Juicy Beef Chuck Roast Tacos Recipe
These beef chuck roast tacos are packed with bold flavors! Juicy, slow-cooked beef is shredded and stuffed into crispy, cheese-filled corn tortillas. Seasoned with a rich blend of spices and topped with fresh onions and cilantro, these tacos are crispy, cheesy, and melt-in-your-mouth delicious!
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Meat
Cuisine Mexican
Servings 4
Calories 450 kcal
For the Pot Roast:
- 2 ½ lbs chuck roast
- 1 tbsp olive oil for searing
- ½ tbsp salt
- ½ tbsp black pepper
For the Sauce & Seasoning:
- 1 onion chopped
- 3 garlic cloves minced
- 1 jalapeño sliced
- 1 tbsp tomato paste
- 1 tbsp all-purpose flour
- 2 cups beef broth
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp chicken bouillon
- 2 beef bouillon cubes dissolved in broth
- 1 tbsp Lipton Onion Soup Mix
- 1 tbsp ranch seasoning
- 3 tbsp pickled jalapeño juice
- 1 sprig rosemary
- 2 bay leaves
For the Tacos:
- Corn tortillas or flour tortillas
- Shredded Mexican queso cheese
- Chopped onions
- Fresh cilantro
- Reserved beef fat for frying tortillas
Prepare & Sear the Chuck Roast
Pat the chuck roast dry and cut it in half.
Drizzle with olive oil and rub it in.
Mix salt and black pepper, then season the meat on all sides.
Heat a pressure cooker or Dutch oven on the sauté setting.
Add olive oil, place the chuck roast in, and sear for 3 minutes per side until browned.
Remove the roast and set it aside.
Prepare the Sauce
In the same pot, add onions, garlic, and jalapeños.
Stir in tomato paste and flour, cooking for about 60 seconds.
Pour in beef broth and stir to deglaze the pot.
Season & Cook the Pot Roast
Return the seared roast to the pot.
Sprinkle in onion powder, garlic powder, smoked paprika, cumin, chicken bouillon, and dissolved beef cubes.
Add Lipton Onion Soup Mix, ranch seasoning, and pickled jalapeño juice.
Drop in rosemary and bay leaves.
Cover and pressure cook for 40 minutes.
Shred the Beef & Remove Fat
Transfer the cooked roast to a bowl and shred it using forks.
Skim excess fat from the sauce and reserve for frying tortillas.
Add some sauce back into the shredded beef to keep it moist.
Assemble the Tacos
Heat a skillet over medium heat.
Dip each tortilla in the reserved beef fat and place it on the skillet.
Sprinkle queso cheese over the tortilla.
Add shredded beef, chopped onions, and cilantro.
Fold the tortilla in half and cook until crispy.
Repeat until all tacos are assembled.
Serve & Enjoy
Remove the tacos from the skillet and let them cool slightly.
Serve hot and enjoy the crispy, cheesy, flavorful tacos!
Health Benefits of Beef Chuck Roast Tacos
- High in Protein: Supports muscle growth and repair with high-quality beef protein.
- Rich in Iron: Helps prevent anemia and boosts energy levels.
- Healthy Fats: Provides essential fatty acids for brain and heart health.
- Antioxidant-Rich: Garlic, onions, and cilantro contain antioxidants that support immunity.
- Boosts Metabolism: Spices like cumin and smoked paprika aid digestion and metabolism.
- Bone Health: Cheese offers calcium and vitamin D for strong bones.
- Gut Health: Pickled jalapeños provide probiotics for a healthy digestive system.
- Gluten-Free Option: Corn tortillas make this meal suitable for gluten-sensitive individuals.
Keyword Beef Chuck Roast Tacos, Slow cooker beef recipes