Chuck Roast Tacos
My easy Shredded Chuck Roast Tacos are cooked in a Dutch Oven, have a homemade sauce that you'll want to pour over the top, and taste amazing!
Shredded Chuck Roast Tacos
Chuck Roast Tacos are what you make when you want a big batch of tender, shredded beef and you don't want to fire up the smoker. You brown a chuck roast, braise it in the oven with guajillo, tomatoes, and beef broth, shred it, and pile it into tortillas.
I cook a lot of shredded beef on the Traeger, and I'll keep doing it. But some days you want taco night without the pellets, the smoke, and the temperature checks. This is the recipe for those days.
Chuck roast is one of my favorite cuts of beef. It's affordable, it feeds a crowd, and all that fat and connective tissue breaks down into meat you can shred with a fork. The oven does the work while you go do literally anything else.
The flavor comes from guajillo chile powder, plus cumin, thyme, Mexican oregano, and a little ground cloves. Guajillo has mild to medium heat and a fruity flavor, so the beef tastes rich and chile-forward without setting anyone's mouth on fire.
You also end up with a pot of red consomme. Don't toss it. Stir some back into the shredded beef, serve a small cup on the side for dipping, or freeze the rest for your next roast.
If you want a smoky version, try my Smoked Shredded Beef Tacos. If you're after crispy, cheesy birria style tacos, go with my Smoked Quesabirria Tacos.
Why You'll Love This Recipe
- No Smoker Needed: All you need is a Dutch oven and your regular oven.
- Mostly Hands-Off: Once the beef is browned and the pot is in the oven, you're done until it's time to shred.
- Feeds A Crowd: A 4-pound roast makes plenty of meat for taco night, with leftovers for nachos, burritos, or quesadillas.
- Mild Chile Flavor: Guajillo brings flavor without much heat, so it works for a mixed crowd.
- Bonus Consomme: The braising liquid doubles as a dipping broth, and any extra freezes for later.
Serve in my Half and Half Tortillas.
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Avocado Oil: Has a high smoke point, so it holds up to browning. Canola or vegetable oil works too.
- Beef Chuck Roast: Look for good marbling. You can use a bigger or smaller roast, but adjust the seasoning and cooking time. A rump roast works too, though chuck is a little fattier and more tender. For more ideas, see all my chuck roast recipes.
- Kosher Salt And Pepper: For seasoning the beef before it browns. Kosher salt brands vary in how salty a tablespoon is, so go easy if yours is a dense one like Morton.
- Guajillo Pepper Powder: The main flavor here. Ancho chile powder can stand in, with a sweeter, more raisin-like flavor. Regular chili powder is a blend with cumin, garlic, and salt, so if you use it, cut back on the cumin and salt.
- Ground Cloves: Adds warmth. A quarter teaspoon is plenty, and more starts tasting like a holiday ham.
- Ground Thyme: Adds an earthy, herby background. Dried thyme leaves work too.
- Cumin: Earthy and warm, and it pairs well with the chile.
- Mexican Oregano: More citrusy than regular oregano. Regular dried oregano works in a pinch.
- Low-Sodium Beef Broth: The base of the braise and the consomme. Low-sodium is best since you'll be dipping tacos in it. If you use regular broth, cut the kosher salt in half.
- Garlic Paste: I like Gourmet Garden. Fresh garlic works too. Mince about 6 to 8 cloves.
- Onion: One large onion, halved. It softens in the braise and sweetens the broth. Discard it after cooking or serve it with the tacos.
- Diced Tomatoes: One 15-ounce can, undrained, adds acidity and body. Fire-roasted tomatoes work if you want extra depth.
Top with my Pickled Red Onions!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Cut And Season The Beef: Preheat the oven to 350°F. Cut the roast into 4 to 6 big chunks and season all sides with the kosher salt and pepper.
- Brown The Beef: Heat the avocado oil in a large Dutch oven (at least 6 quarts) over medium-high heat. Brown the outside of the beef.
- Mix The Braising Liquid: While the beef browns, stir the guajillo powder, cloves, thyme, cumin, oregano, beef broth, and garlic paste together in a bowl.
- Braise: Pour the broth mixture over the beef, add the undrained tomatoes and halved onion, and bring it to a simmer. Cover and put the pot in the oven. Plan on about 4 hours, but start checking after about 1 ½ hours by sticking a fork into a few chunks. The beef is done when the fork slides in easily and the meat shreds without a fight.
- Shred The Beef: Take the meat out of the liquid and shred it, tossing any unappetizing bits as you go. Stir ½ to 1 cup of the liquid back into the meat. Discard the onion or serve it with the tacos.
