VIRAL CHUCK ROAST TACOS
Who doesn’t love a taco spread? By now, you probably know that tacos are a love language for me, but these chuck roast tacos hold a special place in my heart.
After posting and sharing my Viral Chuck Roast, so many of you let me know that your favorite way to use the tender roast happens to be mine as well — in a taco spread! I’m always so inspired by your creations, so keep them coming on my Instagram, @olivia.adriance.
If the idea of a chuck roast intimidates you, don’t fret. These tacos are incredibly easy to make, partly because chuck roast is such a forgiving piece of meat. The roast cooks low and slow in the oven, allowing you to go about your day without standing over the hot stovetop. And you’ll know when it’s done when it’s tender and literally shredding apart.
Not to mention, chuck roast is a less expensive cut of meat (much cheaper than a ribeye or New York strip steak). That’s why it’s the perfect dinner for a crowd, and my go-to whenever I’m having friends or family over for an informal gathering and want a crowd-pleaser. There’s less fuss when everyone serves themselves and can top their tacos to their own liking.
That said, this recipe is also great for a weeknight when you don’t want to put much thought into cooking but still want something absolutely delicious. So give it a try and let me know what you think!
Ingredients for Chuck Roast Tacos
Chuck Roast: Boneless chuck roast is the star here, so look for one with enough fat marbling. Fat equals flavor, meaning all the juices that run out of the meat will be the base for the sauce.
Guacamole: Is there anything better than freshly made guac? My recipe is simple and requires just a few staple ingredients: avocado, lime, red onion, and cilantro. Of course, you can buy pre-made guacamole if you’re in a pinch.
Tacos: I like to top these with white onion, cilantro, and salsa – my favorite is salsa macha but use whatever salsa you love. It gives just enough bite and pairs well with the tender, fatty chuck roast. As for the taco shell itself, I’m partial to the @sietefoods brand for a flour tortilla-like experience or organic, non-GMO corn tortillas.
How to Make Chuck Roast Tacos
MAKE THE CHUCK ROAST
Preheat your oven to 325°F. Season the chuck roast generously on both sides with the salt, pepper, and taco seasoning. Add roast to a Dutch Oven or baking dish with a lid (or use aluminum foil). Bake for 1 hour per pound of meat, so a 4 pound chuck roast will bake for 4 hours.
When done, remove the roast from the oven and shred into large chunks using two forks. If the roast isn’t fork tender and literally falling apart, put it back in the oven for another 30 minutes or so.
Raise the oven temperature to 425°F. Toss the shredded pieces of chuck roast around in the rendered fat (this is what makes it so juicy!) and place it back in the oven, uncovered for another 20 to 25 minutes. Remove from the oven when the ends have gotten crusty.
MAKE THE GUACAMOLE
While the chuck roast is finishing, make your guacamole. Mash the avocados and mix well with the lime juice and orange juice. Season with salt and pepper, to taste. Stir in the chopped red onion and cilantro.
ASSEMBLE THE TACOS
Heat your tortillas by either zapping them in the microwave for a few seconds, heating them in a pan on the stove, or char them over an open flame (my favorite method, especially with @sietefoods Cassava Flour tortillas).
Make your taco. Add a dollop — or two — of guacamole followed by the tender chuck roast, white onion, cilantro, and salsa macha. Yum!
Tips for Making the Perfect Chuck Roast Tacos
Here are answers to some of the questions I’m asked the most!
- Cooking Method: Chuck roast is a fattier piece of meat, so as the fat renders down in the oven the meat stays juicy and moist. Because of this, there’s no need to add any additional liquid to the pan! There’s also no need to dirty up another pan and sear the meat ahead of time. Popping the fully cooked roast back in the oven uncovered for 30 minutes does a nice job of crisping it up. And we all know the crispy bits are the most coveted and delicious!
- Reheating: Leftover chuck roast heats up nicely for lunches and dinners throughout the week. Simply add it to a skillet with a bit of water until heated through.
- Cookware: I love making this in my Le Creuset Dutch Oven, but if you don’t have one then use any ceramic oven dish with a lid. Aluminum foil also works just fine if you don’t have a baking dish with an oven-safe lid.
- Salt: Kosher salt is the way to go here. Flaky sea salt is a great finishing salt, like on my Crispy Baked Salt and Vinegar Potatoes. For cooking purposes, I lean towards kosher salt most of the time.
- Tortillas: And as for the tortillas, I like to use organic, non-GMO corn tortillas or grain-free cassava or almond flour tortillas (@sietefoods is my brand of choice).
- Salsa macha: I’ve been loving the @ensenadatx brand from my hometown of Austin.
Other Taco Recipes You’ll Love
VIRAL CHUCK ROAST TACOS
Ingredients
- 1 boneless beef chuck roast about 4 pounds
- Salt and pepper to season
- 2 tablespoons taco seasoning
Guacamole:
- 3 large avocados
- 2 limes juiced
- ½ an orange juiced (optional); can substitute more lime juice
- 2-3 tablespoons red onion finely chopped
- ¼ cup fresh cilantro chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
For serving:
- Tortillas
- White onion finely chopped
- Fresh cilantro chopped
- Salsa macha or your favorite salsa
Instructions
- Preheat your oven to 325°F. Season your chuck roast generously on both sides with salt, pepper, and taco seasoning. Add to a Dutch Oven or baking dish, and cover with either the dish lid or a piece of aluminum foil. Bake for 1 hour per pound of meat, so a 4 lb roast will bake for 4 hours.
- Remove the roast from the oven and shred it into large chunks using two forks. If the roast is not pulling apart easily, put it back in the oven for 30 minutes.
- Raise the oven heat to 425°F.
- Toss the shredded pieces of roast around in the rendered fat and place it back in the oven, uncovered, for 20-25 minutes or until you see some nice crispy ends. This is the good part!
- While the roast is finishing, make your guacamole. Mash your avocado and combine with lime juice, orange juice (if using), salt, and pepper. Taste and add more lime and salt if needed. Stir in your chopped red onion and cilantro.
- Heat your tortillas.
- Assemble your tacos by adding a layer of guacamole, chuck roast, and your toppings of choice such as white onion, cilantro, and salsa macha.
- Serve and ENJOY!!
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