Description
Ever wanted to serve mouthwatering tacos that are juicy, spicy, and easy to make? Chuck Roast Tacos are the perfect recipe! This slow-cooker dish transforms a beef chuck roast into tender, shreddable meat infused with pickled jalapeños, beer, and warm spices.
Ingredients
Scale
This recipe serves 8-10 and uses simple ingredients to create bold, savory tacos. 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 flavorful, budget-friendly cut that becomes tender and shreddable after slow cooking.
- Salt and Pepper: Enhance the beef’s natural flavor.
- Olive Oil: Used for browning, adding a crisp crust to the roast.
- Beer or Beef Broth: Deglazes the pan and adds depth to the cooking liquid; beer brings a malty richness.
- Pickled Jalapeños: Provide tangy, spicy flavor and tenderize the meat with their vinegar base.
- Onion: Adds savory sweetness to the sauce and topping.
- Garlic Powder and Chili Powder: Contribute warm, aromatic notes for a Tex-Mex vibe.
- Optional Toppings: Add freshness, creaminess, and crunch to balance the spicy beef.
Substitutions and Variations
- Chuck Roast: Swap with beef brisket or pork shoulder (adjust cooking time slightly for pork).
- Beer: Use non-alcoholic beer, apple juice, or extra beef broth for an alcohol-free version.
- Pickled Jalapeños: Reduce to 14 ounces for less heat or use mild pickled peppers.
- Onion: Substitute with red onion or shallots for a different flavor.
- Spices: Add 1/2 teaspoon cumin or smoked paprika for extra depth.
- Gluten-Free: Use gluten-free beer or broth and check jalapeños for additives; serve with gluten-free tortillas.
- Low-Spice: Use half the jalapeños or mild green chiles.
- Low-Sodium: Use low-sodium broth and reduce salt to 1/2 teaspoon.
- Different Toppings: Try shredded cheddar, diced tomatoes, or avocado slices.
Instructions
Making Chuck Roast Tacos is simple, with the slow cooker doing most of the work. Follow these steps for perfect tacos every time!
Step 1: Prep Your Ingredients
- Pat 1 boneless beef chuck roast (4 pounds) dry with paper towels.
- Chop 1 large onion.
- Measure 1 teaspoon each of salt, pepper, garlic powder, and chili powder.
- Open 1 can (28 ounces) pickled jalapeño peppers (undrained) and 1 bottle (12 ounces) beer or 1 cup beef broth.
- Prep optional toppings: warm corn tortillas, crumble Cotija cheese, slice radishes, chop cilantro, and set out lime wedges and sour cream.
Tip: Drying the roast helps it brown evenly for better flavor.
Step 2: Brown the Roast
- Season Roast: Sprinkle chuck roast with 1 teaspoon salt and 1 teaspoon pepper.
- Heat Oil: In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
- Brown Meat: Add roast and brown for 3-4 minutes per side until golden. Transfer to a 5- or 6-quart slow cooker.
Tip: Browning adds depth but can be skipped if short on time; place raw roast directly in the slow cooker.
Step 3: Deglaze and Assemble
- Deglaze Skillet: Pour 1 bottle (12 ounces) beer or 1 cup beef broth into the hot skillet, stirring to loosen browned bits. Pour this liquid over the roast in the slow cooker.
- Add Veggies and Spices: In a large bowl, combine 1 can pickled jalapeños (with liquid), 1 chopped onion, 1 teaspoon garlic powder, and 1 teaspoon chili powder. Pour over the roast.
Tip: The jalapeño liquid adds flavor and tenderizes the meat, so don’t drain it.
Step 4: Cook
- Cover and cook on Low for 6-8 hours, until the beef is tender and easily shreds with a fork.
Tip: Check at 6 hours; smaller roasts may cook faster. The internal temperature should reach 190-200°F (88-93°C) for shreddable texture.
Step 5: Shred and Finish
- Remove Roast: Transfer roast to a cutting board and shred with two forks.
- Strain Juices: Strain cooking juices into a bowl, reserving the vegetables and 2 cups of juices. Discard remaining juices.
- Skim Fat: Skim fat from the reserved juices.
- Combine: Return shredded beef, reserved vegetables, and 2 cups juices to the slow cooker. Stir and heat through for 5-10 minutes.
Step 6: Serve
- Spoon beef mixture onto warm corn tortillas. Top with crumbled Cotija cheese, fresh cilantro, sliced radishes, sour cream, and a squeeze of lime, if desired.