Dutch Oven Chuck Roast Tacos by @adellacooks

3h50

6 servings

🍖

1.1 kg

Chuck roast

🌮

1 packet

Taco seasoning

🫒

Olive oil

🧅

1

Yellow onion

🫑

1

Red bell pepper

🫑

1

Orange bell pepper

🫑

1

Yellow bell pepper

🧄

1 tbsp

Garlic

🍲

960 ml

Beef broth

🧃

120 ml

Orange juice

🥑

3

Avocado

🌿

Cilantro

🌶️

1

Jalapeño

🧅

Red onion

🍋

1

Lime juice

🧂

Salt

⚫

Black pepper

🥙

Tortillas

🍅

Tomatoes

🍋

Lime

  1. Pat
    • Chuck roast
    • Taco seasoning

    Pat the chuck roast dry and season both sides with half the taco seasoning.

  2. Heat
    • Chuck roast
    • Olive oil

    Heat olive oil in a Dutch oven and sear the roast on all sides, then remove it.

  3. Add
    • Olive oil
    • Yellow onion
    • Beef broth

    Add more oil and sauté the onion, using a splash of beef broth to scrape up the browned bits.

  4. Add
    • Red bell pepper
    • Garlic

    Add the peppers and cook a few minutes, then stir in the minced garlic for 30 seconds.

  5. Nestle
    • Chuck roast

    Nestle the roast back into the Dutch oven.

  6. Add
    • Beef broth
    • Orange juice
    • Taco seasoning

    Add the remaining beef broth, orange juice, and taco seasoning.

  7. Cook

    Cover and cook on low for 3-3½ hours, until fork-tender.

  8. Shred
    • Chuck roast
    • Red bell pepper
    • Yellow onion

    Shred the beef and mix it with the peppers, onions, and cooking juices.

  9. Mash
    • Avocado
    • Cilantro
    • Jalapeño

    Mash the guacamole ingredients together.

  10. Serve
    • Tortillas
    • Chuck roast
    • Tomatoes

    Serve on warm tortillas with the shredded beef, guacamole, tomatoes, and lime.

Dutch Oven Chuck Roast Tacos by @adellacooks

3h50

6 servings

🍖

1.1 kg

Chuck roast

🌮

1 packet

Taco seasoning

🫒

Olive oil

🧅

1

Yellow onion

🫑

1

Red bell pepper

🫑

1

Orange bell pepper

🫑

1

Yellow bell pepper

🧄

1 tbsp

Garlic

🍲

960 ml

Beef broth

🧃

120 ml

Orange juice

🥑

3

Avocado

🌿

Cilantro

🌶️

1

Jalapeño

🧅

Red onion

🍋

1

Lime juice

🧂

Salt

⚫

Black pepper

🥙

Tortillas

🍅

Tomatoes

🍋

Lime

Preparation Steps

  1. Step 1/10

    Pat the chuck roast dry and season both sides with half the taco seasoning.

    🍖Chuck roast
    🌮Taco seasoning
    🧻Paper towels

  2. Step 2/10

    Heat olive oil in a Dutch oven and sear the roast on all sides, then remove it.

    🍖Chuck roast
    🫒Olive oil
    🥢Tongs

  3. Step 3/10

    Add more oil and sauté the onion, using a splash of beef broth to scrape up the browned bits.

    🫒Olive oil
    🧅Yellow onion
    🍲Beef broth
    🥄Spoon

  4. Step 4/10

    Add the peppers and cook a few minutes, then stir in the minced garlic for 30 seconds.

    🫑Red bell pepper
    🫑Orange bell pepper
    🫑Yellow bell pepper
    🧄Minced garlic
    🥄Spoon

  5. Step 5/10

    Nestle the roast back into the Dutch oven.

    🍖Chuck roast
    🥢Tongs

  6. Step 6/10

    Add the remaining beef broth, orange juice, and taco seasoning.

    🍲Beef broth
    🧃Orange juice
    🌮Taco seasoning
    🥄Measuring cup

  7. Step 7/10

    Cover and cook on low for 3-3½ hours, until fork-tender.

  8. Step 8/10

    Shred the beef and mix it with the peppers, onions, and cooking juices.

    🍖Chuck roast
    🫑Red bell pepper
    🫑Orange bell pepper
    🫑Yellow bell pepper
    🧅Yellow onion
    🍴Fork
    🥢Tongs

  9. Step 9/10

    Mash the guacamole ingredients together.

    🥑Avocado
    🌿Cilantro
    🌶️Jalapeño
    🧄Minced garlic
    🧅Red onion
    🍋Lime juice
    🧂Salt
    ⚫Black pepper
    🥣Mixing bowl
    🍴Fork
    🥄Spoon

  10. Step 10/10

    Serve on warm tortillas with the shredded beef, guacamole, tomatoes, and lime.

    🥙Tortillas
    🍖Chuck roast
    🍅Tomatoes
    🍋Lime

Composition

Ingredients

Types

Meat, Spices, Oil, Vegetables, Broth, Fruit, Herbs, Grains

Ingredients

Chuck roast, Taco seasoning, Olive oil, Yellow onion, Red bell pepper, Orange bell pepper, Yellow bell pepper, Garlic, Beef broth, Orange juice, Avocado, Cilantro, Jalapeño, Red onion, Lime juice, Salt, Black pepper, Tortillas, Tomatoes, Lime

Notes

Olive oil (amount not given, for searing and sautéing), Yellow onion (sliced), Red bell pepper (sliced), Orange bell pepper (sliced), Yellow bell pepper (sliced), Garlic (for the beef, minced, for the guacamole), Orange juice (fresh, or juice of 1 orange), Avocado (for the guacamole), Cilantro (amount not given, for the guacamole), Jalapeño (diced, for the guacamole), Red onion (diced, amount not given, for the guacamole), Lime juice (juice of 1 lime, for the guacamole), Salt (to taste, for the guacamole), Black pepper (to taste, for the guacamole), Tortillas (for serving), Tomatoes (diced, or pico de gallo, for serving)

Allergens

Gluten

Dietetics

Dietary regimen

Egg-Free, Nut-Free, High-Protein

Calories

520 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 28g, Fat: 30g, Fiber: 6g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 980mg, Potassium: 750mg, Iron: 3.5mg, Zinc: 5mg

Vitamins

Vitamin C: 55mg, Vitamin B12: 2.5µg, Vitamin B6: 0.6mg, Folate: 60µg

Preparation

Time Information

Preparation

20 minutes

Cooking

3 hours 30 minutes

Overall

3 hours 50 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Knife, Cutting board, Paper towels, Measuring cup, Fork, Tongs, Mixing bowl, Spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Family Dinner, Taco Night

Origin

Source

Platform

instagram

Original Creator

@adellacooks

Origin

Cuisine

Mexican, American

Geographic

United States, North America

Various

Aspect

Texture

Tender, Juicy, Shredded, Creamy

Flavors

Citrusy, Savory, Spiced, Garlicky, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (Store beef and guacamole in separate airtight containers,Press plastic wrap directly onto guacamole surface to limit browning), freezer : up to 3 months (Freeze shredded beef with cooking juices in an airtight container or freezer bag,Guacamole is not recommended for freezing), room temperature : up to 2 hours (Do not leave cooked beef or guacamole out longer than 2 hours)