Smoked Chuck Roast Barbacoa Tacos

Slow-Smoked or Crock Pot Chuck Roast with Oaxaca Cheese & Guac

This is one of those meals that makes the whole house smell amazing. Whether you’re using a smoker, crock pot, Dutch oven, or Instant Pot, this recipe turns a humble roast into flavorful, tender beef perfect for tacos. It's ideal for feeding a crowd or prepping ahead for leftovers.

We recommend using our Folsom Farm pasture-raised chuck roast, but other options like rump roast, bottom round, or brisket work well too. Our beef is always grain-finished, antibiotic-free, and hormone-free—clean beef, done right.

Ingredients

For the Roast:

• 1 (3–5 lb) beef chuck roast
• Salt, pepper, garlic (or Folsom Farm Beef Rub)
• 1–2 cups beef broth
• ⅓ cup chipotle in adobo
• 2–3 Tbsp hot sauce (Chipotle Tabasco or Cholula work great)
• 2 medium yellow onions (or 1 large), sliced

For the Tacos & Garnish:

• Corn tortillas
• Shredded Oaxaca cheese (or mozzarella)
• Guacamole
• Minced white onion
• Chopped cilantro

Instructions

1. Prep the Roast

• Preheat smoker to 250°F or set crock pot to High.
• Trim roast into halves or thirds along natural muscle seams.
• Season all sides with salt, pepper, garlic—or Folsom Farm Beef Rub.

2. Cook the Roast

• Smoker method: Smoke uncovered for 2–3 hours (3 for larger roasts).
• Crock pot method: Skip to step 3 and cook directly in the pot from the start.

3. Braise the Roast

• In a foil pan or Dutch oven, combine:
  • Beef broth
  • Chipotles in adobo
  • Hot sauce
  • Sliced onions
• Transfer roast into the pan and cover tightly with foil or lid.
• Cook for another 2–3 hours at 300°F (in smoker or oven) until fork-tender.
• Start checking at the 2-hour mark—meat should shred easily with a fork.

4. Shred the Meat

• Remove roast and shred with two forks.
• Mix with cooking juices and onions if desired.

5. Assemble the Tacos

• Heat a skillet with a little oil on medium heat.
• Add corn tortilla and toast slightly. Flip.
• Add a handful of shredded Oaxaca cheese and some shredded beef.
• Fold into a taco, press with a spatula, and toast both sides until golden.

6. Garnish & Serve

• Top tacos with guacamole, minced white onion, and fresh cilantro.
• Serve hot and enjoy the smoky, rich flavor!