Beef Tacos Chuck Roast

Super tender beef tacos made with slow-cooked chuck roast. Perfect recipe for Taco Tuesday, game nights, and Cinco de Mayo cookouts!

These Mexican shredded beef tacos became viral for a good reason – simple and quick to make, and packed with flavors. And who doesn’t love a good juicy load of tender meat on a soft tortilla?

My best tip to make these tacos taste better than any restaurant-style tacos is to double-cook the meat – I slow-cook beef chuck roast in pieces for 4 hours and then shred it and continue cooking so every bit of the meat is infused with seasoning and savory, salty broth.

Love tacos? Let’s impress your family or guests with some amazing recipes. First stop – my chicken birria tacos, an all-time classic, but you also should try these street tacos with pork, and saucy BBQ meatball tacos.

Why You’ll Love This Recipe

• Absolutely delicious beef taco meat you can use for meal prep, too.
• Versatile! You can make this recipe to use in tacos, burrito bowls, sliders, or simply serve shredded beef with rice or noodles.
• Healthy recipe: dairy-free, gluten-free (if you will pick corn tortillas), and made without any processed ingredients!
• The whole family will absolutely love these tacos, they are not spicy, so kids can enjoy them, too.

Ingredients Notes

• Beef chuck roast is my go-to choice for slow cooker recipes.
• Onion. White or yellow onion is fine. I prefer using fresh onions to get those extra juices in the meat, but you can use onion powder in a pinch.
• Garlic cloves. Minced garlic is your best choice, but it is ok to use garlic powder.
• Ground cumin
• Chili powder
• Paprika
• Oregano
• Beef broth will act as a braising liquid that will turn into a flavorful beef sauce. You can use beef stock, too.
• Lime juice. Try to just buy whole limes and squeeze some fresh lime juice at home. The fresher, the better.
• Salt and black pepper, to taste
• Small tortillas. I love corn tortillas, but it is ok to use flour tortillas, too.

Kitchen Equipment

• Crock pot
• Two forks

How To Make Beef Tacos Chuck Roast

1: Load The Ingredients

1. Add large chunks of the roast beef to the slow cooker. Sprinkle on the seasonings – cumin, chili powder, paprika, oregano, salt, and pepper (you can mix them all in a small bowl beforehand to make sure all spices are coating the meat evenly).
2. Top with the diced white onion, minced garlic, and beef broth.

2: Slow Cook

1. Cover with the lid and cook on high for 3-4 hours (low for 6-8 hours) or until the beef is tender and shreds easily. If it is still not falling apart, add an extra 30 minutes.
2. Once tender, remove the meat, place it in a separate bowl, and shred the beef by pulling it apart with two forks. Return it to the cooker and let it simmer in the juices.

3: Assemble Tacos

Enjoy with some warm tortillas and all your favorite taco toppings.

My Favorite Toppings:

• shredded lettuce,
• fresh cilantro,
• diced tomatoes,
• salsa,
• crumbled cotija cheese,
• sour cream,
• jalapeños (fresh or pickled)
• green chiles,
• salsa verde,
• coleslaw mix
• more onions (red onion), and so on.

Serve some guacamole and Pico de Gallo on the side.

Storage

Store leftover beef taco meat in an airtight container in the fridge for 3-4 days or freeze up to 3 months.

Thaw overnight and reheat on the stove top or in the microwave to load into warm corn tortillas.

I don’t recommend storing assembled tacos, the tortillas will become soggy.

Substitutions & Variations

• To keep it simple, you can use taco seasoning to make this recipe.
• Substitute pulled beef with ground beef (here is one of my go-to recipes for the best taco meat)
• Spicy tacos. Add smoked paprika, chipotle powder, cayenne pepper, chipotle peppers in adobo sauce, or any hot sauce you like to adjust the heat to the desired level.
• Asian-style. Add sesame oil, ground ginger (or paste), soy sauce, and rice vinegar to the cooking liquid.
• Use orange juice as a cooking liquid. While beef broth adds deep beefy and savory flavors, orange juice tenderizes the meat and adds a slightly different taste, bright and sweet. But it won’t taste like oranges if you’re worried about it. Orange juice is actually often used in Mexican cuisine.
• Add tomato paste for a richer sauce. Tomatoes pair well with meat, plus the acidity helps break down the meat.
• Instant pot recipe. Place the meat in your pressure cooker with beef broth, seasoning, onion, and garlic, and cook on manual for 70 minutes.

Expert Tips To Make The Best Shredded Beef Tacos

• To make sure the meat is done, you can use a meat thermometer and aim for an internal temp of 145 to 160°F (well-done)
• For juicier meat, you can quickly sear the beef in a large skillet over olive oil (or avocado oil), then dry the excess fat and add browned bits to the slow cooker.
• Load the meat first; it should be at the bottom of the pan/slow cooker.
• A Dutch oven (can also use just an oven-safe pot) can also produce a tender roast if you give it enough time to cook. Simply load all the ingredients and cook at 300°F for 2-3 hours.
• If cooking for the first time, I recommend sticking to a low setting. It will give enough time for the meat collagen to break down, even in tougher cuts, without drying it out.
• You can warm up white corn tortillas in the oven at 300°F or in a hot skillet over medium heat for 30 seconds on each side.

Popular Questions

What Cut Of Meat Is Best For Beef Tacos?

Good cuts of beef for slow cooker tacos include boneless chuck roast, shoulder or arm roast, brisket, bottom round roast (rump roast), boneless short ribs, and skirt or flank steak. Technically, any cut of the meat you would use for a pot roast, as we need tender meat that is ready to fall apart when it’s done. Chuck roast is the top choice because it has good marbling and becomes juicy and easy to shred after slow cooking. 

If you love this taco recipe, you’re going to love these other taco recipes, too. Please click each link below to find the easy, printable recipe!

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Chicken Enchiladas Verde

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