Wagyu Chuck Roast Tacos: Barbacoa-Style Recipe
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Time to read 6 min
When you think of tacos, your mind probably jumps to sizzling carne asada or quick ground beef weeknight dinners. But there’s a richer, more indulgent way to take taco night to the next level: Wagyu Chuck Roast Tacos, barbacoa-style. At KC Cattle Company, we believe in elevating the everyday meal into something unforgettable, and this recipe proves that one slow-cooked roast can deliver extraordinary results.
Wagyu chuck roast tacos are a cut loaded with marbling, which means it’s naturally juicy, buttery, and full of flavor. When cooked low and slow in the style of traditional Mexican barbacoa, it transforms into tender, pull-apart beef that practically melts into a tortilla. Pair that with smoky chipotles, warming spices, and a splash of citrus, and you’ve got a taco filling that’s rich, bold, and utterly crave-worthy.
In this article, we’ll guide you step by step through our KC Cattle Company Barbacoa-Style Wagyu Chuck Roast Tacos recipe, share why Wagyu makes it so special, and answer common questions so you’re set up for taco success.
Wagyu Chuck Roast Tacos: Table of Contents
Beef Barbacoa Tacos | Better Than Chipotle
Why Wagyu Chuck Roast Works for Tacos
Chuck roast is known for its deep beefy flavor and connective tissue that softens during long cooking. With Wagyu, this cut becomes even more spectacular. The intramuscular fat, what we call marbling, renders slowly, basting the beef from within. That’s what makes these wagyu chuck roast tacos so juicy and satisfying.
Instead of drying out like leaner cuts, Wagyu chuck roast stays buttery and moist for hours, absorbing all the spices and aromatics in the cooking liquid. The result? Beef that shreds effortlessly, soaks up every drop of sauce, and balances richness with spice in every bite.
Wagyu Chuck Roast from KC Cattle Company
Ingredients for Wagyu Chuck Roast Tacos
For the Beef:
3–4 lb KC Cattle Company Wagyu Chuck Roast, cut into 3 large chunks
3 tbsp neutral oil (avocado or vegetable)
4 cloves garlic, minced
1 large yellow onion, chopped
3 chipotle peppers in adobo, plus 2 tbsp adobo sauce
1 tbsp ground cumin
1 tsp ground cloves
1 tbsp dried oregano
2 bay leaves
1 tsp smoked paprika
1 tsp kosher salt (plus more to taste)
1 tsp freshly ground black pepper
1 cup beef broth
2 tbsp apple cider vinegar
Juice of 1 lime
For Serving:
Warm corn tortillas
Fresh cilantro, chopped
Diced white onion
Lime wedges
Salsa verde or smoky roja salsa
Optional: Cotija cheese, pickled red onions, sliced radish
Instructions for Wagyu Chuck Roast Tacos
1. Sear the Beef
Heat oil in a heavy skillet or Dutch oven. Season the Wagyu chuck roast with salt and pepper, then sear each piece until browned. This step builds flavor by developing a deep crust.
2. Build the Flavor Base
In the same pan, sauté onions and garlic until fragrant. Add chipotles, adobo sauce, cumin, cloves, oregano, smoked paprika, and toast for one minute. Deglaze with a splash of broth, scraping up the browned bits, then pour this mixture into the slow cooker.
3. Slow Cook to Perfection
Add seared beef, broth, vinegar, lime juice, and bay leaves to the slow cooker. Cover and cook on LOW for 8–9 hours until the Wagyu chuck roast is fall-apart tender.
4. Shred and Soak
Remove bay leaves, shred beef with forks, and stir it back into the cooking juices. Let it rest for 15 minutes so the meat reabsorbs flavor.
5. Assemble Your Wagyu Chuck Roast Tacos
Warm tortillas, spoon in juicy barbacoa beef, and top with cilantro, onion, and lime. For extra depth, add salsa, Cotija cheese, or pickled onions.
Tips for Success with you Wagyu Chuck Roast Tacos :
Don’t rush it. Wagyu chuck roast shines when cooked low and slow. Give it the full 8–9 hours.
Balance the richness. The vinegar and lime juice cut through the buttery Wagyu fat, keeping each taco bright and flavorful.
