Description
These Viral Chuck Roast Tacos are the ultimate comfort food, made with slow-cooked chuck roast that’s tender, juicy, and packed with flavor. Perfectly seasoned and shredded, the roast is piled into soft tortillas and topped with fresh, crunchy toppings. These tacos are the perfect blend of savory, juicy meat and fresh garnishes for a delicious meal.
Ingredients
Scale
For the Chuck Roast:
- 3–4 lb (1.4–1.8 kg) chuck roast
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 packet taco seasoning or homemade taco seasoning (see below)
- 1/2 cup beef broth
- 1/4 cup lime juice (about 2 limes)
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp ground black pepper
- Salt to taste
For the Tacos:
- 12 small flour or corn tortillas
- Fresh cilantro, chopped (for garnish)
- Red onion, thinly sliced (for garnish)
- Avocado, sliced (for garnish)
- Salsa or pico de gallo (optional, for serving)
- Lime wedges (for serving)
Instructions
- Sear the Chuck Roast: Heat olive oil in a large skillet over medium-high heat. Season the chuck roast generously with salt and pepper. Once the skillet is hot, sear the roast for 2-3 minutes on each side until browned. Transfer the roast to a slow cooker.
- Prepare the Cooking Liquid: In the same skillet, add the chopped onion and minced garlic. Sauté for 1-2 minutes until softened. Add the taco seasoning, chili powder, cumin, paprika, oregano, and beef broth. Stir to combine, scraping up any browned bits from the skillet. Add the lime juice and stir again.
- Slow Cook: Pour the seasoned liquid over the chuck roast in the slow cooker. Cover and cook on low for 6-8 hours, or on high for 4-5 hours, until the meat is tender and easily shreds with a fork.
- Shred the Meat: Once the chuck roast is cooked, remove it from the slow cooker and place it on a cutting board. Shred the meat using two forks. If the sauce in the slow cooker is too thin, you can let it simmer uncovered for 10-15 minutes to thicken before serving.
- Assemble the Tacos: Warm the tortillas in a skillet or microwave. Spoon a generous amount of shredded chuck roast onto each tortilla. Top with fresh cilantro, red onion, avocado, and salsa or pico de gallo.
- Serve: Serve the tacos with lime wedges on the side for squeezing over the top. Enjoy!
Notes
- If you don’t have a slow cooker, you can also make this recipe in the oven. Cook the roast in a covered Dutch oven at 300°F (150°C) for about 3-4 hours, until tender.
- Feel free to customize the toppings with cheese, sour cream, or hot sauce, based on your preference.
- Leftovers can be stored in the fridge for up to 3 days and are great for making burritos or taco bowls.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican, American
Nutrition
- Serving Size: 1 taco (with toppings)
- Calories: 300 kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3 g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 30mg