Description
Fall-apart tender chuck roast, slow-cooked with smoky spices and lime juice, then served in warm tortillas with fresh toppings. This budget-friendly, no-hassle recipe delivers rich, Mexican-inspired flavors perfect for busy meals or gatherings.
Ingredients
3.5 lb chuck roast, boneless
2 cups beef broth
1 tablespoon olive oil
2 tablespoons smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
3 cloves garlic, minced
1 medium onion, sliced
Salt and black pepper to taste
Juice of 2 limes
8 corn or flour tortillas
Chopped cilantro (optional)
Avocado slices (optional)
Lime wedges for serving
Instructions
Preheat oven to 450°F (230°C)
Sear chuck roast in oven-safe Dutch oven with olive oil until browned
Transfer to slow cooker, add garlic, onion, spices, and beef broth
Cook on low for 8-10 hours or high for 4-5 hours until meat separates easily
Shred meat with a fork, stir in lime juice
Warm tortillas in skillet or microwave, then assemble with meat and toppings
Notes
For deeper flavor, use homemade beef broth
Add diced tomatoes or salsa for extra liquid if desired
Let meat rest 10 minutes before shredding for juicier results
Tacos can be made 24 hours ahead and reheated gently
Use flour tortillas for richer flavor or corn for gluten-free
- Prep Time: 15
- Cook Time: 480
- Category: Meals
- Method: Slow Cooking
- Cuisine: Mexican-Inspired