Chuck Roast Tacos

It’s winter. It’s official. It’s cold and there is snow. The nights are long and the days are short. Usually this means we want cozy food, but lately I’ve been thinking about how nice fresh fruits and veggies have been sounding. A taste of summer and sunshine, if you will. At the shop there is quite a bit of Chuck Roast, so I wanted to come up with a recipe that could include it but also taste fresh and bring that reminder of warmer weather back- if only for a moment. I decided on tacos because they are always delicious. Additionally, you can pretty much put whatever toppings you want on them to add that fresh flare. For example, I love a good fresh mango salsa or making my own pico de gallo. You could even use this meat on a salad and forgo the tortillas altogether. Feel free to get creative with it! Enjoy!! 

Chuck Roast Tacos 

  • ½ cup hard cider of your choice 
  • 3 ½ pounds Red Barn Meats Bone-In Chuck Roast, fat trimmed 
  • 4 cloves garlic, minced 
  • 1 4-ounce can chopped green chilies 
  • 1 cup white onion, diced 
  • ¼ cup fresh lime juice 
  • 2 tablespoons apple cider vinegar 
  • 1 tablespoon ground cumin 
  • 1 tablespoon dried oregano  
  • 3 bay leaves 
  • 2 teaspoon salt 
  • 1 teaspoon ground black pepper 
  • ¼ teaspoon ground cloves 
  • 1 package flour tortillas 
  • Favorite taco toppings 

 Add all ingredients except beef in slow cooker; stir. Add in roast and turn to cover with sauce. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender. 

Carefully remove roast from slow cooker and discard bone. Using two forks, shred the beef into small pieces. Remove bay leaves and add beef back into slow cooker. Stir to mix in cooking juice, then cover and let the beef soak up the juice for 15 minutes. Use a slotted spoon or tongs to place meat on tortillas. Serve with your favorite toppings. 


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