By Traeger Kitchen
This easy and succulent shredded beef can be loaded into tacos, enchiladas, or top off mile-high nachos. Toss with BBQ Sauce for an added kick of flavor.
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|1||(3 lb) boneless chuck roast|
|1/4 Cup||Worcestershire sauce|
|As Needed||Traeger Prime Rib Rub|
|2 Tablespoon||vegetable oil|
|1 1/2 Cup||large yellow onion, diced|
|1 Medium||red bell pepper, diced|
|1||poblano pepper, diced|
|1||jalapeño pepper, diced|
|3||cloves garlic, minced|
|1||(14.5 oz) can Mexican-style diced tomatoes with chiles|
|1 1/2 Cup||beef broth, or more as needed|
|Juice of 1 lime|
|1 Tablespoon||chili powder, or to taste|
|2 Teaspoon||ground cumin|
|1 1/2 Teaspoon||dried oregano, preferably Mexican|
When ready to cook, set the Traeger temperature to 165°F and preheat with the lid closed for 15 minutes.
165 ˚F / 74 ˚C
In a roasting pan or sturdy disposable foil pan, place the chuck roast and coat it on all sides with the Worcestershire sauce. Season the roast generously with Traeger Prime Rib Rub.
1 (3 lb) boneless chuck roast
1/4 Cup Worcestershire sauce
As Needed Traeger Prime Rib Rub
Remove the meat from the roasting pan and place it directly on the grill grates, close the lid and smoke for 1 hour. Set the roasting pan aside, as you will need it later.
165 ˚F / 74 ˚C
In a large saucepan over medium heat on the stovetop, add the oil and sauté the onions, bell pepper, poblano pepper, jalapeño, and garlic until softened, about 5 minutes.
2 Tablespoon vegetable oil
1 1/2 Cup large yellow onion, diced
1 Medium red bell pepper, diced
1 poblano pepper, diced
1 jalapeño pepper, diced
3 cloves garlic, minced
Add the tomatoes, beef broth, lime juice, chili powder, cumin, oregano, and salt and pepper, and bring to a boil over high heat.
1 (14.5 oz) can Mexican-style diced tomatoes with chiles
1 1/2 Cup beef broth, or more as needed
Juice of 1 lime
1 Tablespoon chili powder, or to taste
2 Teaspoon ground cumin
1 1/2 Teaspoon dried oregano, preferably Mexican
To Taste Salt
To Taste Pepper
Reduce the heat, and simmer the tomato mixture for 20 minutes. Taste for seasoning, adding more chili powder, cumin, oregano, or salt and pepper as needed.
Remove the roast from the grill and transfer it to the reserved roasting pan. Increase the temperature of the Traeger to 300°F.
300 ˚F / 149 ˚C
Slice the roast into 4 or 5 pieces of roughly equal size. Carefully pour the hot tomato mixture over the meat and cover it tightly with a lid or heavy-duty foil.
Place the roasting pan directly on the grill grates. Close the lid and cook for 2 1/2-3 hours, turning the meat over in the juices once or twice, using tongs to lift the lid or foil to avoid steam burns. Add more beef broth as needed, and cook until the roast is very tender and can be pulled apart easily.
300 ˚F / 149 ˚C
Let the meat cool slightly, then shred with a pair of forks. If not serving immediately, return to the tomato mixture, cool, cover, and refrigerate. Machaca can be made up to 3 days ahead. Enjoy!