Description
These Viral Chuck Roast Tacos are a flavorful and tender Mexican-inspired dish featuring slow-cooked chuck roast seasoned with a blend of spices and lime juice. Perfectly shredded and served on warm tortillas with fresh garnishes like cilantro, red onion, and avocado, these tacos make a delicious and satisfying meal for gatherings or weeknight dinners.
Ingredients
Scale
Main Ingredients
- 3-4 lb (1.4-1.8 kg) chuck roast
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 packet taco seasoning or homemade taco seasoning
- 1/2 cup beef broth
- 1/4 cup lime juice (about 2 limes)
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp ground black pepper
- Salt to taste
For Serving and Garnish
- 12 small flour or corn tortillas
- Fresh cilantro, chopped (for garnish)
- Red onion, thinly sliced (for garnish)
- Avocado, sliced (for garnish)
- Salsa or pico de gallo (optional, for serving)
- Lime wedges (for serving)
Instructions
- Sear the Chuck Roast: Heat olive oil in a large skillet over medium-high heat. Season the chuck roast generously with salt and pepper. Once the skillet is hot, sear the roast for 2-3 minutes on each side until browned. Transfer the roast to a slow cooker.
- Sauté Aromatics and Combine Seasonings: In the same skillet, add the chopped onion and minced garlic. Sauté for 1-2 minutes until softened. Add the taco seasoning, chili powder, cumin, smoked paprika, oregano, and beef broth. Stir to combine, scraping up any browned bits from the skillet. Add the lime juice and stir again.
- Slow Cook the Roast: Pour the seasoned liquid over the chuck roast in the slow cooker. Cover and cook on low for 6-8 hours, or on high for 4-5 hours, until the meat is tender and easily shreds with a fork.
- Shred the Meat: Once the chuck roast is cooked, remove it from the slow cooker and place it on a cutting board. Shred the meat using two forks. If the sauce in the slow cooker is too thin, you can let it simmer uncovered for 10-15 minutes to thicken before serving.
- Warm the Tortillas and Assemble: Warm the tortillas in a skillet or microwave. Spoon a generous amount of shredded chuck roast onto each tortilla. Top with fresh cilantro, red onion, avocado, and salsa or pico de gallo.
- Serve: Serve the tacos with lime wedges on the side for squeezing over the top. Enjoy!
Notes
- For a homemade taco seasoning, combine chili powder, cumin, smoked paprika, oregano, salt, and pepper to your taste.
- Use either flour or corn tortillas based on preference or dietary needs.
- Allow the meat sauce to thicken if needed by simmering uncovered to avoid soggy tacos.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Add a sprinkle of cheese or a dollop of sour cream for extra richness, if desired.
