I cannot even begin to explain how perfect these are for a taco night. My son, Rocco, barely came up for air when we put this infront of him. Ross and I were in awe by how much he loved them!
Chuck Roast Tacos
Yield:
6-8
Prep Time:
5 minutes
Additional Time:
4 hours 30 minutes
Total Time:
4 hours 35 minutes
Ingredients
For the chuck roast
- 2-3 lb chuck roast
- 1 yellow onion, diced (optional step, but recommended)
- 32 oz beef/chicken stock (more or less depending on size of your pot)
- 2-3 cloves garlic, minced (optional, but recommended)
- 2 tbsps olive oil
- Salt and pepper for seasoning
Tacos
- For the tacos I used tortillas, rice, chuck roast, cilantro, lime and avocado. Served with salsa, cotija cheese and sour cream.
Instructions
To prepare the chuck roast
- Preheat oven/smoker to 325°F. Season chuck roast liberally with salt and pepper. Use hands to press seasoning onto the chuck roast.
- Preheat dutch oven over medium-high. Add olive oil. Sear both sides until slightly golden (3-4 minutes). If you have a thick roast, sear all edges. Remove chuck roast and set aside.
- Deglaze pot with a couple ounces of stock, scraping with wooden spatula. Add onion and garlic to the pot. Sauté until slightly browned around edges (2-3 minutes). Pour in 1/2 of the stock. Stir and allow stock to come up slightly in temperature (1 minute).
- Place chuck roast into stock mixture. Add stock, if needed, to submerge roast 3/4 of the height. Cover with lid (if you aren’t using a dutch oven, make sure you are using an oven safe pot). Place in oven/smoker for 3 hours. Remove from oven/smoker and carefully flip chuck roast. Place lid back on and bake for additional hour. TIP: if your roast is any larger than 3lbs, add another hour here.
- Remove from oven/smoker and remove chuck roast from stock mixture. Shred in separate bowl (it will just fall apart). You can use the remaining stock mixture for a stew base or discard.
- Assemble your tacos or bowl and enjoy!
