Description
These Viral Chuck Roast Tacos are ultra-tender, juicy, and bursting with bold, zesty flavor. A slow-cooked chuck roast seasoned with taco spices pairs perfectly with fresh homemade guacamole for a taco night that’s impossible to forget.
Ingredients
Units
Scale
- 1 boneless beef chuck roast, about 4 pounds
- Salt and pepper, to season
- 2 tablespoons taco seasoning
- Guacamole:
- 3 large avocados
- 2 limes, juiced
- 1/2 an orange, juiced (optional; can substitute more lime juice)
- 2–3 tablespoons red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat your oven to 300°F (150°C) or set your slow cooker to low.
- Season the chuck roast generously with salt, pepper, and taco seasoning.
- Place the roast in a Dutch oven or slow cooker and cook for 3–4 hours in the oven (covered) or 6–8 hours in the slow cooker, until fork-tender and easy to shred.
- Once cooked, shred the beef with two forks and mix it with the juices in the pot.
- While the beef is cooking, prepare the guacamole: Mash the avocados in a bowl, then stir in lime juice, orange juice (if using), red onion, cilantro, salt, and pepper. Adjust seasoning to taste.
- Assemble the tacos by filling tortillas with the shredded chuck roast and topping with the guacamole. Add any additional toppings you like, such as salsa, cheese, or lettuce.
- Serve immediately and enjoy!
Notes
- This recipe works great with leftover roast beef as well.
- You can also use a pressure cooker to cut down the cook time significantly (about 60–70 minutes on high pressure).
- Customize your taco toppings with sour cream, jalapeños, or pickled onions.
Nutrition
- Serving Size: 1 taco with guacamole
- Calories: 390
- Sugar: 1g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg