Juicy chuck roast tacos slow cooked then shredded into tender beef and served with your favorite toppings in a corn or flour tortilla.
Dive into the world of juicy and tender chuck roast tacos! Bursting with savory flavors and succulent meat, these tacos are sure to elevate your taste buds to new heights. In this article, I’ll show you how to masterfully prepare and season the chuck roast for maximum flavor infusion.
Whether you’re planning a casual weeknight dinner or hosting a fiesta with friends, these tacos are the perfect choice.
By following our step-by-step instructions, you’ll see how slow-cooking the chuck roast to perfection, results in tender, melt-in-your-mouth bites that will leave you craving for more.
Get ready to savor every bite of these flavorful chuck roast tacos!
How To Make Chuck Roast Tacos
Ingredients needed
- Chuck roast
- Dried ancho chilies
- Dried guajillo chiies
- Chilies in adobo sauce
- Tomato sauce
- Brown sugar
- Beef bouillon cube
- Onion
- Garlic
- Seasonings (listed below)
Making the chuck roast tacos in the crockpot
- First, cut the dried chilies and remove the stems and seeds. Then, bring a pot of water to a boil and add in the onion, dried chilies and garlic. Boil for about 15 minutes to allow the chilies to rehydrate and to soften the onions and garlic.
- Now, drain the water from the boiled ingredients. Add to a blender with the tomato sauce, adobo sauce and peppers. Blend until smooth.
- Pour the contents into the crockpot. Then, add in brown sugar, oregano and bouillon cube. There are no measurements for the salt because that will depend on the size of the chuck roast. For this recipe I used about 2.5-3 pounds.
- Cook the chuck roast on high for 6 hours or low for 8 hours. The chuck roast will be super tender when it’s finish and not need to worry about it drying out. If you need to add more time no need to worry.
- Allow to cool a bit before making the tacos. Before making the tacos be sure to do your final taste for salt after shredding the beef.
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Chuck Roast Tacos
Ingredients
- 2-3 pound chuck roast
Blended sauce
- 15 ounce can of tomato sauce
- 1/4 medium yellow onion
- 3 cloves garlic
- 2 tablespoon adobo sauce
- 2 chilies from adobo sauce (add more for heat)
- 4 dried guajillo chili, stems & seeds removed
- 2 dried ancho peppers, stems & seeds removed
- 1 beef bouillon cube, crumbled
- 1 tablespoon brown sugar
- 1 tablespoon oregano
- 1 teaspoon cumin
- salt to taste
Instructions
- First, cut the dried chilies and remove the stems and seeds. Then, bring a pot of water to a boil and add in the onion, dried chilies and garlic. Boil for about 15 minutes to allow the chilies to rehydrate and to soften the onions and garlic.
- Now, drain the water from the boiled ingredients. Add to a blender with the tomato sauce, adobo sauce and peppers. Blend until smooth.
- Pour the contents into the crockpot. Then, add in brown sugar, oregano and salt. There are no measurements for the salt because that will depend on the size of the chuck roast. For this recipe I used about 2.5-3 pounds.
- Cook the chuck roast on high for 6 hours or low for 8 hours. The chuck roast will be super tender when it's finish and not need to worry about it drying out. If you need to add more time no need to worry.
- Allow to cool a bit before making the tacos. Before making the tacos be sure to do your final taste for salt after shredding the beef.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.