Shredded Chuck Roast for Tacos
We’re all familiar with a classic chuck roast, but what about Chuck Roast for Tacos?! This beef taco recipe is full of mouth-watering flavor AND is completely low-carb friendly, thanks to tasty keto tortillas. Paired with fresh avocado, red onion, and a drizzle of a simple zesty sauce, you’ll be instantly in love.
Amazing Shredded Beef Tacos
I’ve made a few versions of a roast, but this particular one is one of my favorites so far. The protein is so easy to make — it preps in just a couple of minutes and cooks in the oven all in one dish!
It’s a perfect meal prep recipe since it’s so versatile. You can use it in all different ways, whether you’re having salads, power bowls, beef tacos, or even enjoying it on its own!
The roast beef is baked with sliced onion, garlic, and beef broth and turns out deliciously fork tender! It’s great tucked into these amazing keto tortillas, but you can also use your favorite store-bought version. My keto tortillas contain only 2 net carbs and 6 grams of protein per tortilla, there’s no need to worry about your macros. They’re also soft and pliable, so you won’t miss corn or flour tortillas one bit!
Why You’ll Love It
- A tasty low-carb/keto alternative to regular tacos.
- The cooking process is super easy—the oven does it all for you!
- This chuck roast comes out with the most tender meat that’ll melt in your mouth!
- Great for meal prep and easily customizable to fulfill anyone’s taste buds.
Made with Simple Ingredients
(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)
- Beef chuck roast: Makes the best taco meat! You’ll need a 2-1/2 pound chuck roast for this recipe.
- Taco seasoning: Be sure to use a good quality taco seasoning for the best flavor.
- Beef broth: This is the key to super tender beef!
- Thick Greek yogurt: Adds a creamy and tangy flair to the sauce.
- Salsa: I mixed salsa with Greek yogurt to add some zestiness to the sauce.
- Lime: Lime juice adds acidity and brightness.
- Low carb tortillas: I used my keto tortillas for this recipe. I highly recommend them but feel free to use your own favorite.
- Avocado: A must-have taco topping. It adds a creamy texture and pairs so well with the beef!
- Red onion: Red onion takes the flavor of these chuck roast tacos to the top!
Other Tasty Topping Ideas
In the mood to experiment? Use your favorite toppings, or check out our tasty topping ideas to try out with these chuck roast tacos:
Shredded cheese: Who doesn’t love melted cheese on their tacos?
Sour cream: For even more creamy goodness, add some sour cream on top.
Cilantro: A classic taco topping that adds freshness and flavor.
Jalapenos: For those who like it hot, jalapenos are a great addition to these tacos! Just be sure to remove the seeds for less heat.
How to Make Chuck Roast for Tacos
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together bowl-syle in my Instagram reel!
STEP 1 – PREHEAT OVEN
Before we start, feel free to double or triple this recipe, depending on your family and belly situation. Preheat the oven to 350°F.
STEP 2 – SEASON BEEF
Add the beef chuck roast to an oven-safe dish. You’ll want one with a lid or cover it for the first portion. Season both sides of beef with a couple of pinches of salt, fresh pepper, and a packet of taco seasoning.
Cut up the yellow onion and sprinkle it in, along with the garlic cloves and fresh oregano or thyme.
STEP 3 – ROAST
Pour in the beef broth. Cover, then place in the oven at 350°F for 3 hours.
Pro Tip: If your roast is more than 2-1/2 pounds, aim for about an hour per pound + 30 minutes, so if it’s 3 pounds, 3 1/2 hours, etc.
STEP 4 – SHRED, ROAST, SHRED
After 3 hours, remove the chuck roast from the oven. Shred using two forks, mix well with the drippings, then put back in the oven at 425°F for 45 mins to 1 hour. Shred again when you remove it from the oven.
STEP 5 – MAKE SAUCE
In a small food processor, process thick Greek yogurt with salsa, lime juice, and a couple of pinches of salt. Give it a taste and adjust as you’d like.
STEP 6 – ASSEMBLE & SERVE
Grab your favorite low carb tortillas. I made my own with my easy Keto Tortilla recipe, but use whatever you’d like!
Add some of the beef to each of your tortillas, then the avocado, red onion, and drizzle the sauce on top.
ENJOY!
FAQ
If you find that your chuck roast is not tender enough to fall apart, it’s likely because it didn’t cook long enough. For the most tender meat, be sure to cook the roast for a full 3 hours in the oven.
While chuck roast works best for this recipe because it has a high fat content that breaks down and renders during the long roast, you can also try using other cuts, such as brisket or round roast. Just be sure to adjust the cooking time accordingly, as these cuts may take longer to become tender.
Absolutely! Simply follow all the steps in the recipe, but instead of baking in the oven, place the ingredients in a slow cooker and cook on low for 8 hours or high for 4 hours.
Storage
Place any leftover chuck roast in an airtight container separate from the tortillas, sauce, and toppings. All your ingredients will last in the fridge for 3 to 4 days.
To freeze your chuck roast, place it in a freezer-safe airtight bag or container and store it in the freezer for 3 to 4 months.
More Recipes You’ll Love
- Oven Chuck Roast
- Taco Tuna Lettuce Wraps
- Low-Carb Taco Burger (Copycat In-N-Out “Animal Style”)
- Low-Carb Sushi Wraps
- Healthy Asian Short Ribs
Shredded Chuck Roast for Tacos
Shredded chuck roast for tacos is such an easy meal prep recipe that yields incredible results! Tender chuck roast slow cooks until it's flavor-packed and easy to shred. Make it ahead of time as easy meal prep for the week.
Ingredients
- 2 1/2 pounds beef chuck roast
- 1 teaspoon fine sea salt
- 1 teaspoon fresh ground black pepper
- 1/2 packet of taco seasoning (about 2 tablespoons)
- 1/2 large yellow onion, sliced
- 3 large garlic cloves
- 2 sprigs fresh oregano or thyme
- 17 ounces beef broth
- keto or low-carb tortillas and taco toppings of choice
spicy yogurt sauce
- 4 heaping tablespoons of thick Greek yogurt
- 1/2 cup salsa
- juice of 1 lime
Instructions
- Preheat the oven to 350°F. Add the beef chuck roast to an oven-safe dish. You’ll want one with a lid or cover it for the first portion.
- Season both sides of beef with a couple of pinches of salt, fresh pepper, and the taco seasoning.
- Cut up the yellow onion and sprinkle it in, along with the garlic cloves and fresh oregano or thyme. Pour in the beef broth. Cover, then place in the oven covered at 350°F for 3 hours.
- After 3 hours, remove the chuck roast from the oven. Shred using two forks, mix well with the drippings, then put back in the oven at 425°F for 45 mins to 1 hour. Shred again when you remove it from the oven.
- To make the sauce, in a small food processor, process the Greek yogurt with salsa, lime juice, and a couple of pinches of salt. Give it a taste and adjust as you’d like.
- Grab your favorite low carb tortillas. I made my own with my easy Keto Tortilla recipe, but use whatever you'd like! Add some of the beef to each of your tortillas, then top with your favorite taco toppings.
Notes
- If your chuck roast is more than 2-1/2 pounds, aim for about an hour per pound + 30 minutes, so if it's 3 pounds, 3-1/2 hours is what you'll need (and adjust the same way for larger roasts).
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