Chuck Roast Tacos

5 from 37 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 Time10

Cook Time4

Total Time4 10

Course: Main Course

Cuisine: Mexican, Tex Mex, Southwestern

Servings: people

Author: Gaby Dalkin

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, 1 cup broth and the quartered onions. Once the timer is up, let the Instant Pot do a natural release of pressure, then remove and transfer the meat to a sheet pan. Tear the meat into pieces, it should shred incredibly easily, then transfer under a broil to caramelize.

Nutrition