Ingredients
Scale
- 3 lbs chuck roast
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 12 small corn and flour tortillas
- Toppings: shredded lettuce, diced red onion, chopped cilantro, lime wedges, sour cream or crema
Instructions
- Preheat oven to 325°F (165°C). Pat chuck roast dry and season generously with spices, salt, and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear roast on all sides until deeply browned (5–6 minutes per side).
- Remove roast, reduce heat to medium, add onion and garlic, and sauté until soft (3–4 minutes). Return roast to pot.
- Pour in beef broth and Worcestershire sauce. Bring to a simmer, cover, and transfer to oven. Cook 3–3.5 hours until fork-tender.
- Remove roast, let rest 10 minutes, then shred with two forks. Resting liquid can be used to moisten meat if dry.
- Warm tortillas in a dry skillet or oven. Assemble tacos with shredded beef and desired toppings.
Notes
- For extra depth, add a chipotle pepper in adobo to the braising liquid.
- Make ahead: Shredded roast keeps refrigerated for 4 days or frozen for 3 months.
- Vegetarian option: Swap chuck with portobello mushrooms or jackfruit (adjust cooking time).
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Method: Slow Cooking / Oven Braise
- Cuisine: Mexican-American
- Diet: High Protein
Nutrition
- Serving Size: 3 tacos
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 115mg
