Description
Want a hearty, flavor-packed meal that’s perfect for taco night, game days, or family gatherings? Chuck Roast Tacos are the ultimate recipe! This slow-cooker dish transforms beef chuck roast into melt-in-your-mouth shredded meat, infused with spicy pickled jalapeños, beer, and savory spices.
Ingredients
This recipe serves 8-10 and uses pantry staples for a robust dish. Here’s what you’ll need for the original (1x) recipe:
- For the Chuck Roast:
- 1 boneless beef chuck roast (4 pounds)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 1 bottle (12 ounces) beer or 1 cup beef broth
- 1 can (28 ounces) pickled jalapeño peppers, undrained
- 1 large onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Optional for Serving:
- Corn tortillas (6 inches)
- Crumbled Cotija cheese
- Lime wedges
- Fresh cilantro leaves
- Sliced radishes
- Sour cream
Why These Ingredients Matter
- Chuck Roast: A tough cut that becomes tender and flavorful when slow-cooked.
- Salt and Pepper: Season the beef for a strong base flavor.
- Olive Oil: Helps brown the roast for added depth.
- Beer or Broth: Deglazes the pan and adds richness to the cooking liquid.
- Pickled Jalapeños: Bring bold heat and tangy vinegar flavor.
- Onion: Adds sweetness and savory notes.
- Garlic and Chili Powder: Provide aromatic and spicy depth.
- Toppings: Tortillas, Cotija, lime, cilantro, radishes, and sour cream create a fresh, creamy, and zesty taco experience.
Substitutions and Variations
- Chuck Roast: Swap with brisket or rump roast (same cooking time).
- Beer: Use non-alcoholic beer, apple juice, or additional beef broth.
- Pickled Jalapeños: Reduce to 14 ounces for less heat or use fresh jalapeños with 1/2 cup vinegar.
- Onion: Replace with 1 teaspoon onion powder or 1 cup frozen diced onions.
- Spices: Add 1/2 teaspoon cumin or smoked paprika for extra flavor.
- Gluten-Free: Use gluten-free broth and ensure tortillas are gluten-free.
- Milder Tacos: Use 1/2 can jalapeños or swap with mild green chiles.
- Barbacoa-Style: Add 1 tablespoon adobo sauce or 1 chipotle pepper.
Instructions
Step 1: Prep Your Ingredients
- Sprinkle 1 teaspoon each salt and pepper over a 4-pound chuck roast.
- Measure 1 tablespoon olive oil, 1 bottle (12 ounces) beer or 1 cup beef broth, 1 can (28 ounces) pickled jalapeños (undrained), 1 teaspoon each garlic powder and chili powder.
- Chop 1 large onion.
- Prep optional toppings: warm corn tortillas, crumble Cotija cheese, slice radishes, pick cilantro leaves, cut lime wedges, and set out sour cream.
Tip: Pat the roast dry for better browning; chop onions uniformly for even cooking.
Step 2: Brown the Roast
- Heat Oil: In a large skillet over medium-high heat, heat olive oil.
- Brown Roast: Add the seasoned roast and brown for 2-3 minutes per side until a crust forms.
- Transfer: Place the roast in a 5- or 6-quart slow cooker.
Tip: Don’t overcrowd the skillet; browning adds flavor but doesn’t cook the roast through.
Step 3: Deglaze and Add Ingredients
- Deglaze Pan: Pour beer (or broth) into the skillet, stirring to loosen browned bits. Pour this liquid over the roast in the slow cooker.
- Add Toppings: In a large bowl, mix pickled jalapeños (with liquid), chopped onion, garlic powder, and chili powder. Pour over the roast.
Tip: Scrape all skillet bits for maximum flavor; ensure the roast is partially submerged in liquid.
Step 4: Slow Cook
- Cook on Low: Cover and cook on Low for 6-8 hours, until the roast is fork-tender and shreds easily (internal temperature of 195-205°F/90-96°C).
Tip: Check at 6 hours; larger roasts may need closer to 8 hours. Avoid lifting the lid often.
Step 5: Shred and Prepare Juices
- Remove Roast: Transfer the roast to a large bowl or cutting board.
- Shred Meat: Using two forks, shred the beef into bite-sized pieces.
- Strain Juices: Strain cooking juices into a bowl, reserving vegetables (jalapeños and onions) and 2 cups of juices. Discard remaining juices.
- Skim Fat: Skim excess fat from reserved juices using a spoon or fat separator.
- Combine: Return shredded beef, reserved vegetables, and 2 cups juices to the slow cooker. Stir and heat through for 5-10 minutes.
Tip: Shred meat finely for tacos; reserve extra juices for dipping if desired.
Step 6: Assemble and Serve
- Warm Tortillas: Heat corn tortillas in a skillet or microwave (wrap in a damp towel and heat for 30 seconds).
- Assemble Tacos: Spoon shredded beef and vegetables into tortillas. Top with crumbled Cotija cheese, cilantro, sliced radishes, and a dollop of sour cream if desired.
- Add Lime: Squeeze lime wedges over tacos for freshness.
- Serve: Serve immediately with extra toppings and reserved juices on the side.
Tip: Double-stack tortillas for sturdier tacos; offer toppings in bowls for a DIY taco bar.