Ingredients
Chuck Roast
- 1 boneless beef chuck roast, about 4 pounds
- Salt and pepper to season
- 2 tablespoons taco seasoning
Guacamole
- 3 large avocados
- 2 limes, juiced
- ½ an orange, juiced (optional); can substitute more lime juice
- 2-3 tablespoons red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
For Serving
- Tortillas
- White onion, finely chopped
- Fresh cilantro, chopped
- Salsa macha or your favorite salsa
Instructions
- Preheat and season: Preheat your oven to 325°F. Generously season the chuck roast on both sides with salt, pepper, and taco seasoning.
- Slow bake the roast: Place the seasoned roast in a Dutch oven or baking dish, cover with the lid or aluminum foil, and bake for 1 hour per pound—about 4 hours for a 4-pound roast—until tender.
- Shred the meat: Remove the roast from the oven and shred it into large chunks using two forks. If it doesn’t pull apart easily, return it to the oven for an additional 30 minutes.
- Crisp the shredded roast: Increase the oven temperature to 425°F. Toss the shredded meat in the rendered fat in the baking dish, then bake uncovered for 20-25 minutes until the edges become crispy.
- Make the guacamole: While the roast finishes, mash the avocados and mix with lime juice, optional orange juice, salt, and pepper. Adjust seasoning to taste, then stir in chopped red onion and cilantro.
- Warm tortillas: Heat your tortillas until pliable and warm.
- Assemble tacos: Layer guacamole, the crispy shredded chuck roast, and toppings such as white onion, fresh cilantro, and salsa macha onto each tortilla.
- Serve and enjoy: Serve immediately and enjoy your flavorful chuck roast tacos!
Notes
- For a more intense flavor, marinate the chuck roast with taco seasoning several hours before cooking.
- If you prefer a spicier kick, add chopped jalapeños or hot sauce to the guacamole or toppings.
- Leftover tacos can be refrigerated for up to 3 days and reheated in a skillet to maintain crispiness.
- Use fresh tortillas for best texture and taste.
- Orange juice in guacamole is optional but adds a subtle sweetness and bright flavor.
- Prep Time: 30 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
