Easy Chuck Roast Tacos
Tender and flavorful chuck roast tacos, simmered low and slow for the perfect texture and taste.
Ingredients
For the roast
- 2 lbs chuck roast Forgiving and fatty enough to stay tender
- 1 tablespoon olive oil For browning the roast
- 1 medium onion, chopped Sautéed with garlic
- 3 cloves garlic, minced Sautéed with onion
- 1 tablespoon chili powder Adds spice to the meat
- 1 teaspoon cumin For warmth
- 1 teaspoon paprika For flavor
- to taste Salt and pepper To taste
- Tortillas for serving Warm for best taste
For toppings
- diced tomatoes Optional
- lettuce Optional
- cheese Optional
- sour cream Optional, mood stabilizer
Instructions
Preparation
- Heat olive oil in a skillet over medium-high heat.
- Season the chuck roast with salt, pepper, chili powder, cumin, and paprika.
- Brown the roast on all sides, then remove from the skillet.
- In the same skillet, sauté onion and garlic until translucent.
- Place the roast back in the skillet, add a little water or broth, cover, and simmer for 2-3 hours or until the meat is tender.
- Shred the beef and serve in warm tortillas, topped with your choice of toppings.
Notes
Taste as you go! You can use broth instead of water for added flavor.