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Crunchy Chuck Roast Baked Tacos with Salsa Verde Recipe

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4.3 from 54 reviews

Crunchy Chuck Roast Baked Tacos with Salsa Verde are a delicious and satisfying meal featuring tender, slow-baked miso ginger and orange marinated chuck roast, melted spicy cheddar cheese, and a fresh Italian-style salsa verde. These tacos are baked to crispy perfection, offering a protein-packed, flavor-rich dinner that’s easy to prepare and perfect for family meals or entertaining.

  • Total Time: 4 hours 35 minutes
  • Yield: 8-12 tacos

Ingredients

Miso Ginger & Orange Chuck Roast

  • 3 ½-4 Pounds Chuck Roast
  • ½ Cup Orange Juice
  • ½ Cup Low Sodium Soy Sauce
  • 3 Tablespoons White Miso Paste
  • 3 Tablespoons Ginger Paste, or 3” knob, peeled & grated
  • 2 Tablespoons Honey, or maple syrup or brown sugar
  • 4 Cloves Garlic, mashed
  • 1 Teaspoon Ground Black Pepper
  • 1 Teaspoon Red Chili Flakes

Salsa Verde

  • ⅓ Cup Olive Oil
  • 2 Tablespoons Capers
  • 2 Cloves Garlic
  • 1 Lemon, zested and juiced
  • 1 Cup Parsley Leaves, packed

Tacos

  • 8-12 Thin Corn Tortillas
  • 1 ½ Cups Shredded Cheddar Cheese, preferably spicy cheddar
  • Parsley, for garnish

Instructions

  1. Preheat the oven and prepare marinade: Preheat your oven to 325°F. In a medium bowl, whisk together the orange juice, low-sodium soy sauce, white miso paste, ginger paste (or grated ginger), honey (or maple syrup or brown sugar), mashed garlic, black pepper, and red chili flakes until smooth and the miso is fully dissolved.
  2. Prepare chuck roast: Pat the chuck roast dry with paper towels and place it in a Dutch oven or heavy-bottomed oven-safe pot with a lid. Pour the marinade over the roast and turn it several times to fully coat the meat.
  3. Bake the chuck roast: Cover the pot with the lid and place it in the oven. Cook for 3½ to 4 hours undisturbed. After 3½ hours, check if the meat shreds easily using two forks. If not tender yet, continue cooking for another 30 minutes.
  4. Shred the meat: Once tender, remove the pot from the oven and shred the chuck roast directly in the pot using two forks, mixing it well with the cooking juices.
  5. Crisp the meat (optional): For crispy edges, turn the oven to broil on high. Return the pot uncovered to the oven and broil for 3 to 4 minutes, then remove.
  6. Make salsa verde: In a mini food processor, combine olive oil, capers, garlic, lemon zest and juice, and parsley. Pulse until combined but still slightly textured. Adjust seasoning to taste.
  7. Prepare tortillas: Preheat oven to 400°F and line a baking sheet with parchment paper. Wrap tortillas in a damp towel and microwave for 30 seconds to soften.
  8. Assemble tacos: On one side of each softened tortilla, add a few spoonfuls of shredded cheddar, a generous portion of shredded chuck roast, and a little more cheese. Fold the tortilla over and press to seal. Repeat for all tacos.
  9. Bake tacos: Place assembled tacos on the parchment-lined baking sheet and cover with a second baking sheet to keep them closed. Bake for 12 minutes total. Remove the top baking sheet at about 10 minutes and broil for the last 2 minutes to crisp the tacos. Watch carefully to prevent burning.
  10. Serve: Garnish tacos with chopped parsley. Serve hot with the salsa verde for dipping and enjoy your crunchy, flavorful tacos!

Notes

  • You can substitute honey with maple syrup or brown sugar in the marinade for a different sweetness profile.
  • For extra spicy tacos, add more chili flakes or use spicy cheddar cheese.
  • Using a Dutch oven or oven-safe pot with a lid ensures even cooking and moisture retention for the chuck roast.
  • If you don’t have a mini food processor, finely chop salsa verde ingredients and mix thoroughly by hand.
  • Reheating tips: To keep tacos crispy when reheating, warm in a preheated oven at 350°F for 5-7 minutes instead of the microwave.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 4 hours 15 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American with Italian influences

Find it online: https://ellarecipe.com/crunchy-chuck-roast-baked-tacos-with-salsa-verde-recipe/