What's Gaby Cooking is home to many incredible meat recipes but one request I keep seeing is for a chuck roast! Chuck roast is an incredibly flavorful part of beef that is also very economical. It feels a crowd and it does best with low and slow cooking. So let's make Chuck Roast Tacos! If you make these tacos, try serving them with these sides: Loaded Guacamole, Mexican Street Corn, Chili Lime Creamed Corn, or my favorite Tomatillo Salsa.
Chuck Roast Tacos at a glance...
- 🕒 Total Time: ~3 hours (includes slow braise)
- 👪 Servings: 6–8
- 🍝 Cuisine Type: Mexican / Comfort Tacos
- 🧂 Flavor Profile: Deeply savory, slow-braised beef with warm spices, tender and juicy with bright toppings like lime and cilantro
- 📖 Dietary Info: Gluten-free when served in corn tortillas; dairy-free depending on toppings; contains beef
- 📦 Storage Notes: Store shredded beef in an airtight container for up to 4 days; freezes beautifully for up to 3 months
- ⭐ Why You’ll Love It: Fall-apart tender beef that’s bold, flavorful, and perfect for feeding a crowd. Taco night just leveled up.
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Why I Love This Recipe
These chuck roast tacos are fall apart in your mouth perfection. This recipe has some serious barbacoa vibes, gives a subtle nod to our favorite carnitas and feels very tex-mex / southwestern. It's also incredibly easy. You'll find two ways to make this recipe, either using a Dutch Oven or the Instant Pot. Both result in perfectly tender fall apart meat that shreds beautifully into tacos. Serve it up with some guacamole and charred tortillas and you're in business.
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Ingredients & Substitutions
- Boneless Beef Chuck Roast
- Dalkin&Co Taco Seasoning
- Kosher Salt
- Black Pepper freshly cracked
- Yellow or Red Onions
- Orange Juice
- Guacamole
- Flour or Corn Tortillas
- Your favorite salsa - this is my favorite homemade salsa!
*For a full list of ingredients and instructions please see recipe card below.
Substitutions & Swaps
🥩 Protein Options
- Chuck roast — ideal for shredding and full of flavor.
- Beef brisket — slightly richer, great for slow braising.
- Short ribs — ultra tender and deeply savory.
- Pork shoulder — turns it into a carnitas-style situation.
- Chicken thighs — lighter but still shred beautifully.
🌶 Seasoning & Sauce Swaps
- Classic taco seasoning — easy and reliable.
- Chipotle in adobo — smoky heat boost.
- Ancho or guajillo chile powder — deeper, more traditional flavor.
- Add a splash of orange juice — balances richness and adds brightness.
- Beer instead of broth — adds subtle depth to the braise.
🧄 Aromatics
- Onion and garlic — non-negotiable flavor base.
- Shallots — slightly sweeter option.
- Bay leaf — subtle background depth.
- Cumin and smoked paprika — warm and earthy upgrade.
🌮 Tortilla & Base Options
- Corn tortillas — classic and traditional.
- Flour tortillas — soft and flexible.
- Crispy taco shells — for crunch lovers.
- Serve over rice — taco bowl situation.
- Lettuce wraps — lighter and fresh.
🧀 Toppings & Finishes
- Cotija or queso fresco — salty and crumbly.
- Shredded cheddar or Monterey Jack — melty and cozy.
- Pickled red onions — bright and tangy contrast.
- Avocado or guacamole — creamy balance.
- Fresh cilantro + lime wedges — essential finishing touch.
🔥 Cooking Method Swaps
- Crisp the shredded beef in a hot skillet — adds caramelized edges before serving.
- Slow cooker — set it and forget it.
- Dutch oven — classic braise for max flavor.
- Pressure cooker / Instant Pot — speeds things up significantly.
How to Make Chuck Roast Tacos
Step 1: Preheat your oven to 325F and season your roast generously on both sides with salt, pepper and the taco seasoning. Place the chuck roast into a Dutch Oven along with the orange juice, beef stock and onions.
Step 2: Secure the lid on the dutch oven and transfer into the oven to bake for 3.5 - 4 hours. After 3.5 - 4 hours, remove the roast from the oven and it should easily shred it into large chunks using two forks. If it's not quite falling apart, place it back into the oven for an additional 30 minutes with the lid on.
Step 3: Increase the oven heat to 425F. Toss the shredded pieces of meat with the onions and a sprinkle of more taco seasoning onto a baking sheet and place it back in the oven, uncovered, for 15-25 minutes until it starts to caramelize and get crispy on some parts.
Step 4: Make the guacamole while the roast is getting caramelized. Char your tortillas over an open flame and assemble your tacos by adding a dollop of guacamole, a large spoonful of the shredded meat, and your favorite taco toppings or salsa.
How to Store Chuck Roast Tacos
You can store the meat in the fridge for 3-4 days. Assemble your tacos fresh as you are eating them.
