Last Updated on August 18, 2025 by Casia Valdés
If you’re craving the ultimate taco night upgrade, these Chuck Roast Tacos are a game changer. Slow-cooked until fork-tender, then crisped in the oven for that irresistible texture, the beef is rich, flavorful, and perfect for stuffing into warm tortillas.
The magic comes from the combination of Dalkin&Co Taco Seasoning, fresh onions, and a splash of orange juice for brightness. This recipe delivers bold flavors that pair beautifully with creamy guacamole, fresh salsa, and all your favorite taco toppings.
Whether you’re making them for a casual weeknight or a weekend gathering, these tacos are a guaranteed crowd-pleaser.
Table of Contents
Why You’ll Love This Recipe
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Bold, Balanced Flavor: Savory, smoky, and citrusy notes in every bite
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Perfectly Tender Beef: Slow-cooked for hours, then crisped for texture
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Great for Entertaining: Makes enough to feed a crowd
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Customizable Toppings: Guacamole, salsa, cheese—endless options
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Meal-Prep Friendly: Beef can be made ahead and reheated
Ingredients (Serves 8–10)
For the Beef
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4 pounds boneless beef chuck roast
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4 tablespoons Dalkin&Co Taco Seasoning (plus extra for crisping step)
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Kosher salt (to taste)
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Freshly cracked black pepper (to taste)
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2 medium onions (cut into quarters, paper removed)
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½ cup orange juice
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½ cup beef stock
For Serving
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1 recipe guacamole
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Small flour tortillas (charred if desired)
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Your favorite salsa
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Additional toppings of choice (e.g., shredded cheese, sour cream, pickled onions)
Step-by-Step Instructions
1. Preheat and Season
Preheat oven to 325°F (163°C). Generously season the chuck roast on all sides with salt, pepper, and taco seasoning.
2. Prepare for Roasting
Place the seasoned roast in a Dutch oven. Add quartered onions, orange juice, and beef stock around the roast. Cover with the lid and transfer to the oven.
3. Slow Roast
Roast for 3.5 to 4 hours until beef is tender enough to shred. If it’s not tender, return to oven for 30 minutes more, keeping the lid on.
4. Crisp the Meat
Increase oven temperature to 425°F (218°C). Shred the beef with two forks and mix with the cooked onions. Spread onto a baking sheet, sprinkle with a bit more taco seasoning, and roast uncovered for 15–25 minutes until caramelized in spots.
5. Prepare Toppings & Assemble
While the meat crisps, prepare guacamole. Char tortillas over an open flame for extra flavor. Spread guacamole on tortillas, add shredded beef, and top with salsa and other desired toppings.
Pro Tips for Success
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Don’t Skip the Crisping Step: It adds irresistible texture to the beef
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Use Fresh Citrus: Fresh orange juice brightens the flavors better than bottled
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Make Ahead: Cook the beef a day ahead, refrigerate, then crisp before serving
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Double Batch: Perfect for meal prepping—beef freezes well for future tacos
Serving Suggestions
Serve with Mexican rice and refried beans for a full meal. Add pickled red onions for tangy contrast. Pair with a refreshing margarita or agua fresca.
Storage & Leftovers
Refrigerator: Store shredded beef in an airtight container for up to 4 days. Freezer: Freeze beef in portions for up to 2 months. Reheat: Warm in a skillet or oven, adding a splash of beef broth to keep it moist.
Why This Recipe Works
Slow cooking allows the beef to become tender and flavorful, while the final high-heat roast gives it crispy edges for contrast. The seasoning, onions, and orange juice build layers of flavor that make these tacos unforgettable.
Recipe FAQ
Q: Can I use a slow cooker instead of the oven?
A: Yes—cook on low for 8 hours or high for 4–5 hours, then crisp in the oven.
Q: Can I use corn tortillas instead of flour?
A: Absolutely—both work well; just warm or char them before serving.
Q: Can I make this spicier?
A: Add diced jalapeños or chipotle peppers during the roasting stage.
Q: What’s the best cut of beef if I can’t find chuck roast?
A: Brisket or short ribs work well for slow-cooked shredded tacos.
Final Thoughts
These Chuck Roast Tacos take taco night to the next level with their juicy, tender beef and crave-worthy crisp edges. Paired with fresh toppings and warm tortillas, they’re perfect for feeding a hungry crowd or enjoying leftovers for days. This is the kind of recipe that turns a simple cut of beef into a flavor-packed meal worth repeating again and again.
Chuck Roast Tacos
Ingredients
Method
- Preheat oven to 325°F (163°C). Generously season the chuck roast on all sides with salt, pepper, and taco seasoning.
- Place the seasoned roast in a Dutch oven. Add quartered onions, orange juice, and beef stock around the roast. Cover with the lid and transfer to the oven.
- Roast for 3.5 to 4 hours until beef is tender enough to shred. If it’s not tender, return to oven for 30 minutes more, keeping the lid on.
- Increase oven temperature to 425°F (218°C). Shred the beef with two forks and mix with the cooked onions. Spread onto a baking sheet, sprinkle with a bit more taco seasoning, and roast uncovered for 15–25 minutes until caramelized in spots.
- While the meat crisps, prepare guacamole. Char tortillas over an open flame for extra flavor. Spread guacamole on tortillas, add shredded beef, and top with salsa and other desired toppings.
