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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.
1 (3 lb) boneless chuck roast
1/4 Cup Worcestershire sauce
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 Clove 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
Salt
Pepper
: 165 ˚F
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 Clove 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
To Taste Salt
To Taste Pepper
: 300 ˚F