Description
These Chuck Roast Tacos feature tender, slow-baked beef chuck roast seasoned with bold taco spices, then crisped to perfection and served on charred tortillas with fresh guacamole and salsa. An easy, flavorful recipe ideal for Taco Tuesday or any casual gathering.
Ingredients
Scale
Beef and Seasoning
- 4 pounds boneless beef chuck roast
- 4 tbsp Dalkin & Co Taco Seasoning
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Cooking Liquids and Vegetables
- 2 onions, quartered
- ½ cup orange juice
- ½ cup beef stock
To Serve
- Small flour tortillas
- 1 recipe guacamole
- Your favorite salsa
Instructions
- Preheat and Season: Preheat your oven to 325°F (163°C). Generously season the chuck roast on both sides with kosher salt, freshly cracked black pepper, and Dalkin & Co taco seasoning to infuse rich flavors.
- Cook the Roast: Place the seasoned chuck roast into a Dutch oven. Add the quartered onions, orange juice, and beef stock to the pot. Secure the lid and transfer it into the preheated oven. Bake for 3.5 to 4 hours until the meat is tender and shreds easily with a fork.
- Shred the Meat: Remove the roast from the oven and use two forks to shred the beef into large chunks. If the meat is not yet tender enough to pull apart easily, cover and return to the oven for an additional 30 minutes.
- Crisp the Meat: Increase the oven temperature to 425°F (218°C). Toss the shredded meat together with the onions and add a bit more taco seasoning on a baking sheet. Spread evenly and bake uncovered for 15 to 25 minutes, allowing parts of the meat to caramelize and crisp up for added texture and flavor.
- Prepare the Tacos: While the meat crisps in the oven, prepare the guacamole recipe of your choice. Char the flour tortillas over an open flame until lightly toasted and smoky. Assemble the tacos by spreading guacamole on each tortilla, topping with the crispy shredded beef, and finishing with your favorite salsa or other preferred taco toppings.
Notes
- For best flavor and texture, use a heavy Dutch oven with a tight-fitting lid to cook the roast slowly and retain moisture.
- If you prefer, corn tortillas can be used instead of flour tortillas.
- Charring the tortillas over an open flame adds an authentic smoky flavor but can be substituted with warming in a dry skillet if preferred.
- Taco seasoning amounts can be adjusted according to taste preferences or replaced with your favorite blend.
- Leftover shredded beef can be stored refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4 hours 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: Chuck Roast Tacos, Slow-Baked Beef Tacos, Crispy Shredded Beef, Mexican Tacos, Easy Beef Recipes
