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Chuck Roast Tacos

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These chuck roast tacos are filled with fall-apart tender beef braised in a smoky chipotle sauce and piled into flour tortillas with cilantro lime sauce, pickled onions, and Cotija. An easy make-ahead weeknight dinner that tastes like it took all day.

  • Author: Kylie
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 45 minutes
  • Total Time: 3 hours
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Cooking
  • Cuisine: American

Ingredients

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Instructions

  1. HEAT. Add 2 tablespoons olive oil to a 5 quart braising pan or Dutch oven over medium-high heat. Allow to heat up for a few minutes. While the pan is heating, set the oven to 325 degrees. 
  2. SEASON. Cut chuck roast into 4 equal pieces. Season liberally with salt and pepper on all sides.
  3. SEAR. Sear beef for 3-4 minutes per side until deeply browned. Don’t crowd the pot – cook the beef in batches if needed, and add more oil if the pan gets dry. Remove beef and transfer to a plate. 
  4. SAUTE. Without wiping out the pan, add the remaining tablespoon of olive oil and leave the heat over medium-high. Add onion and a couple pinches of salt and pepper. Cook, stirring occasionally for 5 minutes. Add garlic, taco seasoning, chipotles in adobo, and tomato paste, along with a couple pinches of salt and pepper. Cook, stirring frequently for about a minute.
  5. DEGLAZE. Stir in a couple splashes of broth to deglaze the pan and use a wooden spoon to scrape all the yummy bits off the bottom of the pan.
  6. BRAISE. Stir in the remaining broth, then add bay leaves. Nestle seared chunks of beef into the braising liquid. It should come about halfway up the sides of the beef. Cover with a tight-fitting lid and put in the oven to braise for 2.5-3 hours or until the beef shreds easily with two forks. If you’re able to, flip each piece of beef over halfway through to ensure even braising. 
  7. SHRED. Shred beef in the pot so it can soak up the juices. Stir in lime juice.
  8. SERVE. Warm tortillas and serve shredded beef with creamy cilantro lime sauce, pickled onions, Cotija, cilantro, and lime wedges.
  9. REVIEW. If you loved this recipe, please leave a 5-star rating and review below.

Equipment

Notes

  • Don’t skip cutting the roast into 4 pieces. It adds more surface area to get that delicious sear, and it helps to cook the beef more quickly. Those deeply browned edges are where a ton of the flavor in this dish comes from, so give the beef its full 3-4 minutes per side even if you’re tempted to rush it.

  • The braising liquid should only come about halfway up the beef, not cover it completely. Too much liquid steams the meat instead of braising it, and you’ll lose some of that concentrated flavor.

  • If your Dutch oven or 5 quart braising pan doesn’t have a tight-fitting lid, cover it tightly with foil first, then add the lid to help lock in moisture during that long braise.

Nutrition

  • Serving Size: 1/8 of the meat
  • Calories: 296
  • Sugar: 1.9 g
  • Sodium: 315.5 mg
  • Fat: 13.9 g
  • Carbohydrates: 6.4 g
  • Fiber: 0.8 g
  • Protein: 34.7 g
  • Cholesterol: 100.5 mg

Find it online: https://midwestfoodieblog.com/chuck-roast-tacos/