These Beef Chuck Roast Tacos are a quick, flavorful dinner made with tender shredded roast, taco seasoning, lime juice, and bone broth, all wrapped in soft tortillas and topped with fresh salsa, guacamole, and queso fresco. Perfect for busy nights and taco lovers!
Looking for more taco night recipes?
Check out cod fish tacos, tacos de lengua, and taco dip with ground beef.
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💡Recipe Overview
- Prep and Cook Time: 10 minutes to prep and 15 minutes to cook
- Cooking Method: Stove-top
- Dietary Info: Primal, Ancestral diet
- Tools Needed: cast iron skillet
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Affordable Tacos, Steak Girl Approved!
I'm all about these beef chuck tacos because it's the perfect mix of affordable and ridiculously tasty. I'm definitely a steak girl and can't resist a good steak bite, but when it comes to budget-friendly meals, beef chuck roast really steals the show.
Cook it low and slow using my braised chuck roast recipe and it becomes melt-in-your-mouth, fork-tender goodness.
Plus, all that connective tissue in a cheaper cut means collagen for you!
A hearty, satisfying meal that doesn't cost a fortune? Yes, please. Who says you can't have it all?
And let's not forget the toppings - this is secretly my favorite part. Add all the fixings like chunky guac, salsa, and crumbled queso fresco, and you've got a taco so good, you'll wonder if you're eating food or a work of art.
Ingredients for Beef Chuck Tacos
- Cooked chuck roast: Having braised chuck roast on hand makes these tacos come together in minutes. Make the chuck roast on a slow afternoon and have meals for days!
- Taco seasoning: I like using this mild taco seasoning because chuck roast packs in tons of flavor so no need to overdo it here.
- Broth: This keeps the meat from drying out during the browning. I love using my beef bone broth recipe for this part.
- Lime: Just a bit of acidity helps round out the rich flavors.
- Taco tortillas: Corn or flour, your choice. I love corn tortillas for the flavor, but if I'm feeding hungry kids, flour tends to hold up better. You can also go with Siete cassava tortillas for a grain-free option.
- Toppings: Guac, salsa, diced white onions, cotija cheese, and cilantro because what's a taco without cilantro - am I right?
Make it Ancestral
When I want to make these beef chuck roast tacos a little more nourishing and rooted in tradition, I lean into simple ancestral swaps. I like using grass-fed bone-in chuck roast that's been slow-cooked to really break down those connective tissues (aka collagen!). I also like to crisp it up in beef tallow for extra flavor and healthy fats. A scoop of fermented pico de gallo adds that gut-friendly kick - because good food should taste amazing and make you feel good.
How to Make Beef Tacos Chuck Roast
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Sauté
Heat a cast iron skillet over medium heat. Add the shredded beef, taco seasoning, lime juice, and bone broth. Stir and cook for about 5 minutes until the beef is warmed through and well-coated in the juices.
Step 2. Assemble
While the beef warms, lightly char the tortillas over an open flame or heat them in a dry skillet, then fill each one with the beef and your favorite toppings.
Helpful Tips
- Crispy beef. For a delicious crispy texture, spread the shredded beef in a hot skillet and let it sear undisturbed for 1-2 minutes before stirring.
- Revive leftover meat. If your leftover church roast seems a bit dry, add a splash of bone broth or lime juice while reheating to bring back moisture.
- Double up on tortillas. If using corn tortillas, stack two per taco to prevent breakage, especially if you're loading up on toppings.
- Layer your tacos right. To keep your tacos from getting soggy, place cheese or guacamole at the bottom before adding the beef to create a barrier against
Product Highlight!
Cast-Iron Skillet
Still using your non-stick pans? Ditch them and switch over to a true cast iron skillet to get that nice golden crust. A cast iron skillet is perfect for this recipe - it retains heat beautifully and gives the beef those crave-worthy crispy edges.
💭Meal Prep Suggestion!
For easy meal prep, cook a big batch of braised chuck roast ahead of time and store it in fridge with some broth to keep it juicy. Then just reheat, crisp it up in a skillet, and assemble tacos fresh throughout the week with different toppings. It's the kind of meal prep I can get behind!
Serving Suggestions
These beef tacos chuck roast are super versatile and can be served with whatever toppings you have on hand, making them perfect for using up leftovers or mixing and matching flavors. Here are some of my favorite toppings:
- diced white onion and cilantro with lime juice
- crumble Cotija cheese
- fermented jalapenos for that gut-friendly probitioc action
- pico de gallo
- roasted jalapeno peppers
- raw sour cream
- quick pickled red onions
- chunky guacamole recipe
- blender salsa
Frequently Asked Questions
Store leftover beef chuck roast in an airtight container in the refrigerator for up to 4 days—these glass snap containers work perfectly for keeping it fresh. For longer storage, freeze the beef in a sealed container for up to 3 months. To reheat, transfer the beef to a skillet or small saucepan, add a splash of broth to keep it juicy, and warm over medium heat, stirring occasionally, until heated through.
To prevent soggy tacos, place a layer of cheese at the bottom of the tortilla before adding beef. You can also stack two tortillas per taco to prevent them from breaking (helpful if using corn tortillas) to help keep everything together and make them easier to handle.
Yes! For a crowd, I love serving these with a large platter of bone broth rice or homemade tortilla chips to turn them into a taco salad or nachos. It adds more bulk while still keeping the focus on the delicious beef chuck roast tacos.
Looking for more taco-related recipes? Here are some ideas:
Did you make this beef tacos chuck roast? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Beef Chuck Roast Tacos
Ingredients
- 2 cups cooked chuck roast
- 2 tablespoons taco seasoning
- 1 tablespoon lime juice
- ½ cup beef bone broth
- 8 small tortillas corn or flour
Toppings:
- diced white onion & cilantro
- guacamole
- salsa
- crumbled queso fresco
- fresh lime
Instructions
- Heat a cast iron skillet over medium heat. Add the 2 cups cooked chuck roast, 2 tablespoons taco seasoning, 1 tablespoon lime juice, and ½ cup beef bone broth. Stir and cook for about 5 minutes until the beef is warmed through and well-coated in the juices.
- While the beef heats, warm the 8 small tortillas over an open flame until lightly charred or in a dry skillet.
- Fill each tortilla with the beef and top with toppings of choice like diced white onion & cilantro, guacamole, salsa, crumbled queso fresco, and squeeze of fresh lime.
Notes
- Crispy beef. For a delicious crispy texture, spread the shredded beef in a hot skillet and let it sear undisturbed for 1-2 minutes before stirring.
- Revive leftover meat. If your leftover church roast seems a bit dry, add a splash of bone broth or lime juice while reheating to bring back moisture.
- Double up on tortillas. If using corn tortillas, stack two per taco to prevent breakage, especially if you're loading up on toppings.
- Layer your tacos right. To keep your tacos from getting soggy, place cheese or guacamole at the bottom before adding the beef to create a barrier against moisture.
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