Smoked Chuck Roast Tacos with Pickled Onion & Tomatillo Salsa
Savory, smoky, tender—made for taco night and leftovers, too.
These smoked chuck roast tacos start with beef smoked low and slow until it’s fall-apart tender, then piled into warm corn tortillas and topped with tangy pickled red onions, crumbled cotija, fresh cilantro, and tomatillo salsa. It’s a flavorful, mostly hands-off meal that’s equally good for a family dinner, weekend gathering, or game day spread.
Serves:
6 – 8
Prep:
30 minutes
Cook:
5–7 hours
Smoker / Oven:
275°F
Ingredients
FOR THE CHUCK ROAST
FOR THE BRAISING LIQUID
FOR ASSEMBLING THE TACOS
Instructions
1. PREPARE THE SMOKER
Preheat the smoker to 275°F. Pat the chuck roast dry with paper towels.
2. SEASON THE CHUCK ROAST
Coat the roast lightly with yellow mustard or avocado oil. Combine the salt, pepper, smoked paprika, garlic powder, onion powder, cumin, oregano, and optional chipotle powder. Season generously on all sides.
3. SMOKE THE ROAST
Place the chuck roast directly on the smoker grates, fat side up. Smoke for approximately 3 hours, or until the internal temperature reaches about 165–175°F and a good bark has formed.
4. ADD THE BRAISING LIQUID
Transfer the roast to a foil or smoker-safe pan. Add the beef broth, salsa roja or tomatoes, lime juice, Worcestershire sauce, sliced onion, and garlic. Cover tightly with foil and return to the smoker.
5. COOK UNTIL PROBE TENDER
Continue cooking for approximately 2–3 hours, until the roast is probe-tender. The internal temperature will usually be around 200–205°F. The roast is ready when a probe slides into the meat with very little resistance.
6. REST & SHRED
Remove the covered roast and rest for 60 minutes. Shred the beef, discard large pieces of fat, and toss the meat with some of the cooking liquid.
7. WARM THE TORTILLAS
Warm the corn tortillas in a dry skillet or directly over a gas flame for approximately 20–30 seconds per side, until soft and lightly charred.
8. BUILD THE TACOS
Fill each tortilla with smoked chuck roast. Top with pickled red onions, cotija cheese, cilantro, tomatillo salsa, and your other favorite toppings. Finish with fresh lime and serve immediately.
SHE SHOOTS & SCORES TIPS
FOR THE BEST BARK
Don’t cover the roast until you’re happy with the color and crust that has developed during the initial smoke. Once covered, that bark won’t continue developing.
MAKE AHEAD
It can be hard to find 5–7 hours for this cook. The good news is the chuck roast can be prepared up to 3 days ahead. Store the shredded beef with some of its cooking liquid so it stays moist when reheated.
NO SMOKER?
Cook the seasoned roast in a 275°F oven using the same general method. For a little additional smoky flavor, you can add ½ teaspoon liquid smoke to the braising liquid.
NUTRITION — PER TACO
300 Calories · 22g Protein · 15g Carbs · 17g Fat
Estimated nutrition is based on one taco with smoked chuck roast, corn tortilla, cotija cheese, pickled red onion, tomatillo salsa, cilantro, and lime. Actual nutrition will vary based on ingredients, brands, portions, and toppings.
