Chuck Roast Shredded Beef Tacos
A whole 3 lb chuck roast cooked 8 to 10 hours on LOW with a short pour of broth until it pulls into strands at 195 to 205°F.
Chuck Roast Shredded Beef Tacos
Course: Main CourseDifficulty: Easy8
servings15
minutes9
hoursA whole 3 lb chuck roast cooked 8 to 10 hours on LOW with a short pour of broth until it pulls into strands at 195 to 205°F.
Ingredients
1 beef chuck roast, 2 1/2 to 3 lb
1 tbsp chili powder
2 tsp ground cumin
2 tsp smoked paprika
1 tsp garlic powder
1 tsp dried oregano
2 tsp kosher salt
1/2 tsp black pepper
1 large yellow onion, sliced
4 garlic cloves, smashed
1/2 cup low-sodium beef broth
2 bay leaves
8 to 12 small corn or flour tortillas
Lime wedges, cilantro and diced onion, for serving
Directions
- Pat the roast dry and mix the chili powder, cumin, paprika, garlic powder, oregano, salt and pepper.
- Rub the spice mix over every side of the roast and let it sit while you slice the onion.
- Spread the onion and smashed garlic across the bottom of a 6- to 7-quart slow cooker.
- Set the roast on the onions and tuck in the bay leaves.
- Pour the broth around the roast, not over it, so the liquid sits about a third of the way up the side.
- Cover and cook on LOW 8 to 10 hours or HIGH 4 to 6 hours, without lifting the lid.
- Check the thickest part with a probe thermometer: it should read 195 to 205°F and a fork should twist easily.
- Lift the roast onto a board, skim the fat from the juice, and shred the meat along the grain with two forks.
- Return the strands to the pot and rest them in the juice for 20 to 30 minutes.
- Warm the tortillas in a dry skillet 20 to 30 seconds a side, fill them using a slotted spoon, and add lime and cilantro.
Notes
- Leave the roast whole and do not cover it with liquid. Store the meat in its juice, 3 to 4 days in the refrigerator. Shredding along the grain gives long strands, and shredding across it gives short crumbs.
Why chuck is the taco classic
Chuck has fat and collagen, so it pulls into juicy strands. It is also forgiving if you overshoot the time by a little.
Keeping the roast whole gives better texture than cubes.
Swaps and serving
Flour tortillas work in place of corn. Do not drown the roast in liquid. Serve with lime, cilantro and diced onion.
Refried beans and rice make it a full meal.
Storage and the rest mistake
Keep the meat in its juice for 3 to 4 days.
The mistake is skipping the rest in the juice. The meat dries out without it, even after a perfect cook.
Shredding for tacos
Use two forks and pull along the grain for long strands. Skim the fat from the juice first, then stir the strands back in. Do not squeeze the meat dry before it goes back, because the juice is what coats every bite and keeps the tacos from tasting plain.
A 6 to 7 quart cooker fits this roast best. A crowded pot cooks unevenly, so use a bigger one if the roast barely fits.
Chuck Roast Shredded Beef Tacos at a glance
- Prep time: 15 minutes
- Cooking time: 9 hours
- Servings: 8 servings
- Ingredients: 14, led by beef chuck roast, chili powder, ground cumin, smoked paprika
Tips for Chuck Roast Shredded Beef Tacos
Leave the roast whole and do not cover it with liquid. Store the meat in its juice, 3 to 4 days in the refrigerator. Shredding along the grain gives long strands, and shredding across it gives short crumbs.
Chuck Roast Shredded Beef Tacos FAQ
How long does Chuck Roast Shredded Beef Tacos take?
Chuck Roast Shredded Beef Tacos takes 9 hours of cooking after 15 minutes of prep.
How many people does Chuck Roast Shredded Beef Tacos serve?
This recipe makes 8 servings.
What do I need to make Chuck Roast Shredded Beef Tacos?
14 ingredients, led by beef chuck roast, chili powder, ground cumin, smoked paprika. Amounts are in the recipe card above.
