Slow Cooked Chuck Roast Tacos #taco #beef #slowcooked

These Slow Cooked Chuck Roast Tacos are pure comfort food. The beef is seared, slow braised in a rich broth with orange and spices, then shredded until it’s melt-in-your-mouth tender. Pair it with a fresh and creamy Mexican Street Corn Salsa for the ultimate taco night.

Detailed blog post:

My favorite flour for tortillas:
DANIELLE25242

Ingredients:

Chuck Roast
• 3–4 lb chuck roast
• 3 tbsp taco seasoning
• 1 large onion, diced
• 2 tbsp olive oil
• 2 bay leaves
• 3 tsp kosher salt
• ½ tsp black pepper
• 1 orange, sliced in half
• 1 tsp garlic powder
• 32 oz beef stock or beef bone broth

Mexican Street Corn Salsa
• 3 cups corn (fresh, frozen, or roasted)
• 1 jalapeño, finely diced (remove seeds for less heat)
• ½ cup cotija cheese
• 2 tbsp lime juice
• Pinch of salt & pepper
• 1 red bell pepper, finely diced
• ½ tsp garlic powder
• ½ tsp onion powder
• 3 tbsp mayonnaise
• ½ tsp smoked paprika
• ¼ cup fresh cilantro, chopped

Instructions:
1. Preheat oven to 325°F.
2. In a large Dutch oven, heat olive oil over medium-high. Pat chuck roast dry and season with salt and pepper. Sear 3–5 minutes per side until browned.
3. Lower heat and add onion, taco seasoning, bay leaves, orange halves, garlic powder, and beef stock. Cover and braise in the oven 3–5 hours, until fork tender.
4. Shred beef in its juices, let rest 10 minutes before serving.
5. For the salsa: whisk lime juice, salt, pepper, garlic powder, onion powder, mayonnaise, and smoked paprika. Stir in corn, jalapeño, cotija, cilantro, and bell pepper. Serve with tacos.

Serve:
Pile tender beef into warm tortillas, top with Mexican Street Corn Salsa, and enjoy taco night done right.

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