For maximum tenderness, cook until the beef easily shreds with a fork. Store leftovers in cooking juices to maintain moisture. Warm tortillas just before serving for best texture.
Irresistible Easy Chuck Roast Tacos Recipe for Dinner Slow Cooked Bliss
Tender, slow-cooked shredded chuck roast seasoned with warm spices and served in soft tortillas for the ultimate comforting taco dinner.
Ingredients
Scale
3 pounds (1.4 kg) chuck roast
1 tablespoon (15 ml) olive oil
1½ teaspoons (9 g) kosher salt
1 teaspoon (5 g) freshly ground black pepper
2 teaspoons (6 g) ground cumin
2 teaspoons (6 g) chili powder
1 teaspoon (3 g) smoked paprika
1 teaspoon (3 g) dried oregano
1 medium yellow onion, diced (about 1 cup / 150 g)
4 cloves garlic, minced
1 cup (240 ml) beef broth
½ cup (120 ml) tomato sauce
1 tablespoon (15 ml) fresh lime juice
12 small corn or flour tortillas
1 cup (120 g) shredded lettuce
1 cup (150 g) diced tomatoes
½ cup (75 g) diced red onion
½ cup (60 g) shredded cheddar or Monterey Jack cheese
½ cup (120 g) sour cream
¼ cup (15 g) chopped fresh cilantro
Instructions
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Season chuck roast with salt, pepper, cumin, chili powder, smoked paprika, and oregano.
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Heat olive oil in a Dutch oven over medium-high heat and sear roast on all sides. Remove and set aside.
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Sauté onion for 3–4 minutes. Add garlic and cook 30 seconds.
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Stir in beef broth and tomato sauce, scraping browned bits.
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Return roast to pot, cover, and simmer on low for 3–3½ hours until fork-tender.
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Shred beef and return to pot with lime juice. Simmer 10–15 minutes.
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Warm tortillas and fill with shredded beef and desired toppings.