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juicy beef chuck roast tacos recipe

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!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Meat
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

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

Instructions
 

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!

Video

Notes

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