There’s something undeniably comforting about slow-cooked chuck roast, especially when it’s transformed into tender, flavorful tacos. Growing up, Sundays were reserved for hearty meals that simmered on the stove all afternoon, filling the house with rich, savory aromas.
These Chuck Roast Tacos take me back to those cosy afternoons but with a vibrant twist perfect for any time of the year.
What makes this recipe special is how the chuck roast absorbs all the bold spices during its slow cook. A blend of smoky chipotle, earthy cumin, and a touch of cinnamon infuses the meat, creating layers of flavour that melt into each bite.
The meat becomes so tender that it practically falls apart with the slightest touch, making it perfect for scooping into warm tortillas.
As you take that first bite, the combination of juicy beef, fresh cilantro, and a squeeze of lime hits all the right notes—savoury, tangy, and just a bit spicy.
These tacos are a crowd-pleaser, ideal for weeknight dinners or weekend gatherings. Pair them with my Mexican Street Corn Recipe for a traditional touch or add a Spicy Red Quinoa Salad for a modern twist. Don’t forget to share your favourite toppings or variations in the comments!
Why I Love This Recipe?
The chuck roast becomes incredibly tender and flavorful after hours of slow cooking—perfect for effortless, melt-in-your-mouth tacos. The combination of spices creates a deeply satisfying, savory taste that pairs beautifully with fresh toppings like cilantro and lime.
These tacos can easily be customized with different toppings or sides, making them versatile for any meal or occasion.
Chuck Roast Tacos Recipe
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
- Preheat and Season: Preheat your oven to 325°F (163°C). Generously season the chuck roast on both sides with salt, pepper, and taco seasoning.
- Cook the Roast: 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. Let it bake for 3.5 to 4 hours, or until the meat is tender and easily shreds with a fork.
- Shred the Meat: After 3.5 to 4 hours, 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 with the lid on for an additional 30 minutes.
- Crisp the Meat: 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. Place the sheet in the oven, uncovered, for 15-25 minutes until some parts of the meat begin to caramelize and crisp up.
- Prepare the Tacos: While the meat is crisping, make the guacamole. Char the tortillas over an open flame for added flavor. Assemble your tacos by spreading a dollop of guacamole on each tortilla, adding a generous spoonful of the shredded meat, and finishing with your favorite salsa or taco toppings.
Notes
- Season Generously: Don’t be shy with the seasoning; it’s key to the deep, rich flavor of these tacos.
- Tender Meat: The longer, low-temperature cooking ensures the chuck roast becomes melt-in-your-mouth tender.
- Caramelization Tip: Keep an eye on the meat while it’s in the oven at 425°F to prevent it from burning. You want it crispy, not charred!
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 340 kcal |
| Carbohydrates | 5g |
| Protein | 34g |
| Fat | 20g |
| Cholesterol | 125mg |
| Sodium | 152mg |
| Calcium | 35mg |