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Irresistible Chuck Roast Tacos

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Tender, spiced chuck roast tacos perfect for Taco Tuesdays or any gathering.

Ingredients

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  • 3 pounds Chuck Roast (substitute with brisket or round roast if desired)
  • 2 tablespoons Olive Oil (can be substituted with vegetable or canola oil)
  • 1 large Onion (consider red onion or shallots for variation)
  • 4 cloves Garlic (fresh is best; garlic powder can work in a pinch)
  • 2 cups Beef Broth (you can use chicken or vegetable broth as alternatives)
  • 2 tablespoons Chili Powder (or taco seasoning as an alternative)
  • 1 tablespoon Cumin
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Oregano
  • 1 teaspoon Salt (adjust to taste)
  • 1 teaspoon Black Pepper (adjust to taste)
  • 2 tablespoons Lime Juice (freshly squeezed)
  • 12 medium Tortillas (warm them just before serving)
  • Garnishes (cheese, cilantro, diced onions, jalapeños, sour cream, salsa, as desired)

Instructions

  1. Start by heating the olive oil in a large skillet over medium-high heat. Season the chuck roast generously with salt and black pepper. Once the oil is hot, sear the roast on all sides until it’s beautifully browned.
  2. Remove the chuck roast from the skillet and set it aside. In the same skillet, add the chopped onion and sauté for about 3-4 minutes until translucent. Then, toss in the minced garlic and sauté for another minute.
  3. Return the chuck roast to the skillet with the sautéed onions and garlic. Sprinkle in the chili powder, cumin, smoked paprika, oregano, and lime juice.
  4. Pour the beef broth over the meat and bring it to a gentle simmer. Cover the skillet, reduce heat to low, and let the roast cook for about 3-4 hours.
  5. Once the meat is tender and falling apart, remove it from the skillet and let it rest. With two forks, shred the beef into bite-sized pieces.
  6. Return the shredded meat to the skillet with the cooking juices. Give it a gentle stir to mix and allow the flavors to combine.
  7. In the last moments of cooking, warm your tortillas in a dry skillet for about 30 seconds on each side or wrap them in foil and place them in a warm oven.
  8. Now comes the fun part—assembly! Spoon a generous amount of the flavorful shredded beef onto each tortilla and top with desired garnishes.

Notes

For added zest, marinate the chuck roast overnight with the spices and lime juice before cooking. Consider using a pressure cooker for a quicker version of this recipe.

Nutrition

Find it online: https://pennykitchenz.com/irresistible-chuck-roast-tacos-taco-tuesday-bliss/

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