Description
Juicy and flavorful chuck roast tacos made with slow-cooked beef, fresh toppings, and warm tortillas—perfect for an easy, crowd-pleasing dinner!
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
Preheat oven to 325°F. Pat roast dry, then season generously with salt, pepper, and taco seasoning.
Place roast in a Dutch oven with onions, orange juice, and beef stock. Cover and bake for 3.5–4 hours until fork-tender.
Remove roast, shred with two forks. If tough, cook 30 minutes longer.
Increase oven to 425°F. Spread shredded beef and onions on a baking sheet, drizzle with juices, and bake 15–25 minutes until crispy.
Char tortillas. Assemble tacos with guacamole, shredded beef, and salsa. Enjoy!
Notes
Can also be made in a slow cooker on LOW for 8 hours or HIGH for 5 hours.
Leftovers can be refrigerated for 4 days or frozen for up to 3 months.
Crisping the meat in the oven after shredding makes it extra flavorful.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner , lunch
- Method: Slow Cooked + Oven Finish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tacos
- Calories: 285 kcal
- Sugar: 2 g
- Sodium: 410 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 70 mg