Description
Succulent chuck roast transformed into tender, flavorful tacos, perfect for any occasion.
Ingredients
Scale
- 2 lbs chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Taco shells or tortillas
- Toppings (lettuce, cheese, salsa, etc.)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chuck roast until browned on all sides.
- Remove the roast and add chopped onion and garlic to the skillet; sauté until softened.
- Return the chuck roast to the skillet, sprinkle with chili powder, cumin, paprika, salt, and pepper.
- Add enough water to cover the roast halfway, then cover and simmer on low heat or transfer to a slow cooker and cook on low for 8 hours.
- Once the meat is tender, shred it with two forks.
- Serve the shredded beef in taco shells or tortillas with your favorite toppings.
Notes
Let the chuck roast rest after cooking for maximum juiciness. Customize spices to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg