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    Home » Recipes » Beef Recipes

    Easy Slow Cooked Pulled Beef Tacos

    Published: Jan 23, 2022 by Cree · This post may contain affiliate links.

    Jump to Recipe

    These Pulled Beef Tacos are loaded with juicy shredded beef that has been braised until fork tender then smothered in a rich velvety sauce. For the ultimate finish, they're pan-fried until the cheese is melty and the tortilla is crispy golden brown.

    beef tacos on white plate with dipping sauce.
    Jump to:
    • Why this recipe works
    • What goes into this recipe
    • Ingredient Notes
    • How to make pulled beef tacos
    • FAQs
    • Expert Tips
    • More taco recipes
    • Did you make this recipe?
    • 📖 Recipe

    Why this recipe works

    This recipe is not only easy to make, but it's a really low maintenance recipe. Your dutch oven will do all the work. So, while your meat is cooking low and slow, you can do other things or simply unwind after a long day.

    These pulled beef tacos are made with chuck roast which is a pretty affordable cut of meat. Chuck roast is typically 3 to 4 lbs or bigger which will pretty much guarantee that you'll have enough for leftovers the next day. Of course this will depend on the number of people you're serving. For a family of 4, you will most likely have enough for leftovers the next day.

    This recipe is rich in flavor although only a handful of ingredients are used. By the way, this is a great recipe to meal prep over the weekend and have for dinner during the week.

    This pulled beef can be used for a magnitude of things and does not have to be limited to tacos. For example, burritos, enchiladas, burgers, nachos, top over a bed of salad.

    What goes into this recipe

    ingredients for pulled beef tacos.

    Ingredient Notes

    • Chuck roast is used for this recipe. It's a tougher cut of meat; however, when cooked low and slow or braised for at least a 2 hour period (i.e. depending on the thickness) will result in ultra soft, juicy, fork tender meat.
    • Feel free to use store bought Cajun seasoning or homemade either one is fine.
    • For the braising liquid use low sodium chicken broth or beef broth instead of water. Broth will add much more flavor than water alone.

    How to make pulled beef tacos

    • Rinse the chuck roast in cold water and pat it dry thoroughly with paper towels and season both sides generously with kosher salt.
    • Place your dutch oven on the stove-top over medium high heat, add oil, when oil is hot add the chuck roast and do not disturb. Sear both sides for 6 to 8 minutes or until browned.
    • Remove the chuck roast from the dutch oven and place on a clean plate.
    • Add the sliced onions, bell pepper, Cajun seasoning, and garlic cloves and give a quick saute.
    • Deglaze your dutch oven with broth then add your seared chuck roast back to the dutch oven making sure the sides of the roast are submerged in the broth. If you need to move the sliced onions and bell pepper around the sides or on top of the roast.
    photo collage for making pulled beef tacos steps 1-4.
    • Cover with the lid and place in a 350 degree oven for 2 to 2.5 hours or until the chuck roast is fork tender. If not, place it back in the oven for an additional 30 minutes or so. (The roast should be so tender that it can easily shred with tongs or a fork).
    chuck roast in dutch oven after cooking.
    • When it's done, remove the chuck roast from the oven and place on a clean baking sheet or plate leaving the pan juices and sliced onions and bell pepper in the dutch oven.
    • Use 1 or 2 forks to shred the beef whichever is easiest for you then set aside.
    shredded chuck roast in dutch oven.

    Making the Sauce (*Photo not shown)

    • Use tongs to remove all the sliced onion, bell pepper, and garlic cloves from the dutch oven (leaving the pan juices inside the dutch oven) and place in a blender or Nutri Bullet. Secure the lid and blend for a few seconds until thick and smooth.
    • Skim off as much of the grease as you can from the dutch oven and discard. This will be the top layer sitting on top of the pan juice. No need to remove all of it but most of it is fine.
    • Pour about a ¼ to ½ of the sauce from the blender into the dutch oven and whisk. Add the shredded beef back to the dutch oven and combine until it's all coated in the pan juice. Add fresh lime juice from half a lime.

    Assemble

    • Lay your tortilla flat, add a layer of cheese, then a layer of shredded beef and another lay of cheese.
    tortillas with shredded beef and cheese.
    • Place a skillet over the stove-top on medium high heat and add a little oil.
    • When the oil is hot, add your tacos and fold the tortilla so it looks like a taco. Brown one side for a few minutes or until crispy golden brown, flip and brown the other side for an additional 2 to 3 minutes or until crispy golden brown.
    beef tacos in cast iron skillet.
    • Remove tacos from the skillet and serve with a side of dipping sauce or not.

    plate of beef tacos with one being dipped in sauce.

    FAQs

    Best beef for pulled beef tacos?

    Chuck roast is the best cut of beef. When properly braised, it becomes so tender that it can be shredded easily with a fork or even tongs.

    What to serve with pulled beef tacos?

    Small tortillas, pickled red onions, avocado slices, shredded cheese, sour cream, pico de gallo, avocado crema, squeeze of fresh lime juice.

    Expert Tips

    • Use a generous amount of kosher salt to season the chuck roast.
    • To get a proper sear, your beef MUST be completely dry.
    • If after 2 or 2.5 hours, you can't shred the roast easily, allow it to cook for an additional 30 minutes or so.
    • Ensure that the braising liquid, covers the sides of the roast; however, the roast does not need to be submerged in the braising liquid (you can move the onion and bell pepper along the sides or on top of the roast if necessary).
    • When pan-frying the tacos in the skillet, only use a little drizzle of cooking oil, so your tacos aren't saturated in oil.
    • After pan-frying, you can feel free to add your favorite taco toppings.
    • After blending the sauce, set some aside and use as a dipping sauce if you'd like or simply add it all to the pan juices.

