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Salsa Chuck Roast Tacos
Recipes
Salsa Chuck Roast Tacos
6 servings
6 hours total (Active 15 minutes)

Ingredients

  • 1 large red onion
  • 1 beef chuck roast (2 ½–3 lb)
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon canola oil
  • 1 (15.5 oz) jar medium (or mild) salsa
  • ½ cup guava preserves (or jelly)
  • 12 small flour tortillas
  • Cilantro-ranch dressing (optional)

Steps

    1. Slice onion. Coat beef with soy sauce (wash hands); let stand to marinate 30 minutes.
    2. Preheat oil in large, nonstick sauté pan 2–3 minutes; add beef and cook 3–4 minutes on each side until browned. Transfer beef to slow cooker and top with onions, salsa, and preserves.
    3. Cover and cook on HIGH 4–5 hours (or LOW 6–8 hours) until 190°F and very tender. Shred beef; heat tortillas following package instructions if desired. Divide beef among tortillas; drizzle with dressing, if using. Serve.
Other Preparation Methods
    • Stew: Cut 2 lb beef chuck roast into bite-size pieces; season with creole seasoning (wash hands). Preheat 2 tablespoons oil in Dutch oven; brown meat. Add 15-oz bag frozen okra soup mix, 2 cups spicy vegetable juice and 2 cups water. Simmer 1–2 hours on medium-low until meat is tender and 145°F.
    • Braise: Preheat oven to 325°F. Place 3 lb beef chuck roast in roasting pan (wash hands); add 1 packet onion soup mix, 4 cups chopped fresh yellow onions, and 2 cups beef broth. Cover with foil; bake 3–4 hours until meat is tender and 145°F.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅙ recipe serving: Calories 560, Total Fat 16g, Sat Fat 4.5g, Trans Fat 0g, Chol 120mg, Sodium 1030mg, Total Carb 57g, Fiber 3g, Total Sugar 23g, (Incl. 18g Added Sugars), Protein 47g, Vitamin D 0%, Calc 10%, Iron 35%, Potassium 8%