takes 1.5 to 2 hours, depending on the roast’s thickness and your ambient temp.
  5. Reverse Sear for a Killer Crust
    Once the roast hits 130–135°F, either:
    Crank the Traeger up to 400–450°F and sear the roast 2–3 minutes per sideOR
    Sear it in a hot cast iron skillet with butter until a nice crust forms
    Your final internal temp after searing should be 140–145°F for medium.
  6. Rest and Slice
    Wrap the roast loosely in foil and let it rest for 10–15 minutes. This lets the juices redistribute and finish the cook gently to about 145–150°F.
    Slice thinly against the grain for the most tender bites.