    More taco recipes

    • overhead shot of fried shrimp and toppings
      Fried Shrimp Tacos with Avocado Crema
    • ground turkey tacos on baking sheet next to bowl of limes
      Easy Ground Turkey Tacos
    • soft taco recipe with flap meat and toppings on rustic baking sheet
      Soft Taco Recipe
    • Healthy Fish Taco Recipe
      Healthy Fish Taco Recipe

    Did you make this recipe?

    If so, let me know how it went. Leave a 'Star Rating' within the recipe card down below and/or TAG @cookingwithbliss on Instagram. I can't wait to see how it turned out.

    📖 Recipe

    close up photo of pulled beef tacos on white plate.

    Braised Pulled Beef Tacos

    By Cree
    Pulled Beef Tacos loaded with shredded beef and a little melty cheese then pan-fried until crispy golden brown.
    5 from 1 vote
    Print Recipe Pin Recipe Save for LaterSaved Recipe!
    Prep Time: 7 minutes
    Cook Time: 2 hours 30 minutes
    Calories: 239kcal

    Equipment

    • Dutch Oven Braising pan or other heavy bottom skillet with a tight fitting lid.

    Ingredients 

    • 3 lb chuck roast
    • 2 tablespoon grapeseed oil
    • 2 tablespoon kosher salt
    • 2 tablespoon Cajun seasoning
    • 1-½ bell peppers (large yellow and orange bell peppers SLICED THICK)
    • 1 sweet onion (medium-sized SLICED THICK)
    • 5 cloves garlic (peeled and KEPT WHOLE)
    • 2-½ cups chicken broth (low sodium)
    • 1 lime (juice of ½ a lime)
    • 2 cups mozzarella cheese (do not buy pre-shredded cheese instead SHRED YOURSELF)

    Instructions

    • Rinse the chuck roast in cold water and pat it dry thoroughly with paper towels and season both sides generously with kosher salt.
    • Place your dutch oven on the stove-top over medium high heat, add oil, when oil is hot add the chuck roast and do not disturb.  Sear both sides for 6 to 8 minutes. Remove the chuck roast from the dutch oven and place on a clean plate.
    • Add the sliced onions, bell pepper, Cajun seasoning, and garlic cloves and give a quick saute.
    • Deglaze your dutch oven with broth then add your seared chuck roast back to the dutch oven making sure the sides of the roast are submerged in the broth. If you need to move the sliced onions and bell pepper around the sides or on top of the roast.
    • Cover with the lid and place in a 350 degree oven for 2 to 2.5 hours or until the chuck roast is fork tender. If not, place it back in the oven for an additional 30 minutes or so. (The roast should be so tender that it can easily shred with tongs or a fork).
    • When it's done, remove the chuck roast from the oven and place on a clean baking sheet or plate leaving the pan juices and sliced onions and bell pepper in the dutch oven.
    • Use 1 or 2 forks to shred the beef whichever is easiest for you then set aside.

    Making the Sauce

    • Use tongs to remove all the sliced onion, bell pepper, and garlic cloves from the dutch oven (leaving the pan juices inside the dutch oven) and place in a blender or Nutri Bullet. Secure the lid and blend for a few seconds until thick and smooth.
    • Skim off as much of the grease as you can from the dutch oven and discard. This will be the top layer sitting on top of the pan juice. No need to remove all of it but most of it is fine.
    • Pour about a ¼ to ½ of the sauce from the blender into the dutch oven with the other pan juices and whisk. Add the shredded beef back to the dutch oven and combine until it's all coated in the pan juice. Add fresh lime juice from half a lime.

    Assemble

    • Lay your tortillas flat on a baking sheet, add a thin layer of cheese, then 2 to 3 tablespoon of shredded beef and another thin layer of cheese.
    • Place a skillet over the stove-top on medium high heat and add a little drizzle of oil.
    • When the oil is hot, add your tacos and fold the tortilla so it looks like a taco. Brown one side for a few minutes or until crispy golden brown, flip and brown the other side for an additional 2 to 3 minutes or until crispy golden brown.
    • Remove tacos from the skillet and serve with a side of dipping sauce or not.

    Notes

    • Use a generous amount of kosher salt to season the chuck roast.
     
    • To get a proper sear, your beef MUST be completely dry.
     
    • If after 2 or 2.5 hours, you can't shred the roast easily, allow it to cook for an additional 30 minutes or so.
     
    • Ensure that the braising liquid, covers the sides of the roast; however, the roast does not need to be submerged in the braising liquid (you can move the onion and bell pepper along the sides or on top of the roast if necessary).
     
    • When pan-frying the tacos in the skillet, only use a little drizzle of cooking oil, so your tacos aren't saturated in oil.
     
    • After pan-frying, you can feel free to add your favorite taco toppings.
     
    • After blending the sauce, set some aside and use as a dipping sauce if you'd like or simply add it all to the pan juices.

    Nutrition

    Calories: 239kcal | Carbohydrates: 4g | Protein: 21g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1157mg | Potassium: 390mg | Fiber: 1g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 9mg | Calcium: 102mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @CookingWithBliss or tag #cookingwithbliss!

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    Hi There, I'm Cree! Welcome to Cooking With Bliss. I absolutely love cooking and sharing recipes with my family, friends, and all of you. Whether you're vegetarian or a meat-lover, there's something here for all to enjoy. More About Me here!

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