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Chuck Roast for Tacos and Burrito Bowls

Tender Fall Apart Chuck Roast for Tacos Recipe
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Ditch the ground beef and use tender, fall-apart chuck roast for your beef tacos and burrito bowls. Easily make this in your dutch oven, it’s as simple as throwing all your ingredients into a lidded pot and baking it in your oven. Come back in 3 to 4 hours for a perfect, melt in your mouth, flavor explosion of tender meat. Use it for tacos, burritos, burrito bowls, or  nachos. You won’t go back to ground beef.

Ingredients

Units Scale
  • 3 to 4 pounds of boneless beef chuck roast
  • 1 large onion, peeled and cut into quarters
  • 3/4 cup water
  • 2 teaspoons beef bouillon
  • juice of 1 orange (or 1/2 cup of orange juice)
  • 2 teaspoons onion granules
  • 2 teaspoons garlic granules
  • 4 tablespoons of taco seasoning
  • kosher salt

Instructions

  1. Preheat your oven to 325°F
  2. Warm the water and add the beef bouillon until it dissolves in the water. Remove from heat and add the orange juice to the beef stock. Set aside.
  3. Place your roast in a dutch oven and season both sides with the onion granules, garlic granules, taco seasoning and salt. Add the cut up onions around the meat. Pour the beef stock mixture over the meat and cover with lid.
  4. Bake for 3.5 to 4 hours
  5. Remove roast from the oven and transfer the meat and onions onto a baking sheet. Using two forks, shred the meat with the onions.
  6. Sprinkle with more taco seasoning, if needed. Enjoy on tacos, burritos, nachos or burrito bowls.

Equipment

Find it online: https://moderateposh.com/chuck-roast-for-tacos-and-burritos/