Viral Chuck Roast Tacos
These Viral Chuck Roast Tacos are the ultimate flavor bomb—slow-cooked, melt-in-your-mouth beef stuffed in warm tortillas and loaded with toppings. Perfect for Taco Tuesday or a crowd-pleasing weekend meal, these tacos are guaranteed to go viral on your table!
Ingredients
- For the beef:
- 3 –4 lb chuck roast
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp cayenne optional
- 1 cup beef broth
- ½ cup diced tomatoes with green chiles like Rotel
- 1 small onion sliced
- 4 cloves garlic smashed
- Juice of 1 lime
- For serving:
- Warm corn or flour tortillas
- Diced onion
- Chopped cilantro
- Sliced avocado or guacamole
- Lime wedges
- Cotija cheese or shredded cheese
- Hot sauce optional
Instructions
- Prep the beef: Pat the chuck roast dry and season all over with salt, pepper, chili powder, cumin, paprika, onion powder, garlic powder, and cayenne.
- Sear the roast: In a large skillet over medium-high heat, heat olive oil. Sear the roast on all sides until browned, about 3–4 minutes per side.
- Slow cook or braise:
- Slow Cooker: Transfer the seared roast to a slow cooker. Add beef broth, diced tomatoes, onion, garlic, and lime juice. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef is fork-tender.
- Oven Braise: Preheat oven to 325°F (163°C). Place roast and all ingredients in a Dutch oven, cover, and bake for 3–3.5 hours.
- Shred the beef: Remove the roast and shred with two forks. Return shredded meat to the juices and stir to coat.
- Assemble the tacos: Warm tortillas, then top with shredded beef and your favorite toppings: onion, cilantro, avocado, cheese, and lime juice.
Notes
- For crispy tacos, fry assembled tacos in a pan with a little oil after stuffing.
- Leftovers make great quesadillas, burritos, or nachos!
- For extra richness, mix in a spoonful of adobo sauce or chipotle peppers during cooking.