Description
These Chuck Roast Tacos feature tender, slow-baked beef chuck roast seasoned with a flavorful taco blend, orange juice, and beef stock, then caramelized in the oven for extra crispiness. Served with fresh guacamole and charred flour tortillas, these tacos make a satisfying and savory meal perfect for gatherings.
Ingredients
Units
Scale
Meat and Seasoning
- 4 pounds boneless beef chuck roast
- 4 tablespoons Dalkin&Co Taco Seasoning
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Liquids and Aromatics
- 1/2 cup orange juice
- 1/2 cup beef stock
- 2 onions, cut into quarters, paper removed
Additional Ingredients
- 1 recipe guacamole
- Small flour tortillas
- Your favorite salsa
Instructions
- Preheat and Season: Preheat your oven to 325°F. Generously season the chuck roast on both sides with kosher salt, freshly cracked black pepper, and the taco seasoning.
- Prepare for Baking: Place the seasoned chuck roast in a Dutch oven along with the orange juice, beef stock, and quartered onions. Secure the lid on the Dutch oven.
- Bake Until Tender: Transfer the Dutch oven to the oven and bake for 3.5 to 4 hours until the meat is tender and easily shredded with two forks. If it isn’t fully falling apart, continue to bake for an additional 30 minutes with the lid on.
- Caramelize the Meat: Increase the oven temperature to 425°F. Shred the meat into large chunks and toss it together with the cooked onions and a sprinkle of taco seasoning. Spread the mixture on a baking sheet and bake uncovered for 15 to 25 minutes until parts start to caramelize and crisp up.
- Prepare Guacamole: While the meat is in the oven caramelizing, prepare your guacamole recipe to have it fresh and ready for assembling the tacos.
- Char the Tortillas: Char the small flour tortillas over an open flame until slightly blistered to add smoky flavor and pliability.
- Assemble Tacos: Build your tacos by layering a dollop of guacamole, a generous spoonful of the shredded, caramelized meat, and top with your favorite salsa or additional toppings as desired.
Notes
- If you don’t have a Dutch oven, use a heavy, oven-safe, covered pot or tightly cover a roasting pan with foil.
- The orange juice helps tenderize the meat and adds subtle sweetness to balance the spices.
- You can prepare the guacamole ahead of time but keep it covered tightly to avoid browning.
- Be careful when charring tortillas over an open flame; use tongs and char just enough to add flavor without burning.
- Leftover meat can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
