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Chuck Roast Taco Recipe

A delightful way to turn a humble cut of meat into a fiesta on your plate, packed with flavor and a tender texture that melts in your mouth.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds chuck roast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup beef broth
  • 12 small corn or flour tortillas
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup shredded cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped cilantro

Equipment

  • Slow cooker
  • Knife and cutting board
  • Measuring cups and spoons
  • Serving platter
  • Forks for shredding

Method
 

  1. Start by trimming excess fat from the chuck roast.
  2. Rub the roast with salt, pepper, chili powder, cumin, garlic powder, and onion powder.
  3. In a skillet, heat olive oil over medium-high heat.
  4. Sear the meat on all sides until golden brown.
  5. Transfer the seared roast into the slow cooker.
  6. Pour the beef broth over the roast.
  7. Cover and cook on low for 8 hours.
  8. Once cooked, remove the roast and shred it using two forks.
  9. Warm the tortillas and fill them with the shredded meat.
  10. Top with lettuce, tomatoes, cheese, sour cream, and cilantro.

Notes

For even more flavor, add a squeeze of lime juice over the assembled tacos.