These Easy Chuck Roast Tacos are a hit for dinner! You’ll love how tender and tasty the beef becomes after slow cooking. Just add your favorite toppings like cheese and salsa for extra yum!
Honestly, who doesn’t love tacos? They’re like a party in a tortilla! I usually serve them with some chips on the side. It’s an easy meal that always makes everyone smile.
Key Ingredients & Substitutions
Chuck Roast: This cut of meat is perfect for slow cooking. If you can’t find it, you could use a brisket or round roast as alternatives. Just make sure they are well-marbled for the best flavor.
Olive Oil: I like using olive oil for searing, but you can also use vegetable oil or canola oil. They have a higher smoke point and work great too!
Onion and Garlic: These add a ton of flavor! You can swap the yellow onion for a red onion or shallots if you prefer. Fresh garlic is best, but garlic powder can work in a pinch.
Beef Broth: Homemade beef broth is fantastic, but store-bought works just fine. For a lighter flavor, you can use chicken broth or vegetable broth.
Spices: The chili powder and cumin are crucial, but if you’re out, taco seasoning makes an excellent substitute. Adjust the amount to taste, as it can be saltier.
How Do You Achieve Shredded Meat That’s Tender and Flavorful?
The secret to tender meat lies in the slow cooking process. Don’t rush this step! When you cook the chuck roast on low heat, the connective tissues break down, making the meat juicy and easy to shred.
- Start by searing the meat in a hot skillet. This locks in flavor.
- Then transfer to a slow cooker along with the other ingredients and let it cook undisturbed.
- Once done, use two forks to shred the meat while it’s still warm. Mixing it back with the cooking juices keeps it moist and flavorful.
Enjoy putting together your tacos with all the toppings! Each bite will be delicious.
Easy Chuck Roast Tacos
Ingredients You’ll Need:
For The Taco Filling:
- 2 to 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 (14 oz) can diced tomatoes (optional)
- Juice of 1 lime
For Serving:
- Corn or flour tortillas
- Optional toppings: shredded cheese, chopped cilantro, diced onions, sliced jalapeños, sour cream, salsa
How Much Time Will You Need?
This recipe takes around 15 minutes to prepare, plus 7-8 hours of cooking in a slow cooker (or 4-5 hours on high). It’s perfect for a busy day since you can set it and forget it until dinner time!
Step-by-Step Instructions:
1. Sear the Chuck Roast:
Start by heating the olive oil in a large skillet over medium-high heat. Season your chuck roast with salt and pepper on both sides. When the oil is hot, carefully place the roast in the skillet. Sear it for about 4-5 minutes on each side until it’s nicely browned. This gives the meat extra flavor!
2. Prepare for Slow Cooking:
Once the roast is seared, transfer it to your slow cooker. Add the sliced onion and minced garlic on top. Pour in the beef broth and sprinkle over the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. If you’re using diced tomatoes, add those in too. It’s a flavor bomb waiting to happen!
3. Slow Cook the Meat:
Cover the slow cooker with its lid and set it to low for 7-8 hours, or high for 4-5 hours. The goal is to have the meat so tender that it pulls apart with a fork. Check occasionally and enjoy the delicious aroma wafting through your kitchen!
4. Shred the Chuck Roast:
When the cooking time is up, carefully remove the roast from the slow cooker and place it on a cutting board. Using two forks, shred the meat into bite-sized pieces. Don’t forget to mix the shredded meat back into those yummy juices in the slow cooker!
5. Add Lime Juice:
To give your meat a zesty kick, stir in the juice of one lime. This will brighten up the flavors beautifully!
6. Warm the Tortillas:
Prepare your tortillas by warming them following the package instructions. You can do this on a skillet or in the microwave for a few seconds until they’re soft and pliable.
7. Assemble Your Tacos:
Now for the fun part! Take your warm tortillas and fill them with the shredded chuck roast. Top with any of your favorite toppings like shredded cheese, cilantro, diced onions, sliced jalapeños, sour cream, and salsa.
8. Enjoy:**
Dig into your delicious Easy Chuck Roast Tacos! They make for a hearty and satisfying dinner. Yum!
FAQ for Easy Chuck Roast Tacos
Can I Use a Different Cut of Meat?
Yes! While chuck roast is perfect for its tenderness after slow cooking, you can also use brisket or round roast as alternatives. Just keep in mind that cooking times may vary depending on the cut.
Can I Make This Recipe in a Pressure Cooker?
Absolutely! If you’re short on time, you can make these tacos in a pressure cooker. Cook the seared roast for about 60-75 minutes on high pressure, then let it naturally release for 10-15 minutes before shredding.
How Do I Store Leftovers?
Store any leftover shredded meat in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of broth for moisture if needed.
Can I Freeze the Shredded Meat?
Yes, you can freeze the cooked and shredded chuck roast! Let it cool completely, then place it in a freezer-safe container. It will keep well for up to 3 months. To reheat, thaw overnight in the fridge and warm it on the stove or in the microwave.