How to Freeze Chuck Roast Tacos
This roast chuck freezes well. Once completely cooled, you can freeze it in meal-size portions in a zip-top freezer bag or airtight container for up to 3 months. It is best to thaw this in the fridge a day or few hours in advance, depending on the portion size.
🌮✨ Tips & Tricks for the Best Chuck Roast Tacos
Tender, flavorful, and worth the slow cook
Make extra. Chuck roast tacos reheat beautifully and are perfect for bowls, nachos, or breakfast tacos the next day.
Season aggressively. Chuck roast is a big cut of meat and it can handle bold seasoning. Salt, spices, garlic — don’t hold back.
Sear before braising. A deep golden crust on all sides builds serious flavor. That browning step is what takes these tacos from good to wow.
Cook low and slow. Chuck roast needs time to break down and become fall-apart tender. Rushing it is not the move.
Don’t skimp on liquid. Make sure there’s enough braising liquid to keep the meat moist but not swimming. You want flavor concentration, not soup.
Shred while warm. The meat pulls apart easiest when it’s hot. Toss it back into the juices so it soaks up every bit of flavor.
Reduce the sauce if needed. If the braising liquid feels thin, simmer it down a few minutes before mixing it back in. Thick, glossy sauce = better tacos.
Taste and adjust before serving. A squeeze of lime or pinch of salt at the end can completely wake everything up.
Warm your tortillas. Heat them directly over a flame or in a dry skillet so they’re pliable and lightly charred.
Layer thoughtfully. Meat first, then toppings, then something fresh and bright to balance the richness.
FAQs
What is a chuck roast?
A chuck roast is a cut of beef that comes from the shoulder area of the cow. It's best cooked with low and slow heat.
What's the best way to cook a chuck roast?
Slow cooking a chuck roast in a Dutch Oven or crockpot is the best way to cook it. An instant pot will also replicate the same shredded fall-apart beef results.
Is chuck roast a tender cut of beef?
Yes, chuck roast is a tender cut of beef when cooked properly! The best way to get a tender chuck roast is to cook it low and slow and really let the meat tenderize and fall apart.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Chuck Roast Tacos
Ingredients
- 4 pounds boneless beef chuck roast
- 4 tablespoons Dalkin&Co Taco Seasoning
- Kosher salt and freshly cracked black pepper
- 2 onions cut into quarters, paper removed
- ½ cup orange juice
- ½ cup beef stock
- 1 recipe guacamole
- small flour tortillas
- your favorite salsa
Instructions
- Preheat your oven to 325F and season your roast generously on both sides with salt, pepper and the taco seasoning. Place the chuck roast into a Dutch Oven along with the orange juice, beef stock and onions. Secure the lid on the dutch oven and transfer into the oven to bake for 3.5 - 4 hours.
- After 3.5 - 4 hours, remove the roast from the oven and it should easily shred it into large chunks using two forks. If it's not quite falling apart, place it back into the oven for an additional 30 minutes with the lid on.
- Increase the oven heat to 425F. Toss the shredded pieces of meat with the onions and a sprinkle of more taco seasoning onto a baking sheet and place it back in the oven, uncovered, for 15-25 minutes until it starts to caramelize and get crispy on some parts.
- Make the guacamole while the roast is getting caramelized.
- Char your tortillas over an open flame and assemble your tacos by adding a dollop of guacamole, a large spoonful of the shredded meat, and your favorite taco toppings or salsa.
Notes
- Season aggressively. Chuck roast is a big cut of meat and it can handle bold seasoning. Salt, spices, garlic — don’t hold back.
- Sear before braising. A deep golden crust on all sides builds serious flavor. That browning step is what takes these tacos from good to wow.
- Cook low and slow. Chuck roast needs time to break down and become fall-apart tender. Rushing it is not the move.
- Don’t skimp on liquid. Make sure there’s enough braising liquid to keep the meat moist but not swimming. You want flavor concentration, not soup.
- Shred while warm. The meat pulls apart easiest when it’s hot. Toss it back into the juices so it soaks up every bit of flavor.
- Reduce the sauce if needed. If the braising liquid feels thin, simmer it down a few minutes before mixing it back in. Thick, glossy sauce = better tacos.
- Taste and adjust before serving. A squeeze of lime or pinch of salt at the end can completely wake everything up.
- Warm your tortillas. Heat them directly over a flame or in a dry skillet so they’re pliable and lightly charred.
- Layer thoughtfully. Meat first, then toppings, then something fresh and bright to balance the richness.
- Make extra. Chuck roast tacos reheat beautifully and are perfect for bowls, nachos, or breakfast tacos the next day.
Can I make this recipe in a slow cooker/crockpot? If so, any recommendations on cook time, etc.? Thank you!
Delicious!! I followed the recipe but instead of cooking it in the oven I cooked it in the crockpot. In the crockpot I cooked it on LOW for 8 HOURS. It was perfect.