Description
Tender, slow-cooked chuck roast tacos packed with bold spices and juicy shredded beef, perfect for a comforting and flavorful meal.
Ingredients
- 1.2 kg chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth (240 ml)
- 1/2 cup tomato sauce (120 ml)
- 2 tablespoons lime juice
- 8–10 small tortillas
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 cup diced onions (optional, for serving)
Instructions
- Season the chuck roast evenly with salt, pepper, chili powder, cumin, smoked paprika, garlic powder, and onion powder.
- Heat olive oil in a large pot or Dutch oven over medium-high heat and sear the roast on all sides until browned.
- Remove the roast and sauté sliced onion and minced garlic in the same pot until softened.
- Return the roast to the pot and add beef broth, tomato sauce, and lime juice.
- Cover and cook on low heat for 3–4 hours until the meat is fork-tender, or cook in a slow cooker on low for 6–8 hours.
- Shred the beef using two forks and mix it back into the cooking juices.
- Warm the tortillas.
- Fill tortillas with shredded beef and top with cilantro and diced onions as desired.
- Serve immediately.
Notes
- For extra smoky heat, add chipotle peppers in adobo sauce.
- Add orange juice along with lime juice for a citrus twist.
- Crisp shredded beef in a hot pan for added texture before serving.
- Store leftovers with cooking juices to keep meat moist.
- Freeze cooked beef in portions for up to 3 months.
Nutrition
- Serving Size: 1 portion (2 tacos)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
