Slow-Cooked Chuck Roast Tacos
Chuck roast tacos are a nice variation for your next Taco Tuesday! I love a great chuck roast anyway, so Slow-Cooked Chuck Roast Tacos rank high on my favorites list!
My Mama used to prepare a roast every Sunday. I remember how it literally fell apart because it was so tender. I tried recreating that meal for several years until I discovered that it is all about the cut of roast. Chuck roast is well-marbled and is the preferred cut for pot roast. I had been buying eye round and bottom round which are both too lean for the delicious flavor I was used to. If you’re interested in learning more about different cuts of roast, check out this article: https://justcook.butcherbox.com/know-your-roast-cuts-12-different-kinds-of-roast/
I happen to prefer cooking my roast in the oven rather than crockpot, but most people love to use the crockpot so they can cook it all day. Unless I am making the Slow-Cooked Chuck Roast Tacos, I prefer very simple spices of salt, pepper and garlic on my roast. If you aren’t using a slow cooker, put your roast in a deep, covered dish. Do not cover the dish with foil only because too much juice will release during the cooking phase. In addition, I do not use aluminum foil to bake with due to the theory that exposure over time might be linked to health concerns like neurotoxicity or an increased risk of Alzheimer’s disease. It’s not worth the risk for me even if untrue. If you’re concerned about this too, consider using alternatives like parchment paper or glass bakeware.
Turning the roast into a delicious taco is easy! We don’t eat tortillas in my house due the junk that are in most that you would buy in a store. Sometimes, we use lettuce as our “wrap” but I found the UNBUN brand in the frozen section of my local grocery store and they are about as clean as any I have found. Be cautious when selecting products marketed for KETO, as some may contain unexpected ingredients. If you do, check the label. You will be shocked what is in them!
Hope you enjoy the Slow-Cooked Chuck Roast Tacos!
Slow-Cooked Chuck Roast Tacos
Ingredients
- 2-3 lb chuck roast
- 1 tbsp olive oil
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 cup beef broth
- Fresh tortillas corn or grain-free
- 1 cup shredded cheese optional
- Toppings: chopped cabbage or lettuce onion, cilantro, salsa, cilantro, avocado, lime wedges
Instructions
- Rub the chuck roast with olive oil, cumin, paprika, chili powder, garlic powder, onion powder, salt, and pepper.
- Heat a large skillet over medium-high heat and sear the roast on all sides to develop a rich, brown crust.
- Transfer the roast to a slow cooker and pour the beef broth over it.
- Cook on low for 6-8 hours or until the roast is fall-apart tender. If preferred, you can cook the roast in the oven @ 340 degrees, COVERED for 2 1/2 hours.
- Shred the beef with two forks and serve it on warm tortillas with your choice of toppings, such as shredded cabbage or lettuce, salsa, avocado, cilantro, shredded cheese and a squeeze of lime.