Description

Ever wondered how to make tacos that are so tender and flavorful they’ll have everyone begging for seconds? Picture savoring Chuck Roast Tacos, where juicy, slow-cooked beef chuck roast meets the bold heat of pickled jalapeños and the rich depth of beer, all wrapped in warm corn tortillas with vibrant toppings.

Ingredients

Each ingredient in Chuck Roast Tacos contributes to the tender, flavorful filling. Substitutions make it adaptable to your pantry.

Boneless Beef Chuck Roast (4 lbs): Affordable, flavorful cut that becomes tender when slow-cooked. Substitution: Beef brisket or pork shoulder.
Salt (1 tsp): Enhances flavors. Substitution: Low-sodium salt or kosher salt.
Pepper (1 tsp): Adds mild heat. Substitution: White pepper or a pinch of cayenne.
Olive Oil (1 tbsp): For browning the roast. Substitution: Vegetable oil or canola oil.
Beer (12 oz bottle) or Beef Broth (1 cup): Adds depth and tenderizes the meat. Substitution: Non-alcoholic beer, apple juice, or additional broth.
Pickled Jalapeño Peppers (28 oz can, undrained): Brings bold, tangy heat. Substitution: Fresh jalapeños (1 cup sliced) with ½ cup vinegar or green chiles for milder flavor.
Onion (1 large, chopped): Adds savory sweetness. Substitution: 1 tsp onion powder or ½ cup shallots.
Garlic Powder (1 tsp): Provides savory depth. Substitution: 2 tsp minced fresh garlic.
Chili Powder (1 tsp): Adds warm, smoky spice. Substitution: Cumin or paprika.
Optional Toppings: Corn tortillas (6 inches), crumbled Cotija cheese, lime wedges, fresh cilantro leaves, sliced radishes, sour cream. Substitution: Flour tortillas, queso fresco, parsley, or Greek yogurt.

Why These Ingredients Matter:

Chuck roast provides protein and rich flavor, perfect for slow cooking.
Beer and jalapeños create a bold, tangy broth that tenderizes and infuses the meat.
Onions and spices add depth, while optional toppings bring freshness and crunch.
Slow cooking ensures a tender, cohesive filling with minimal effort.

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Instructions

Season and Brown the Roast (10 minutes):
- Sprinkle 4 lbs boneless beef chuck roast with 1 tsp salt and 1 tsp pepper.
- In a large skillet, heat 1 tbsp olive oil over medium-high heat.
- Brown the roast on all sides, about 3-4 minutes per side; transfer to a 5- or 6-quart slow cooker. Tip: Pat the roast dry with paper towels for better browning; don’t overcrowd the skillet.
Deglaze the Skillet (3 minutes):
- Add 12 oz beer (or 1 cup beef broth) to the skillet, stirring to loosen browned bits.
- Pour the liquid over the roast in the slow cooker. Tip: Scrape thoroughly to capture all the flavorful bits for a richer broth.
Add Flavorings (3 minutes):
- In a large bowl, combine 28 oz undrained pickled jalapeño peppers, 1 large chopped onion, 1 tsp garlic powder, and 1 tsp chili powder.
- Pour the mixture over the roast in the slow cooker. Tip: Stir gently to ensure the roast is partially covered by the mixture.
Slow Cook the Roast (6-8 hours):
- Cover and cook on low for 6-8 hours, until the beef is tender and shreds easily (internal temperature should reach 190-200°F for shredding). Tip: Check at 6 hours; smaller slow cookers may cook faster. Avoid lifting the lid to maintain heat.
Shred and Prep Juices (5 minutes):
- Remove the roast to a large plate or cutting board; shred with two forks.
- Strain cooking juices into a bowl, reserving vegetables (jalapeños and onions) and 2 cups of juices; discard remaining juices.
- Skim fat from reserved juices using a spoon or fat separator. Tip: Shred while warm for easier handling; chill juices briefly to solidify fat for easier skimming.
Combine and Heat (3 minutes):
- Return shredded beef, reserved vegetables, and 2 cups reserved juices to the slow cooker.
- Stir and heat through on low for 5-10 minutes. Tip: Add more juices if you prefer a saucier filling; save extra for dipping.
Serve (3 minutes):
- Serve hot, spooning beef mixture (about ½-¾ cup per taco) into warmed 6-inch corn tortillas (2-3 tacos per serving for 8-10 servings).
- Top with optional crumbled Cotija cheese, lime wedges, fresh cilantro leaves, sliced radishes, and sour cream. Tip: Warm tortillas in a skillet or microwave (wrapped in a damp towel) for better texture.