Description
These viral chuck roast tacos feature tender, slowly cooked beef infused with classic taco spices and aromatics. The chuck roast is first seared to lock in flavor before being slow-cooked in a savory broth seasoned with chili powder, cumin, smoked paprika, and lime juice. Served on warm tortillas and topped with fresh cilantro, red onion, avocado, and salsa, these tacos offer a deliciously hearty and satisfying meal perfect for any taco night.
Ingredients
Scale
Meat and Marinade
- 3-4 lb (1.4-1.8 kg) chuck roast
- 1 tbsp olive oil
- 1/2 cup beef broth
- 1/4 cup lime juice (about 2 limes)
Seasonings
- 1 packet taco seasoning or homemade taco seasoning (see below)
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp ground black pepper
- Salt to taste
Vegetables and Aromatics
- 1 onion, chopped
- 3 garlic cloves, minced
To Serve
- 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 to develop flavor. Transfer the seared roast to a slow cooker.
- Sauté Aromatics and Mix Sauce: In the same skillet, add the chopped onion and minced garlic. Sauté for 1-2 minutes until softened and fragrant. Add the taco seasoning, chili powder, cumin, smoked paprika, oregano, and beef broth, stirring to combine. Scrape up any browned bits from the skillet for added flavor. Add the lime juice and stir again.
- Slow Cook the Roast: 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: Remove the chuck roast from the slow cooker and place it on a cutting board. Use two forks to shred the meat finely. If the cooking liquid is too thin, simmer it uncovered for 10-15 minutes to thicken before combining with the shredded meat.
- Warm the Tortillas: Heat the tortillas in a skillet over low heat or microwave them until warm and pliable, ready to hold the taco fillings.
- Assemble the Tacos and Serve: Spoon a generous portion of the shredded chuck roast onto each warm tortilla. Top with chopped fresh cilantro, thinly sliced red onion, avocado slices, and optional salsa or pico de gallo. Serve with lime wedges on the side for squeezing over the tacos.
Notes
- For extra smoky flavor, consider adding a chipotle pepper or smoked salt to the seasoning mix.
- Use corn tortillas for a gluten-free option and flour tortillas for a softer texture.
- Leftover shredded beef can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- If you don’t have a slow cooker, this recipe can be adapted using a heavy pot on low heat for several hours or an Instant Pot with appropriate timing.
- Adjust salt and pepper to taste, especially if the taco seasoning packet already contains salt.
