Chuck 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
Scale
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
Find it online: https://cookedbycleo.com/chuck-roast-tacos-recipe/
