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

Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Courses: Dinner, Lunch

Difficulty: Beginner

Servings: 6

Description

These Tuscan-style shredded beef tacos combine rich, tender beef with the bright, savory flavors of garlic, herbs, and sun-dried tomatoes for a unique spin on traditional tacos. The beef becomes incredibly tender as it cooks, soaking up all the flavorful juices before being piled into warm tortillas and finished with your favorite toppings. It’s a simple but impressive dinner that brings together the heartiness of Italian-inspired ingredients with the fun of taco night.

Ingredients

Beef

2 lb chuck roast
2 tbsp flour
salt and pepper (to taste)
1 tbso olive oil
1/4 cup sun-dried tomatoes
3 cloves garlic
1/2 small yellow onion
1 tsp paprika
1 tsp smoked paprika
1 tsp adobo
16 oz water

Spicy Sun-dried Tomato Sauce

1/4 cup chipotle peppers in adobo
1/4 cup sun-dried tomatoes
1/4 cup sour cream
1/4 cup mayo
2-3 tbsp lime juice
salt and pepper (to taste)

For Assembling

corn tortillas (or flour)
mozzarella (shredded)
arugula
reserved juices from beef

Instructions

Beef

1
Pat the chuck roast dry and coat it evenly with flour, salt, and pepper.
2

Set the Instant Pot to Sauté. Sear the roast on all sides until deeply browned.

See notes below for stove top version.
3
Remove the beef and set aside.
4
In a food processor or blender add olive oil, sun-dried tomatoes, garlic, onion, paprika, smoked paprika, and adobo. Mix until combined.
If you don't have a food processor or blender you can finely chop all ingredients and add with seasonings.
5
Pour the blended mixture into the Instant Pot, scraping the bottom to release any browned bits.
6

Add 16 oz of water or enough for beef to be slightly covered.Return the beef to the pot.
7

Seal and cook on High Pressure for 40 minutes.Allow a natural release for 10 minutes, then release remaining pressure.Shred the beef and reserve some of the cooking liquid.

Spicy Sun-dried Tomato Sauce

8

In a blender or food processor, combine:Chipotle peppers in adobo, Sun-dried tomatoes, Sour cream, Mayonnaise, Lime juice, Salt. Blend until smooth and creamy. Adjust salt or lime juice to taste.

Bake & Assemble Tacos

9

Preheat oven to 400°F.Lightly oil tortillas and place them in the oven for 3 minutes, just until warmed.
10

Remove tortillas and fill with shredded beef. Spoon in a little of the reserved beef juice, if desired. Add mozzarella or provolone cheese and fold tortillas over.
11
Bake for 10 minutes, then flip and bake an additional 7–8 minutes, until golden and crispy.
12

Finish tacos with arugula, extra cheese, or more beef juices if desired. Serve warm with the spicy sun-dried tomato sauce for dipping.

Note

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.

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