Name: Easy Chuck Roast Tacos
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Mexican
Ingredients: 3–4 lb chuck roast; 2 tablespoons olive oil; 1 onion, chopped; 3 cloves garlic, minced; 1 cup beef broth; 2 tablespoons tomato paste (or 1/2 cup crushed tomatoes); 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; Salt and black pepper to taste; Corn or flour tortillas; Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges, salsa, pickled onions

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Easy Chuck Roast Tacos are the kind of meal that fills the kitchen with rich, savory aromas and delivers big flavor with minimal effort. I love how the chuck roast becomes incredibly tender after slow cooking, soaking up bold spices and seasonings. Shredded and tucked into warm tortillas, it makes the ultimate taco filling—juicy, flavorful, and totally satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s simple, hands-off, and always a crowd-pleaser. The slow-cooked beef turns melt-in-your-mouth tender and is packed with flavor thanks to a spice rub and rich broth. It’s great for meal prep, taco night, or feeding a hungry group. Plus, I can pile on all my favorite toppings to make each taco my own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chuck roast
Olive oil
Onion, chopped
Garlic, minced
Beef broth
Tomato paste or crushed tomatoes
Chili powder
Ground cumin
Smoked paprika
Dried oregano
Salt and black pepper
Corn or flour tortillas
Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime, salsa, pickled onions

Directions

I season the chuck roast generously with salt, pepper, chili powder, cumin, paprika, and oregano.
I heat oil in a large skillet and sear the roast on all sides until browned—about 3–4 minutes per side.
I transfer the roast to a slow cooker or Dutch oven. I add chopped onion, garlic, tomato paste, and beef broth.
I cook on low for 8 hours (or high for 4–5) until the beef is fall-apart tender.
I remove the beef, shred it with two forks, and return it to the juices to soak up more flavor.
I warm the tortillas and spoon the shredded beef inside.
I top each taco with whatever I’m craving—cheese, avocado, lime, or a spoonful of salsa.

Servings and timing

This recipe serves about 6–8 people and takes 10–15 minutes to prep, plus 8 hours in the slow cooker. It’s ideal for a make-ahead dinner or weekend meal.

Variations

I add chipotle peppers in adobo for a smoky, spicy kick.
I swap tortillas for rice bowls or nachos if I want to change things up.
I make it with a Mexican-style spice blend or add a squeeze of orange juice for extra brightness.

storage/reheating

I store leftover shredded beef in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove or in the microwave with a splash of broth to keep it juicy. It also freezes well—just thaw and reheat when needed.

FAQs

Can I use a pressure cooker?

Yes! I cook the seasoned chuck roast on high pressure for about 60–70 minutes, then let it naturally release before shredding.

What kind of tortillas work best?

I love using small corn tortillas for an authentic feel, but flour tortillas are soft and sturdy too.

Can I make this in the oven?

Definitely. I cover and bake the roast in a Dutch oven at 325°F for about 3–4 hours, or until fork-tender.

Is chuck roast the only option?

Chuck is great because it becomes super tender, but I can also use brisket or beef shoulder.

What toppings go well with these tacos?

I like to add avocado, queso fresco, lime, cilantro, pickled onions, or a creamy slaw—whatever I have on hand.

Conclusion

Easy Chuck Roast Tacos are the kind of meal I keep coming back to—rich, flavorful, and endlessly customizable. The slow-cooked beef is tender and bold, making every bite satisfying and delicious. Whether I’m hosting taco night or just want a low-effort dinner that tastes amazing, these tacos always deliver.