Crunchy Chuck Roast Baked Tacos with Salsa Verde

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.

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Crunchy Chuck Roast Baked Tacos with Salsa Verde

Crispy baked tacos stuffed with juicy chuck roast and melty spicy cheddar, served with a zesty Italian-style salsa verde for dipping. A high-protein, flavor-packed dinner that’s totally doable!

Course Main Course

Cuisine American, Japanese, Mexican

Calories 5120kcal

Author Nicole Modic

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 I like spicy cheddar
Parsley for garnish

Instructions

To make these tacos, you'll need to first make the chuck roast. I've gone ahead and put the full instructions for it here too, but if you've already made the roast, you skip to step 8. Start by preheating 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.
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!

Nutrition