Easy Chuck Roast Tacos

Everytime I think I’ve found a winner taco meat recipe I find a new one I like more. Right now, this is a current favorite. Not only is it mostly hands off, but you can make the meat ahead of time and warm it so that it still is moist! I was amazed!

The meat looks a bit dark but trust me, it is not dry or tough. It was so tender and flavorful.

All of us were fans. The Chiplet and Fudgelet both love guacamole now, and both had “cheese” (Fudgelet had shredded cheddar and the Chiplet had a fake cheddar). For the Chiplet, I tore the tortillas into small pieces but the Fudgelet enjoyed eating the meat as a real taco.

My big change for next time? To double the recipe because it could all fit in one roasting pan, and we’d have so many leftovers to enjoy.

Directions for Easy Chuck Roast Tacos

Adapted from Coffee Break with Dani

  • 5 pounds Chuck roast
  • 5 white onions, sliced
  • 3 heads garlic, peeled
  • Black Pepper
  • Kosher Salt
  • Garlic powder
  • Water/chicken broth if needed

Preheat the oven to 350 degrees. Meanwhile, prepare the onions and garlic. Put all of them in a large roasting pan.

Season the chuck with black pepper. Then, sear the meat on medium-high heat on all sides (a few minutes per side) in a Dutch oven or pan.

Place the meat in the roasting pan, then cover the pan with foil. Roast it for about 30 minutes per pound. Check for tenderness, cooking longer if necessary. Then, shred the meat, onion, and garlic with two forks. Add some water or chicken broth (1/2 cup at a time) if it has dried out, then season with the garlic powder and salt all over.

To reheat the leftovers or to make it ahead, steam the meat.

Top as desired and serve on tortillas.

Directions for Easy Chuck Roast Tacos (without pictures)

Adapted from Coffee Break with Dani

  • 5 pounds Chuck roast
  • 5 white onions, sliced
  • 3 heads garlic, peeled
  • Black Pepper
  • Kosher Salt
  • Garlic powder
  • Water/chicken broth if needed

Preheat the oven to 350 degrees. Meanwhile, prepare the onions and garlic. Put all of them in a large roasting pan. Season the chuck with black pepper. Then, sear the meat on medium-high heat on all sides (a few minutes per side) in a Dutch oven or pan. Place the meat in the roasting pan, then cover the pan with foil. Roast it for about 30 minutes per pound. Check for tenderness, cooking longer if necessary. Then, shred the meat, onion, and garlic with two forks. Add some water or chicken broth (1/2 cup at a time) if it has dried out, then season with the garlic powder and salt all over.

To reheat the leftovers or to make it ahead, steam the meat. Top as desired and serve on tortillas.

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