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Chuck Roast Tacos are slow cooked with a simple, but flavourful spice mix which uses smoked paprika, cumin, coriander and chili powder. These are a great go-to recipe when feeding a larger crowd, but serve to be the easiest, and most delicious mid-week dinner. Load up the tender (melt-in your mouth, honestly!) beef onto corn tortillas and top with my simple creamy coleslaw for the ultimate flavour combination. If you like this recipe, be sure to check out my Bang Bang Shrimp Tacos!
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Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
More slow cooker recipes
- Braised Beef Short Ribs
- Slow Cooked BBQ Pulled Pork Sandwiches
- Pot Roast
- Meatballs & Gravy
- Crockpot Beef Barley Soup
Ingredients
Here is a quick overview of the ingredients you’ll need to make my Chuck Roast Tacos. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- chuck roast
- salt
- pepper
- smoked paprika
- cumin
- chili powder
- coriander
- garlic
- coleslaw mix
- mayonnaise
- white vinegar
- lime
How to make Chuck Roast Tacos
Step 1: season the chuck roast generously, make a few slits and add your halved garlic cloves. Let rest for 15 minutes.
Step 2: sear the chuck roast on each side for 3-4 minutes or until it gets a nice browning on each side. Add it to an oven safe baking dish, cover, and cook for 2-3 hours.
Step 3: once the chuck roast pulls apart very easily using two forks, you’ll know it’s ready. Shred the beef and toss it in the fat that remains in the baking dish. If you have a lot of fat left over, pop the shredded beef back into your oven, uncovered and let cook for an additional 10-15 minutes. If there isn’t a ton of fat that you want to get rid up, serve as is. (That’s usually what I do!)
Step 4: load up the shredded beef onto your tortillas of choice and finish with your favourite toppings.
Step 5: make your Creamy Coleslaw to finish the tacos with, and enjoy right away!
Substitutions & FAQ’s
What type of oil is best to sear meat?
Oils like avocado oil, grapeseed oil, and peanut oil have high smoke points and neutral flavors, making them ideal for achieving a perfect sear on any type of meat.
What are other names for chuck roast?
Depending on your grocery store, they may be labeled as blade roasts.
What other toppings would work on these tacos?
Lettuce, tomato, peppers, salsa, sour cream, anything goes!
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Watch the recipe video on Instagram
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Chuck Roast Tacos
Ingredients
Chuck Roast:
- 2 lb chuck roast
- 1 tbsp avocado oil, to sear the chuck roast
- salt, generously season all sides
- pepper, generously season all sides
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp chili powder
- 2 garlic cloves, cut in half
Creamy Cabbage Slaw:
- 4 cups pre-made coleslaw mix
- 1 small garlic clove, minced
- 3 tbsp mayonnaise
- 1 tbsp white vinegar
- 1/2 small lime, juiced
- 1/4 tsp salt
Other Ingredients/Toppings:
- corn tortillas
- cilantro
- green onions
- hot sauce of choice
- salsa
- sour cream
Instructions
- Preheat your oven to 325 °F.
- To the chuck roast, generously season all sides with salt and pepper.
- In a small bowl, combine the smoked paprika, cumin, coriander and chili powder.
- Add half of the seasioning mix to one side of the roast, rub it in generously, and repeat on the opposite side.Sammy's Tip: be sure to cover every side of the roast with your seasioning; top, bottom, and all sides.
- Make 4 small slits in the roast, 2 on the top side and 2 on the bottom side and add your halved garlic cloves.
- Let the roast rest for 15 minutes.
- To a large pan, add the avocado oil and set to medium/high heat.
- Sear the roast on each side for 3-4 minutes or until each side begins to brown.
- Add the roast to an oven safe pan, cover and let cook for 2.5-3 hours.
- At the 2.5 hour mark, check the roast and if you can easily shred it apart using two forks, it's ready. If it still too tough, return it back to the oven and continue cooking until you can easily shred it with two forks.
- Shred the entire roast and mix it into the fat that remains at the bottom of the baking pan.Sammy's Tip: if you are left with a lot of fat that you want to get rid of, toss the shredded beef in the fat and return back to the oven, uncovered for 15 minutes.If there isn't a lot of fat leftover, leave as is.
- Prepare your coleslaw by mixing together all of the ingredients in a medium sized bowl. Taste to adjust seasioning to your preferance.
- To your corn tortilla add a light layer of sour cream, salsa, followed by the beef and creamy coleslaw. Finish with cilantro and green onions.
- Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this today, 100% will be adding to the rotation!
Couldnโt find a Chuck Roast, used a Sirloin Tip Roast. My error was not accounting for how lean this cut is in comparison to a chuck roast. Glad I checked it when I did, added approx 1/2 cup of water for some much needed liquid, (had no broth dammit!). Needed to add some more – so used Better than Bouillon & 1 cup water, mission accomplished!
My roast was a bit larger than 2lb, so I doubled all the spices. I also made a Cilantro, Lime Crema to top. Had the Kale/Brussel Slaw from Costco so used that in place of the homemade slaw.
10/10โญ๏ธ
Highly recommend pairing w/ a slightly chilled, Conundrum Red Blend 2021 vintage! Cheers ๐ท๐ฎ๐๐ป
Hi Nicole! Thanks for such a great review. So happy you were able to modify the recipe and enjoy!
Was forking delicious. Omg. Hubs is obsessed.