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Chuck Roast Tacos

Juicy, slow-cooked chuck roast shredded, crisped, and loaded into tortillas with guacamole and salsa for the ultimate taco night.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8
Course: Dinner, Lunch, Snack
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Beef
  • 4 pounds boneless beef chuck roast
  • 4 tablespoons Dalkin&Co Taco Seasoning plus extra for crisping step
  • Kosher salt to taste
  • Freshly cracked black pepper to taste
  • 2 medium onions cut into quarters, paper removed
  • ½ cup orange juice
  • ½ cup beef stock
For Serving
  • 1 recipe guacamole
  • Small flour tortillas charred if desired
  • Your favorite salsa
  • Additional toppings of choice e.g., shredded cheese, sour cream, pickled onions

Method
 

Preheat and Season
  1. Preheat oven to 325°F (163°C). Generously season the chuck roast on all sides with salt, pepper, and taco seasoning.
Prepare for Roasting
  1. 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.
Slow Roast
  1. 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.
Crisp the Meat
  1. 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.
Prepare Toppings & Assemble
  1. 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.