Dinner

Chuck Roast Tacos Recipe

ByJulian Dempsey February 18, 2026February 18, 2026

Introduction

These Chuck Roast Tacos are the perfect blend of tender, flavorful beef and vibrant toppings. Slow-cooked to melt-in-your-mouth perfection, they offer a delicious twist on classic tacos that’s sure to impress family and friends.

Three soft white corn tortillas with light brown grill marks are folded and filled with shredded dark brown beef at the bottom layer, topped with a layer of green guacamole mixed with small red tomato pieces, and garnished with fresh green cilantro leaves on top. The tacos rest on a wooden board, with bright green lime wedges placed between the tacos on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pounds boneless beef chuck roast
4 tbsp Dalkin & Co taco seasoning
Kosher salt and freshly cracked black pepper
2 onions, quartered
½ cup orange juice
½ cup beef stock
Small flour tortillas
1 recipe guacamole
Your favorite salsa

Instructions

Step 1: Preheat your oven to 325°F (163°C). Generously season the chuck roast on both sides with salt, pepper, and taco seasoning.
Step 2: Place the seasoned roast into a Dutch oven. Add the orange juice, beef stock, and quartered onions. Secure the lid and transfer the pot to the oven. Bake for 3.5 to 4 hours, or until the meat is tender and easily shreds with a fork.
Step 3: Remove the roast from the oven and shred it into large chunks using two forks. If the meat isn’t tender enough, return it to the oven with the lid on for an additional 30 minutes.
Step 4: Increase the oven temperature to 425°F (218°C). Toss the shredded meat with the onions and a bit more taco seasoning on a baking sheet. Place it in the oven, uncovered, for 15-25 minutes until parts of the meat caramelize and crisp up.
Step 5: While the meat crisps, prepare the guacamole. Char the tortillas over an open flame for added flavor. Assemble the tacos by spreading guacamole on each tortilla, adding the shredded meat, then topping with your favorite salsa or other toppings.

Tips & Variations

For extra smoky flavor, add a chipotle pepper in adobo sauce to the beef stock before cooking.
Use corn tortillas for a gluten-free option and char them for authentic taste.
Leftover shredded beef works great in burritos or quesadillas the next day.

Storage

Store leftover shredded beef in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over medium heat with a splash of beef stock to keep it moist. The cooked meat can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Three soft corn tortillas are arranged standing side by side on a wooden board. Each tortilla holds a base layer of shredded dark brown beef with a moist, tender texture. On top of the beef, there is a scoop of chunky green guacamole that looks creamy, followed by diced red tomatoes and chopped fresh green cilantro leaves scattered over all the tacos. A wedge of bright green lime rests next to the tacos on the board. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another cut of beef instead of chuck roast?

Chuck roast is ideal because of its marbling and tenderness when slow-cooked, but you can substitute brisket or shoulder roast for similar results.

How do I make guacamole from scratch?

To make simple guacamole, mash ripe avocados with lime juice, salt, diced tomatoes, onions, cilantro, and a bit of jalapeño if you like heat. Mix until creamy but still chunky.