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Top-down view over a white marble cooktop with small flour tortillas on a clean surface. A dollop of guacamole is spread on each tortilla, followed by a generous spoonful of crispy shredded meat. Salsa and taco toppings are ready to be added, showcasing the colorful ingredients and inviting presentation.

Chuck Roast Tacos Recipe

Chuck roast is a wonderfully flavorful and budget-friendly cut of beef that’s perfect for feeding a crowd. It’s at its best when cooked low and slow, making it ideal for these Chuck Roast Tacos. The result? Tender, fall-apart meat that’s incredibly easy to prepare and even easier to enjoy.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Course
Cuisine Mexican
Servings 7
Calories 340 kcal

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.
    Top-down view over a white marble cooktop showing a 4-pound boneless beef chuck roast on a clean cutting board. Kosher salt, freshly cracked black pepper, and 4 tablespoons of taco seasoning are being generously sprinkled over the roast. A measuring spoon is nearby, highlighting the seasoning process with vibrant spices.
  • 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.
    Top-down view over a white marble cooktop with the Dutch oven removed from the oven. The lid is lifted, revealing tender, cooked chuck roast. Two forks are shredding the meat into large chunks on a clean plate, showcasing the juiciness and ease of shredding.
  • 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.
    Top-down view over a white marble cooktop with a baking sheet holding shredded meat and onions tossed with additional taco seasoning. The oven is set to 425°F, with the baking sheet ready to be placed inside. The scene captures the crisping process, highlighting the transformation of the meat as it caramelizes for a crispy texture.
  • 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.
    Top-down view over a white marble cooktop with small flour tortillas on a clean surface. A dollop of guacamole is spread on each tortilla, followed by a generous spoonful of crispy shredded meat. Salsa and taco toppings are ready to be added, showcasing the colorful ingredients and inviting presentation.

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!