Customize your toppings. Traditional Mexican toppings like cilantro and onion are fantastic, but don’t be afraid to add your own twist with items like crema, avocado, or even grilled pineapple.
Leftovers are a gift. Use leftover beef for burrito bowls, quesadillas, or even breakfast hash. Wagyu reheats beautifully.
Why Barbacoa-Style?
Barbacoa is a beloved Mexican preparation originally made by cooking meat underground until it was smoky and tender. Today, it’s more commonly braised with chipotles, vinegar, and warm spices. That flavor profile pairs beautifully with Wagyu chuck roast.
By choosing wagyu chuck roast tacos barbacoa-style, you’re combining tradition with indulgence. Smoky, tangy, and spicy notes meeting the luxurious mouthfeel of Wagyu beef. It’s a taco experience you’ll never forget.
Wagyu Chuck Roast Tacos are the ultimate upgrade to taco night. The marbling of KC Cattle Company Wagyu makes the beef buttery and tender, while the barbacoa-inspired spices add smoky, tangy depth. Cooked low and slow, this dish transforms a humble chuck roast into a centerpiece worthy of any gathering. Serve with warm tortillas, fresh garnishes, and a squeeze of lime, and you’ll have tacos that balance richness and brightness in every bite.
Elevated Taco Night: This recipe for Wagyu chuck roast tacos transforms the classic taco into a rich, flavorful experience using KC Cattle Company Wagyu Chuck Roast cooked barbacoa-style.
Why Wagyu Works:
Exceptional marbling renders slowly for buttery, juicy meat.
The chuck roast stays moist and tender after hours of slow cooking.
Absorbs spices and aromatics deeply for bold, balanced flavor.
Key Ingredients:
3–4 lb Wagyu Chuck Roast
Garlic, onion, chipotle peppers in adobo, cumin, cloves, oregano, smoked paprika, lime juice, and beef broth.
Corn tortillas, cilantro, onion, lime, and salsa for serving.
Cooking Steps:
Sear the Beef – Brown the roast for rich flavor.
Build the Flavor Base – Sauté aromatics and spices; deglaze the pan.
Slow Cook – Combine everything in a slow cooker on low for 8–9 hours.
Shred and Soak – Shred beef and mix back into juices.
Assemble Tacos – Serve on warm tortillas with toppings and lime.
Tips for Success for your wagyu chuck roast tacos :
Don’t rush—low and slow cooking is key.
Add acid (lime, vinegar) to balance Wagyu’s richness.
Customize toppings like crema, avocado, or pickled onions.
Use leftovers for burritos, bowls, or breakfast hash.
Why Barbacoa-Style:
Inspired by traditional Mexican slow-cooked meat with smoky, tangy, and spicy notes.
The barbacoa method perfectly complements Wagyu’s luxurious texture and flavor.
The Author: Jessie Hayes
Jessie is the Lifecycle Marketing and Customer Experience Manager for KC Cattle Company and Valor Provisions. With a passion for storytelling and a commitment to supporting American farmers, Jessie brings a unique voice to the world of premium meats. She’s the driving force behind engaging campaigns, meaningful customer connections, and the brands’ shared mission to deliver high-quality, humanely raised proteins. Whether she’s crafting a blog post or curating the perfect unboxing experience, Jessie’s goal is simple: make every customer feel like part of the family.
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Frequently Asked Questions
Can I make wagyu chuck roast tacos in the oven instead of a slow cooker?
Yes. Sear the beef, then braise it covered in a Dutch oven at 300°F for about 3–4 hours until fork tender.
How spicy are these wagyu chuck roast tacos?
The heat comes from chipotle peppers in adobo. Use fewer peppers for milder flavor, or add an extra pepper if you like it hotter.
Can I freeze the cooked beef?
Absolutely. Barbacoa beef freezes well for up to 3 months. Reheat gently with a splash of broth.
What tortillas work best?
Corn tortillas are traditional, but flour tortillas are great for larger tacos. Always warm them before serving.
What makes Wagyu different from regular beef for tacos?
The marbling. Wagyu’s intramuscular fat melts during cooking, creating juicy, buttery meat that’s unmatched in flavor and tenderness.
