Step

• Step 1

  Season chuck roast generously with Traeger Beef Rub.

  Ingredients

  • 4 Pound (4-6 lb) chuck roast

  • 1/4 Cup Traeger Beef Rub

• Step 2

  When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.

  00:15

  225 ˚F / 107 ˚C

• Step 3

  Place chuck roast directly on the grill grate and cook for 45 minutes.

• Step 4

  Remove roast from grill and place in a large dutch oven with garlic, onion, orange juice, lime juice and beef stock. Cover and place back on the grill. Cook for 2-3 hours or until fork tender.

  Ingredients

  • 3 Clove garlic

  • 1 Small yellow onion, diced

  • 1  orange, juiced

  • 2  lime, juiced

  • 2 Cup beef stock

• Step 5

  While roast is braising, combine ingredients for pico de gallo and set aside.

  Ingredients

  • 1/2 Cup Cherry tomatoes, sliced

  • 1 Small red onion, diced

  • 1  Jalapeno, chopped

  • 4 Tablespoon cilantro, finely chopped

  • 1  lime, juiced

  • 1 Tablespoon extra-virgin olive oil

  • As Needed salt

  • As Needed black pepper

• Step 6

  Remove roast from grill and remove from the braising liquid. Shred using two forks and pour a little bit of the braising liquid back onto the meat.

• Step 7

  To build the tacos place a little bit of meat in the tortilla, top with pico, queso fresco, cilantro, and avocado. Enjoy!

  Ingredients

  • 12  flour tortillas

  • 1  Avocado, Sliced

  • 4 Tablespoon Queso fresco, crumbled

  • As Needed cilantro, finely chopped