- Save The Consomme And Serve: Keep the rest of the liquid for dipping, or freeze it for your next roast. Serve the beef in tortillas with all the taco fixings you can load on top.
Try my Homemade Guacamole!
Recipe FAQ
Yes. Chuck has enough fat and connective tissue to stay juicy through a long braise, and it shreds easily once it's tender. It's also cheaper than most cuts, which helps when you're feeding a crowd.
For this recipe, plan on about 4 hours. Start checking after about 1 ½ hours by pushing a fork into a few of the chunks. The beef is ready when the fork slides in easily and the meat shreds without a fight. The exact time depends on the size of your chunks, so go by texture instead of the clock. If it still resists, cover it and give it another 30 minutes.
You can skip it, but I wouldn't. Browning builds a lot of the flavor in the finished dish. If the chunks don't fit in a single layer, brown them in batches so they sear instead of steam, then put them all back in the pot before adding the liquid. Scrape up the browned bits from the bottom of the pot as you pour it in.
Yes. Brown the beef in a skillet, then add everything to the slow cooker. Cook on low for 8 to 10 hours or on high for 4 to 6 hours, until the meat shreds easily.
Store the shredded beef in an airtight container with some of the consomme. It keeps for 3 to 4 days in the fridge or up to 3 months in the freezer. Reheat in a covered skillet over low heat with a splash of consomme so it doesn't dry out. You can also braise the beef a day ahead and reheat it before serving. Leftover meat is great on Smoked Shredded Beef Nachos or in Smoked Shredded Beef Burritos.
Serve a small cup on the side for dipping, stir some into the shredded beef to keep it juicy, or freeze it and use it as part of the liquid for your next roast. Skim off the fat first if you want a lighter dip.
Yes. Rump roast and brisket both work. Chuck is more forgiving and a little fattier, so the meat stays tender. If you use a bigger or smaller roast, adjust the seasoning and cooking time, and go by fork tenderness.
Not very. Guajillo powder has mild to medium heat and a fruity flavor. For more heat, add a pinch of cayenne to the braising liquid or pass hot sauce at the table.
Serving Suggestions
More Beef Taco Recipes
Chuck Roast Tacos
Ingredients
- 3 tablespoons avocado oil
- 4 pounds beef chuck roast*
- 1 tablespoon kosher salt
- 2 teaspoons pepper
- 3 tablespoons guajillo pepper powder
- ¼ teaspoon ground cloves
- 1 teaspoon ground thyme
- 1 teaspoon cumin
- 1 tablespoon Mexican oregano
- 6 cups low-sodium beef broth (if using regular beef broth, cut the kosher salt in half)
- 2 tablespoons garlic paste (I like Gourmet Garden)
- 1 large onion, peeled and halved
- 15 ounce can diced tomatoes, undrained
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Instructions
- Preheat your oven to 350°F.
- Place a large (at least 6 quart) Dutch oven on the stovetop over medium-high heat. Add the avocado oil.
- While the pan is preheating, cut the roast into 4-6 big chunks and season all sides with the salt and pepper.
- Working in batches, brown the exterior of the beef in the avocado oil.
- While the beef is browning, combine the guajillo pepper powder, ground cloves, ground thyme, cumin, oregano, beef broth, and garlic paste in a bowl. Stir to combine.
- Once the beef is browned, pour the beef broth mixture into the Dutch oven. Add in the tomatoes and halved onion.
- Bring the mixture to a simmer, cover, and place the whole thing into your oven.
- Let the meat braise for several hours. Check after about 1 ½ hours by sticking a fork into a few chunks of the meat. You'll know it is done cooking when the fork slides in easily and the meat shreds easily.
- Once tender, remove the meat from the liquid and shred, remove any unappetizing bits as you shred the meat. Pour about ½ to 1 cup of the liquid back into the meat and stir. Reserve the excess. You can either disguard the onion or serve it with the tacos. The cooking liquid can be served with the meat, or even frozen and used for your next roast.
- Serve with my homemade tortillas (or your favorite brand) and all the taco fixings you can load on top.
Notes
*You can use a bigger or smaller roast if you'd like, but adjust the seasonings and cooking time accordingly. Use your best judgement. This recipe is very forgiving!
Nutrition Information:
Yield: 12 Serving Size: 1 Amounts Per Serving: Calories: 442Total Fat: 28gSaturated Fat: 10gUnsaturated Fat: 18gCholesterol: 127mgSodium: 1138mgCarbohydrates: 7gFiber: 3gSugar: 1gProtein: 40gNutrition data provided here is only an estimate.
