Slow cooking ensures maximum tenderness. Let shredded beef simmer in juices before serving for the juiciest texture. Freeze leftovers with cooking liquid for best reheating results.
Ultimate Easy Chuck Roast Tacos Recipe Juicy Taco Night
Slow-cooked chuck roast shredded into tender, juicy taco filling seasoned with bold spices and citrus for the ultimate homemade taco experience.
Ingredients
Scale
3 pounds (1.4 kg) beef chuck roast
1 ½ teaspoons salt
1 teaspoon black pepper
1 tablespoon (15 ml) olive oil
1 medium onion (150 grams), diced
4 garlic cloves, minced
1 tablespoon (8 grams) chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
1 teaspoon ground coriander
1 tablespoon (15 grams) tomato paste
1 cup (240 ml) beef broth
½ cup (120 ml) orange juice
2 tablespoons (30 ml) lime juice
12–16 tortillas
½ cup (75 grams) diced onion
½ cup (20 grams) chopped cilantro
1 cup (120 grams) shredded lettuce
1 cup (120 grams) shredded cheese
Lime wedges
Instructions
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Season and sear chuck roast until browned.
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Sauté onion and garlic; toast spices.
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Add tomato paste, broth, orange juice, and lime juice.
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Return roast and simmer covered 3 hours until tender.
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Shred meat and simmer in juices 10–15 minutes.
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Warm tortillas and fill with beef and toppings.