Chuck Roast Tacos Recipe
Introduction
These Chuck Roast Tacos are a delicious way to enjoy tender, flavorful beef with a crispy finish. Slow-cooked to perfection and paired with fresh guacamole and salsa, they make a satisfying meal for family or friends.
Ingredients
- 4 pounds Boneless beef chuck roast
- 4 tbsp Dalkin&Co Taco Seasoning
- Kosher salt and freshly cracked black pepper
- 2 Onions (quartered)
- ½ cup Orange juice
- ½ cup Beef stock
- Small flour tortillas
- 1 Recipe guacamole
- Your favorite salsa
Instructions
- Step 1: Preheat your oven to 325°F (163°C). Generously season the chuck roast on both sides with salt, pepper, and taco seasoning.
- Step 2: Place the seasoned roast into a Dutch oven. Add the orange juice, beef stock, and quartered onions. Secure the lid and transfer the pot to the oven.
- Step 3: Bake for 3.5 to 4 hours, or until the meat is tender and easily shreds with a fork.
- Step 4: Remove the roast from the oven and shred into large chunks using two forks. If the meat isn’t falling apart yet, return it to the oven with the lid on for an additional 30 minutes.
- Step 5: Increase the oven temperature to 425°F (218°C). Toss the shredded meat with the onions and a bit more taco seasoning on a baking sheet.
- Step 6: Place the baking sheet in the oven, uncovered, for 15-25 minutes until some parts of the meat begin to caramelize and crisp up.
- Step 7: While the meat is crisping, prepare the guacamole. Char the tortillas over an open flame for added flavor.
- Step 8: Assemble tacos by spreading guacamole on each tortilla, adding a generous spoonful of shredded meat, and topping with your favorite salsa or taco toppings.
Tips & Variations
- For extra flavor, marinate the chuck roast with taco seasoning overnight before cooking.
- Swap out flour tortillas for corn tortillas for a traditional touch.
- Add pickled jalapeños or fresh cilantro for a bright, spicy kick.
- If you don’t have a Dutch oven, a heavy oven-safe pot with a lid works just as well.
Storage
Store leftover shredded beef in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave, adding a splash of beef stock or water to keep it moist. Tortillas and guacamole are best used fresh but can be stored separately in the fridge for a day or two.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these tacos in a slow cooker?
Yes, you can cook the chuck roast in a slow cooker on low for 7-8 hours or high for 4-5 hours with the same ingredients. Finish by crisping the meat under the broiler or in a hot pan.
What cut of beef is best for shredding tacos?
Chuck roast is ideal because it becomes tender and flavorful when cooked low and slow. Other suitable cuts include brisket or shoulder roast.
PrintChuck Roast Tacos Recipe
These Chuck Roast Tacos are a mouthwatering, slow-braised beef recipe perfect for taco night. The chuck roast is seasoned with a blend of spices, then slow-cooked in a mixture of orange juice, beef stock, and onions until tender. The meat is shredded, crisped in the oven for caramelized edges, and served on charred flour tortillas with fresh guacamole and salsa for an irresistible combination of flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 4 hours 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 7 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Beef and Seasoning
- 4 pounds Boneless beef chuck roast
- 4 tbsp Dalkin & Co Taco Seasoning
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Cooking Liquids and Vegetables
- 2 Onions, quartered
- ½ cup Orange juice
- ½ cup Beef stock
Serving
- Small flour tortillas
- 1 Recipe guacamole
- Your favorite salsa
Instructions
- Preheat and Season: Preheat your oven to 325°F (163°C). Generously season the chuck roast on both sides with kosher salt, freshly cracked black pepper, and 4 tablespoons of taco seasoning to build a flavorful crust.
- Cook the Roast: Place the seasoned roast into a Dutch oven. Add the orange juice, beef stock, and quartered onions. Cover with the lid and transfer the pot to the oven. Bake for 3.5 to 4 hours until the meat is tender and easily shreds with a fork.
- Shred the Meat: Remove the roast from the oven and shred it into large chunks using two forks. If the meat isn’t falling apart yet, return it to the oven for an additional 30 minutes with the lid on to achieve optimum tenderness.
- Crisp the Meat: Increase the oven temperature to 425°F (218°C). Toss the shredded meat with the cooked onions and additional taco seasoning on a baking sheet. Spread it out evenly and bake uncovered for 15-25 minutes until the meat edges caramelize and become crispy.
- Prepare the Tacos: While the meat crisps, prepare the guacamole. Char the flour tortillas over an open flame for extra smoky flavor. Assemble the tacos by spreading guacamole on each tortilla, adding a generous amount of crisped shredded beef, and topping with your favorite salsa or other taco toppings.
Notes
- Using a Dutch oven helps retain moisture and ensures even cooking.
- Charring the tortillas adds a smoky depth that complements the rich beef.
- Leftover taco beef can be refrigerated for up to 3 days or frozen for 2 months.
- Orange juice adds a subtle citrus brightness and helps tenderize the meat.
- For gluten-free options, substitute flour tortillas with corn tortillas.
Keywords: Chuck roast tacos, slow cooked beef tacos, shredded beef tacos, Mexican dinner, oven braised chuck roast, taco recipe
