Try these chuck roast tacos for a delicious twist on Taco Tuesday. A chuck roast has never tasted better! Flavorful, juicy Mexican shredded beef is perfect for tacos, burritos, or served in a rice bowl. The possibilities are endless!
We love making crock pot recipes for busy weeknights, such as Mississippi pot roast or shredded beef sandwiches. Adding chuck roast tacos to the lineup means my crock pot becomes the hardest working appliance in my house—after the dishwasher.
Jump to:
Why You'll Love This Recipe
- Bursting With Flavor and Not Too Spicy
- Chuck Roast Is An Inexpensive Beef Cut
- Gluten Free, Dairy Free and Low FODMAP Recipe
Featured Ingredients
- Chuck Beef Roast - This cut of beef works great in the crock pot.
- Diced Tomatoes With Green Chilies - Also known as Rotel. These canned tomatoes pack flavor and liquid.
- Spices: Kosher Salt, Ancho Chili Powder, Ground Cumin, Garlic Salt (Low FODMAP if needed), Ground Black Pepper
- Beef Broth - Adds extra moisture to the chuck roast while cooking.
- Lime Juice - After cooking, a squeeze of fresh lime juice brightens the shredded beef.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: In a 6-quart slow cooker, add the canned tomatoes with green chiles - undrained - and beef broth. Next, add the spices and stir until combined.
Step 2: Add the chuck roast to the crock pot and turn so it is coated in spices. Add the cover and cook on low for at least 8 hours or until the roast is fork-tender and falling apart.
Step 3: Remove the roast and shred it with two forks. Add the shredded beef back into the crock pot. Stir.
Step 4: Squeeze the fresh lime juice over the beef. Use tongs to remove the meat to make tacos less soggy. Serve the beef in a tortilla topped with fresh cilantro, chopped green onions, cojita cheese, and sliced jalapenos.
Tips
Prep the roast in the slow cooker the night before and store it in the refrigerator.
Reduce the Fat Content: If you are looking for a lower fat solution but do want to sacrifice flavor, make the chuck roast tacos the day before. Chill overnight so the fat will harden. Remove the solidified fat before reheating.
Freeze 2 cups of the chuck roast taco beef in a freezer-friendly container. Defrost before reheating and use it for nachos for a quick lunch.
Taco Toppings
My recommendation is not to overload these tacos so the shredded chuck roast flavors can shine.
- Fresh Options: Sliced Jalapenos, Chopped Cilantro, Chopped Green Onions, Sliced Radishes, Diced Avocados, Diced Tomatoes.
- Salsa Options: Homemade Salsa, Fresh Corn Salsa, Avocado Pico de Gallo, Salsa Verde, Green Taco Sauce.
- Creamy Options: Sour Cream, Lime Crema, Homemade Guacamole, Mexi-Ranch Dressing.
- Cheese Options: Cojita Cheese, Shredded Pepper Jack, Shredded Cheddar Cheese, Crumbled Queso Fresco
Special Diet Variations
Low FODMAP Tacos: Use low FODMAP beef broth, low FODMAP garlic salt, and the remaining ingredients are low FODMAP in serving size based on guidance from the Monash Food App.
Dairy Free Tacos: Recipe as written is dairy free. Just avoid any dairy toppings.
Gluten Free Tacos: Recipe as written is gluten free. Use corn tortillas or cilantro lime brown rice bowls for serving.
FAQs
For best results, a chuck roast needs a long, slow cook to become tender and easy to shred.
It must be cooked longer on low heat to give the connective tissues time to break down.
Making this recipe is a great budget-friendly way to serve a crowd! Add it to the taco bar lineup for a different spin on ground beef tacos!
Storing and Reheating
Store: Keep leftovers in an airtight container in the refrigerator for up to four days. To prevent mushy beef, store the cooking liquid and the beef in separate containers.
Freeze: Chilled leftovers can be stored in the freezer for up to four months. Use a freezer-friendly container for best results.
Reheat: Use a small saucepan to reheat on low and stir. Or use the microwave for 1-2 minutes. There will be a lot of liquid when reheating, so be careful taking it out of the microwave.
Ways To Serve Chuck Roast Tacos
Drain the shredded beef well to prevent soggy tacos. Using a lightly charred corn tortilla, add a few toppings, like cojita cheese, sliced jalapenos, or fresh cilantro, and enjoy. This beef also works great as a burrito with a side of Instant Pot cilantro lime rice. Another great option is to use the meat in a quesadilla for a quick lunch.
Additional Crock Pot Recipes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Chuck Roast Tacos
Equipment
Ingredients
- 3 pounds beef chuck roast
- 10 ounces diced tomatoes and green chiles like Rotel (Note 1)
- 1 cup beef broth (Note 2)
- 3 teaspoons kosher salt
- 2 teaspoons ancho chili powder (Note 3)
- 1 teaspoon ground cumin
- 1 teaspoon garlic salt (Note 4)
- ½ teaspoon ground black pepper
- 2 limes juiced
Instructions
- In a large 6-quart crock pot, add the diced tomatoes and green chiles, undrained. Next, add the beef broth.
- Add the kosher salt, ancho chili powder, ground cumin, garlic salt, and ground black pepper. Stir until combined.
- Next, add the beef chuck roast. Turn the roast so both the top and bottom have been coated. Add the cover and cook on low for at least 8 hours or until the beef is tender and easy to shred.
- Remove the roast and shred it with two forks. Add it back into the cooking juices. Stir.
- Squeeze in the fresh lime juice. Stir. Lower the heat level to warm.
- Serve the shredded chuck roast on heated tortillas, burritos, or a rice bowl!
Venessa Mandelkow says
This is a great way to use up beef roasts in our freezer! Everyone in my family loves these tacos!