chuck roast for tacos recipe

Written BySheba G Updated On
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The Best chuck roast for tacos recipe

I have been making chuck roast for tacos for years now and it is a staple in our house. My kids love taco night and this recipe makes it so easy to feed everyone a delicious and filling meal. The chuck roast gets so tender and flavorful after a long slow cook, it is perfect for busy weeknights or a weekend gathering with friends.

This recipe is not just tasty, it is also a healthier option for taco night. Chuck roast is a good source of protein and iron, and by using simple ingredients you can control the sodium and fat. I love that I can set it and forget it in the slow cooker and come back to a meal that feels special without a lot of fuss. My husband always asks for seconds and it is a great way to use a budget friendly cut of beef.

Whether you are feeding a crowd or just your family on a Tuesday, this chuck roast for tacos recipe is a winner. It is versatile too, you can use the meat for burritos, nachos, or even just on its own with rice. I hope you give it a try and see how easy and delicious it can be.

Slow Cooker Chuck Roast for Tacos

4.8 from 1503 votes

This tender and flavorful chuck roast is perfect for taco night. Slow cooked with simple spices, it shreds easily and makes a hearty filling.

Prep Time15 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 15 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Roast

3 to 4 pound chuck roast
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon onion powder

For the Braising Liquid

1 cup beef broth
1 (14.5 ounce) can diced tomatoes
1 small onion, chopped
3 cloves garlic, minced
2 chipotle peppers in adobo sauce, chopped
1 tablespoon adobo sauce from the can

👨‍🍳Directions

1Pat the chuck roast dry with paper towels. Season all sides with salt, pepper, cumin, chili powder, garlic powder, and onion powder.
2Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3 to 4 minutes per side until browned.
3Place the chopped onion and minced garlic in the bottom of the slow cooker. Put the seared roast on top.
4In a small bowl, mix the beef broth, diced tomatoes, chopped chipotle peppers, and adobo sauce. Pour this mixture over the roast.
5Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until the meat is fork tender.
6Carefully remove the roast from the slow cooker and place it on a cutting board. Let it rest for 10 minutes.
7Shred the meat using two forks. Return the shredded meat to the slow cooker and stir it into the juices. Serve warm on tortillas with your favorite toppings.

🔧Equipment

Slow cooker
Large skillet
Tongs
Cutting board
Two forks for shredding

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 6g❤️Cholesterol: 120mg🧂Sodium: 700mg🌾Total Carbs: 8g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 40g

📝Notes

For a milder flavor, use only one chipotle pepper or omit them. You can also add a can of drained and rinsed black beans to the slow cooker during the last 30 minutes for extra fiber.

Watch Video Of How Slow Cooker Chuck Roast for Tacos Works

This chuck roast for tacos recipe is always a good idea for any occasion. It works well for family gatherings because it is easy to make a lot and everyone can build their own tacos. I hope you enjoy it as much as my family does.

❓ Frequently Asked Questions About Slow Cooker Chuck Roast for Tacos

1. Can I use a different cut of beef for this recipe?

Yes, you can use a brisket or a bottom round roast. Just make sure it has some marbling for tenderness. Cooking times may vary slightly.

2. How do I store leftover chuck roast for tacos?

Store the shredded meat in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Thaw overnight in the fridge before reheating.

3. Can I make this recipe in an Instant Pot?

Absolutely. Use the saute function to sear the roast, then add the remaining ingredients. Cook on high pressure for 60 minutes, then allow a natural release for 15 minutes before shredding.

4. What are the best toppings for these tacos?

I like fresh pico de gallo, shredded lettuce, diced avocado, sour cream, and a squeeze of lime. Crumbled queso fresco or shredded cheese also works well.

5. Can I make this recipe without chipotle peppers?

Yes, you can skip them for a milder flavor. Add an extra teaspoon of chili powder and a pinch of smoked paprika to keep some depth.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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