If you made my Miso Ginger & Orange Chuck Roast and have leftovers (or just planned ahead — go you!), then this is your next dinner move. These Crunchy Chuck Roast Baked Tacos with Salsa Verde are cheesy, crispy, and dipped in a zingy salsa verde that makes every bite feel elevated. They’re impressive but super easy and they’re just as good as they sound.

A plate of crispy tacos filled with shredded meat, garnished with parsley and lime wedges. A small dish of green sauce is on the side, and there are more tacos, corn tortillas, and a glass of drink in the background.

Friends, let’s talk about these tacos. I’ve turned my viral Miso Ginger & Orange Chuck Roast into these crunchy baked tacos and, I promise, you’ve never had tacos quite like this. These are like the best reward for having leftover roast. (Honestly, I might start making the roast just so I can make these.)

This salsa verde is a twist too. It’s not the typical tomatillo version. This one’s made with parsley, garlic, capers, lemon, and olive oil, and it adds the perfect tang to balance the rich meat and melty cheese. It’s herby, zippy, and honestly so good you’ll want to put it on everything—eggs, toast, grilled veggies, you name it.

These are also so easy to make. You just warm up your tortillas so they’re pliable (this is key!), fill them with spicy cheddar and that juicy chuck roast, fold them in half, and bake them between two trays so they crisp up and hold their shape.

A flat lay of shredded beef on a plate with forks, grated cheese, fresh parsley, lemon halves, capers, garlic, olive oil, and a corn tortilla on a cloth napkin, all on a pinkish surface. — *To make these tacos, you’ll need my miso ginger & orange chuck roast, olive oil, capers, garlic, lemon, parsley, corn tortillas, and cheddar cheese.*

A bowl of green sauce with a spoon, surrounded by squeezed lemon halves, parsley, garlic, capers, shredded cheese, and a plate of cooked meat on a pink surface. — *To make these tacos, you’ll need my miso ginger & orange chuck roast, olive oil, capers, garlic, lemon, parsley, corn tortillas, and cheddar cheese.*

What You Need to Make These Crunchy Chuck Roast Baked Tacos

Chuck Roast: Rich, tender, and the perfect cut for soaking up all that bold flavor. See the full ingredient breakdown.
Olive Oil: A high-quality olive oil makes all the difference here since it’s the base of your salsa verde. It adds richness and helps everything blend together smoothly.
Capers: Briny, salty, and totally essential, capers bring that bold, punchy flavor that keeps this sauce from feeling too flat.
Garlic: I recommend using fresh cloves here. Just a couple go a long way in adding sharpness and bite.
Lemon (Zest + Juice): It’s what makes the whole thing feel bright and alive.
Parsley Leaves: Brings freshness, earthiness, and that vibrant green color we love.
Corn Tortillas: Go with thin ones if you can. I like to soften them in the microwave before filling so they fold without cracking.
Shredded Cheddar Cheese: I used spicy cheddar and it was perfect — melty, flavorful, and adds just the right amount of heat. Regular cheddar works too.
Parsley (for garnish): Optional but pretty! It adds a fresh pop of green right before serving and ties back to the salsa verde.

Five corn tortillas topped with shredded beef and grated cheese are arranged on a tray. Surrounding dishes hold extra shredded beef, grated cheese, and a bowl of green sauce. — *Once the tortillas are soft, add a few spoonfuls of cheese to one side of the tortilla, followed by a generous amount of the chuck roast meat and a little more cheese.*

How to Make These Crunchy Chuck Roast Baked Tacos with Salsa Verde

To make these tacos, start by making the chuck roast first. I’ve gone ahead and put the full instructions for it here as well, but if you’ve already made it, you can jump to the where the salsa verde starts. Preheat your oven to 325°F. Then, prepare the marinade. In a medium bowl, whisk together the orange juice, low-sodium soy sauce, white miso paste, ginger paste (or grated fresh ginger), honey (or maple syrup or brown sugar), mashed garlic, black pepper, and red chili flakes. Whisk until the miso is fully dissolved and the mixture is smooth.

Next, pat the chuck roast dry using paper towels and place it directly into a Dutch oven or any heavy-bottomed oven-safe pot with a lid. Pour the marinade over the roast and use your hands or tongs to flip the meat a few times, making sure it’s fully coated in the marinade.

Once the roast is coated, cover the pot with the lid and transfer it to the oven. Let it cook for 3½ to 4 hours, undisturbed. At the 3½-hour mark, remove the pot from the oven and use two forks to test the meat — it should shred easily. If it still feels tough, return it to the oven for an additional 30 minutes.

When the meat is fall-apart tender, remove the pot from the oven. Use two forks to shred the roast directly in the pot, mixing the meat with the flavorful juices. If you want crispy edges, turn your oven to broil on high. Return the pot to the oven, uncovered, and broil for 3 to 4 minutes. Then, remove the pot from the oven.

*Gently fold the tortilla to the other side and press to close. Repeat until done.*

A plate of folded tacos with grilled vegetables and fresh herbs, served with lime wedges and a small bowl of green sauce, set on a terra-cotta colored surface. — *Gently fold the tortilla to the other side and press to close. Repeat until done.*

Now make the salsa verde. Add all of the ingredients into a mini food processor and process, leaving some texture. Taste and adjust as needed. Preheat your oven to 400F and line a baking sheet with parchment paper. Start by making the tortillas nice and pliable. Wrap them in a damp towel and place them in the microwave for 30 seconds, or until they’ve softened.

Once the tortillas are soft, add a few spoonfuls of cheese to one side of the tortilla, followed by a generous amount of the chuck roast meat and a little more cheese. Gently fold the tortilla to the other side and press to close. Repeat until done.

Now, take a second baking sheet and place it on top of the first (this keep the tacos closed). Place the tray in the oven for 12 minutes, removing the top tray around the 10 minute mark and turn on the broiler for the last 2 minutes so the tacos get crispy on top. Be sure to watch the tacos carefully so they don’t burn. Garnish with chopped parsley, dip into the salsa verde, and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.