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Salsa Chuck Roast Tacos
Recipes
Salsa Chuck Roast Tacos
6 servings
5 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 jelly (or paste)
  • 12 small flour tortillas
  • Cilantro-ranch dressing (optional for serving)

Steps

    1. Slice onion. Coat beef with soy sauce (wash hands); 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 jelly.
    3. Cover and cook on HIGH 4–5 hours (or LOW 6–8 hours) until 190°F (for shreddable). Shred beef; heat tortillas following package instructions, if desired. Place beef on tortillas and 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.

Amount per ⅙ recipe serving: Calories 600, Total Fat 17g, Sat Fat 6g, Trans Fat 0g, Chol 120mg, Sodium 1120mg, Total Carb 61g, Fiber 5g, Total Sugar 21g, (Incl. 18g Added Sugars), Protein 47g, Vitamin D 0%, Calc 2%, Iron 20%, Potassium 8%