For extra flavor, allow shredded beef to rest in cooking juices before serving. Store leftovers with liquid to maintain moisture. Tortillas can be lightly toasted for added texture.
Easy Chuck Roast Tacos Recipe for Dinner
A tender, slow-cooked chuck roast taco recipe packed with savory spices and perfect for an easy, satisfying 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) 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) 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.