Chuck Roast Tacos

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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!

A platter with shredded chuck roast on a table with a bowl of guacamole, a bowl of salsa, some tortillas wrapped in a kitchen towel and a few prepped tacos in a plate.


 

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.

A platter with shredded chuck roast on a table with a bowl of guacamole, a bowl of salsa, some tortillas wrapped in a kitchen towel and a few prepped tacos in a plate.

Ingredients & Substitutions

Mise en place of all ingredients required to make chuck roast tacos.
  • 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.

How to Make Chuck Roast Tacos

A blue dutch oven with two chuck roast seasoned with salt, pepper and taco seasoning on both sides.

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.

A blue dutch oven with two chuck roast seasoned with salt, pepper and taco seasoning on both sides, along with orange juice, beef stock and onion wedges.

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.

A baking sheet with shredded cooked chuck roast, and onions it cooked with.

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.

A baking sheet with shredded chuck roast and tongs, and a wooden platter with a taco, comprising a charred tortilla topped with guacamole, shredded chuck roast and salsa.

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

Alternatively: this recipe is great in an instant pot. If you opt for that route of cooking, cut the chuck roast in half. Place into the Instant Pot and cook for 1 hour and 10 minutes with ½ cup orange juice and the quartered onions. Once the timer is up, remove and transfer to a sheet pan. Tear the meat into pieces, it should shred incredibly easily, then transfer under a broil to caramelize.

A platter with shredded chuck roast on a table with a bowl of guacamole and a few prepped tacos in a plate.

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

Author: Gaby Dalkin
5 from 21 votes
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!
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Course
Cuisine Mexican, Tex Mex, Southwestern
Servings 10 people

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

This recipe is great in an instant pot. If you opt for that route of cooking, cut the chuck roast in half. Place into the Instant Pot and cook for 1 hour and 10 minutes with ½ cup orange juice and the quartered onions. Once the timer is up, remove and transfer to a sheet pan. Tear the meat into pieces, it should shred incredibly easily, then transfer under a broil to caramelize.  

Nutrition Information

Calories: 341kcal | Carbohydrates: 3g | Protein: 35g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 152mg | Potassium: 660mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 49IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 4mg
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39 Comments

  1. 5 stars
    The chuck meat comes out so flavorful and most of the fat melted away. I put mine in a taco bowl and it was delicious. Will definitely make this recipe again.

  2. 5 stars
    Delicious! Making it for the second time now (testing it out in the slow cooker) and I can't wait for dinner time!

  3. LOVED THIS RECIPE! Great for
    Parties! Could I also cook it in a crock pot?
    Instructions for that? Tips?

  4. Hi Gaby! I couldn’t find 1 piece of 4# chuck roast so instead I gave a 2.03# and 2.33# and put them in my le creuset…but added 3/4’s cups each of oj and beef broth…should it cook shorter time because it’s 2 smaller hunks of meat? If so what time? Thank you! Love your recipes❤️Sarah

    1. just seeing this! sorry! You'll want to cook it until the meat is falling apart 🙂

  5. 5 stars
    SO GOOD. And really not hard at all to make. I used 2 taco seasoning packets in lieu of that taco seasoning mentioned in the recipe. My husband is also v picky and he loved this! 10/10

  6. 5 stars
    This was amazing! So easy and so flavorfull, even the kids loved it! I also added liquid smoke when cooking it in the oven and it added a rich smokiness. We served it with pickled red onions and guacamole, cheese and sour cream. Served with a side in cinnamon sweet potato.

  7. 5 stars
    This was insanely good. Made it for 5 of us and only had a small amount of beef left over! Did a taco bar with red cabbage slaw, cilantro, onions, salsa, guac, cheese, radishes. Great for a crowd. Incredible flavors on the beef and loved the crispy parts. 4 hours was perfect to shred it!

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