These Crockpot Chuck Roast Tacos are juicy, flavorful, and affordable! This quick and easy dinner is kid-approved and makes enough to feed a crowd.
This is the summer of the crockpot! I’m obsessed (hence my Slow Cooker Summer Dinners post). My weekly routine, actually, has been to make a crockpot dinner on Friday. I’m over cooking, but don’t necessary want to do take-out. The slow cooker is perfect, because I throw everything together in the morning and I’m done! There’s always enough for leftovers on Saturday AND I didn’t get hot and sweaty over the stove… that’s a quadruple win in my book.
Why you’ll love these
- Affordable. Chuck roast is one of the cheaper cuts of meat AND it becomes super tender after cooking low and slow all day.
- Easy and Delicious. After a quick sear on the stove, the roast cooks for 8 hours in the crockpot, and becomes so juicy and flavorful.
- No heat. Keep the oven off! I LOVE keeping my kitchen cool by using my crockpot during the hot summer months.
- Versatile. The obvious choice is to turn the shredded beef into tacos using corn or flour tortillas, but it also makes amazing nachos, enchiladas, burritos, salads, and more!
Ingredient notes
- Butter – salted butter, unsalted butter, or oil are all fine.
- Chuck Roast – you’ll need 1 (3 pound) boneless beef chuck roast. Bone-in is fine as well, but may require an additional 2 hours of cook time on low or 1 hour on high. Top round roast, bottom round/rump roast, and flank would be great substitutes.
- Dark Brown Sugar – or light brown sugar. Granulated sugar or honey may also work, but I prefer the flavor of brown sugar with the chili powder.
- Spices: Chili Powder, Paprika, Salt, Cumin, Garlic Power, Onion Powder, Cayenne Pepper – if you’re in a pinch, use your favorite store-bought or homemade taco seasoning mix. Start with 2 tablespoons and add more to taste.
- Yellow Onion – red onion or white onion make great substitutions.
- Garlic – fresh or pre-minced jarred (my favorite) will be fine.
- Lime Juice – bottled or fresh!
How to make
- Melt butter in a large pan over medium heat, then sear the seasoned roast on both sides until a crust forms. Place the roast and all the juices into crockpot and set aside.
- Add sliced onions, minced garlic, and lime juice to the hot pan, and let cook until the onions start to soften.
- Pour the onions over the beef then cover and cook on LOW for 8 hours.
- Remove from the crockpot and shred with 2 forks.
- Optional: stir in leftover juices.
- Serve as desired and enjoy!
Can i make this without a crockpot?
How to make in the instant pot
- Hit SAUTE on 6 quart Instant Pot. Once it reads HOT, add in butter and allow to melt.
- Sear the seasoned chuck roast on each side for 5 minutes, or until golden brown, then remove and set aside.
- Add in onion, garlic, and lime juice and sauté for 5 minutes stirring regularly, making sure to really scrape up any brown bits to avoid a BURN notice.
- Stir in 1 cup beef broth (the Instant Pot requires additional liquid that the crockpot doesn’t), add seared roast back in, then Cook on HIGH pressure for 50 minutes.
- Allow a natural release for 30 minutes, flip the pressure valve to release any remaining pressure, then shred and serve!
How to make in the oven
- Preheat your oven to 325 degrees F.
- Melt butter in an oven safe dutch oven over medium heat, then sear the seasoned roast on both sides until a crust forms. Remove and set aside.
- Add sliced onions, minced garlic, and lime juice to the hot pan, and let cook until the onions start to soften.
- Place the roast back in, then cover and cook in preheated oven for about 3 hours or until it easily shreds with a fork.
How to serve
- Tacos. Grab your favorite corn or flour tortilla and fill ’em up with beef and all your favorite toppings (see below).
- Enchiladas. Tortillas + beef + enchilada sauce + cheese and dinner is served!
- Burrito. Throw it into a large tortilla with rice, beans, cilantro lime sauce, cheese, lettuce, and more!
- Salad/Burrito Bowls. Start with a bed of leafy greens, then top with the shredded beef, pickled red onions, corn, crumbled feta, and a drizzle of dressing!
- Quesadilla. Sandwich your favorite melty cheese and beef between two tortillas, fry ’em up, dunk ’em in sour cream, and call it a day.
- Nachos. Check our our loaded chicken nachos for inspo.
What to serve with chuck roast tacos
- Toppings: Avocado sauce, quick pickled onions (coming soon!), cilantro lime sauce, pico de gallo, crumbled feta, etc.
- Sides: Corn dip, queso, guacamole, black beans, rice, Mexican street corn salad, etc.
Pro tip
Don’t forget the margarita!
How to store
Leftover roast will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.
To reheat, thaw in the fridge if frozen then microwave, bake, or warm on the stove.
– Jennifer
Crockpot Chuck Roast Tacos
These Crockpot Chuck Roast Tacos are juicy, flavorful, and affordable! This quick and easy dinner is kid-approved and makes enough to feed a crowd.
Prep Time: 15 minutes
Cook Time: 8 hours 30 minutes
Yield: 8 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
Crockpot Chuck Roast Tacos
- ¼ cup dark brown sugar packed (light brown sugar is fine)
- 2 tablespoons chili powder
- 2 teaspoons salt plus more to taste (I added an additional 1/2 teaspoon)
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ teaspoon cayenne pepper omit if you don’t like spice
- 4 tablespoons butter salted or unsalted is fine
- 1 (3 pound) boneless beef chuck roast
- 1 large yellow onion sliced
- 1 tablespoon minced garlic
- 2 tablespoons lime juice
- Salt and pepper to taste
Extras
- Tortillas corn or flour
- Cilantro lime sauce
- Avocado sauce
- Pickled onions
- Crumbled feta
Instructions
- In a small bowl, mix together brown sugar, chili powder, salt, paprika, cumin, garlic powder, onion powder, and cayenne pepper. Taste and adjust, if necessary.
- Season the chuck roast on all sides with seasoning mixture. Set aside any extra seasoning for later.
- Melt butter in a large skillet over medium heat and sear chuck roast on all sides; about 3-5 minutes per side.
- Place the seared chuck roast and any juices/brown bits from the pan into a greased 6 quart crockpot. Set aside.
- To the hot skillet, add sliced onions, minced garlic, lime juice, and a touch of salt and pepper, and let cook, scrapping up any browned bits, for 5 minutes or until the onions start to soften.
- Pour the onions/juices/browned bits over chuck roast in the crock pot, then sprinkle on any remaining seasoning mix.
- Cover and cook on LOW for 8 hours (preferred) or HIGH for 4 hours.
- Remove the roast from the crockpot, shred the meat with two forks, discarding any extra unwanted fat.
- Optional: stir meat back into juices or save the juices in an extra container and use to reheat meat if it’s too dry.
- Serve the shredded beef as desired (see How to Serve and Pairing Suggestions) and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:3 Months
Reheat:Thaw, if frozen, then heat on the stove/microwave until warm
*Storage times may vary based on temperature and conditions
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Nutrition Information
Nutrition Facts
Crockpot Chuck Roast Tacos
Amount Per Serving (1 scoop shredded beef)
Calories 406 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 132mg44%
Sodium 802mg35%
Potassium 687mg20%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 8g9%
Protein 34g68%
Vitamin A 1097IU22%
Vitamin C 3mg4%
Calcium 58mg6%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
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