Say hello to handheld happiness. Beef roast is slow-smoked then braised in a garlic, orange and lime juice mix till it reaches tender, pull-apart perfection. Pile on homemade pico and finish these tacos off with avocado & queso fresco.
How many people are you serving?
Season chuck roast generously with Traeger Beef Rub.
When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.
Place chuck roast directly on the grill grate and cook for 45 minutes.
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.
While roast is braising, combine ingredients for pico de gallo and set aside.
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.
To build the tacos place a little bit of meat in the tortilla, top with pico, queso fresco, cilantro, and avocado. Enjoy!
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