Tuscan-Style Shredded Beef Tacos

These Tuscan-Style Shredded Beef Tacos are slow-cooked to perfection with sun-dried tomatoes, garlic, and warm spices, then finished crispy in the oven with melty cheese and a spicy sun-dried tomato sauce you’ll want to dip everything in.They’re rich, flavorful, and the perfect twist on taco night.

Why You’ll Love These Tacos

• Sun-dried tomatoes in both the beef and the sauce

• Crispy, cheesy oven-baked tacos

• Perfect for weeknights or entertaining

Ingredients

For the Shredded Beef

• 2 lb chuck roast

• 2 tbsp flour

• Salt & pepper, to taste (enough to coat the roast)

• 1 tsp olive oil

• 1 tbsp sun-dried tomatoes

• 3 cloves garlic

• ½ small yellow onion

• 1 tsp paprika

• 1 tsp smoked paprika

• 1 tsp adobo seasoning

• 16 oz water

For the Spicy Sun-Dried Tomato Sauce

• ¼ cup diced chipotle peppers in adobo

• ¼ cup sun-dried tomatoes

• ¼ cup sour cream

• ¼ cup mayonnaise

• 2–3 tbsp lime juice

• Salt, to taste

For Assembling the Tacos

• Corn tortillas (flour tortillas work too)

• Mozzarella or provolone cheese

• Arugula (optional)

• Extra cheese, for topping (optional)

• Reserved cooking juices from the beef (optional)

Instructions

1. Prepare & Sear the Beef

1. Pat the chuck roast dry and coat it evenly with flour, salt, and pepper.

2. Set the Instant Pot to Sauté.

3. Sear the roast on all sides until deeply browned.

4. Remove the beef and set aside.

2. Make the Tuscan Cooking Base

5. In a blender or food processor, add:

   • Olive oil

   • Sun-dried tomatoes

   • Garlic

   • Yellow onion

   • Paprika

   • Smoked paprika

   • Adobo seasoning

6. Blend until mostly smooth.

3. Pressure Cook the Beef

7. Pour the blended mixture into the Instant Pot, scraping the bottom to release any browned bits.

8. Add 16 oz of water.

9. Return the beef to the pot.

10. Seal and cook on High Pressure for 40 minutes.

11. Allow a natural release for 10 minutes, then release remaining pressure.

12. Shred the beef and reserve some of the cooking liquid.

4. Make the Spicy Sun-Dried Tomato Sauce

13. In a blender or food processor, combine:

14. Chipotle peppers in adobo

15. Sun-dried tomatoes

16. Sour cream

17. Mayonnaise

18. Lime juice

19. Salt

20. Blend until smooth and creamy. Adjust salt or lime juice to taste.

5. Assemble & Bake the Tacos

15. Preheat oven to 400°F.

16. Lightly oil tortillas and place them in the oven for 3 minutes, just until warmed.

17. Remove tortillas and fill with shredded beef.

18. Spoon in a little reserved beef juice if desired.

19. Add mozzarella or provolone cheese and fold tortillas over.

20. Bake for 10 minutes, then flip and bake an additional 7–8 minutes, until golden and crispy.

6. Serve

21. Finish tacos with arugula, extra cheese, or more beef juices if desired.

22. Serve warm with the spicy sun-dried tomato sauce for dipping.

Tips & Variations

• Extra Crispy: Broil for 1–2 minutes at the end.

• Milder Sauce: Use less chipotle or add more sour cream.

• Make Ahead: Beef can be made 1–2 days ahead and reheated.

• Shredded Beef (Stovetop Slow Cook)

  • Instructions

    1. Season & Sear

       • Pat chuck roast dry and coat with flour, salt, and pepper.

       • Heat olive oil in a large heavy-bottom pot or Dutch oven over medium-high heat.

       • Sear beef on all sides until deeply browned. Remove and set aside.

    2. Make the Tuscan Base

       • In a blender or food processor, blend:

         • Sun-dried tomatoes

         • Garlic

         • Onion

         • Paprika

         • Smoked paprika

         • Adobo seasoning

       • Blend until mostly smooth.

    3. Deglaze the Pot

       • Lower heat to medium.

       • Add the blended mixture to the pot, scraping up all the browned bits from the bottom (this is where the flavor is).

    4. Slow Cook

       • Add 16 oz water and return the beef to the pot.

       • Bring to a gentle simmer.

       • Cover with a lid and reduce heat to low.

    5. Cook Low & Slow

       • Simmer for 2½–3 hours, flipping the beef halfway through.

       • Beef is ready when it easily shreds with a fork.

    6. Shred the Beef

       • Remove beef and shred.

       • Return shredded beef to the pot and let it simmer uncovered for 10–15 minutes to soak up the juices.

       • Reserve some cooking liquid for taco assembly.