1-Gather and Prepare Your Ingredients: First, start with mise en place to keep things smooth. Pat the 4-pound beef chuck roast dry and trim any large fat pockets, but leave the marbling for tenderness. Mix the spice rub: 2 tablespoons chipotle chili powder, 1 tablespoon chili powder, 1 tablespoon smoked paprika, 1 tablespoon cumin, 1 tablespoon garlic powder, 1 tablespoon Mexican oregano, and 1 teaspoon salt. Coat the roast evenly with this blend. For the oven method, preheat to 325°F and slice one medium onion to place at the bottom of your Dutch oven.

2- Next, pour 1 cup orange juice, 1 cup water, and 1 tablespoon honey over the roast. This step infuses sweet and citrus notes that balance the spice. If you’re using the crockpot method, layer the sliced onions in the pot first, add the coated roast, and pour the liquids on top.

3-Cook the Roast: For the oven method, cover the Dutch oven and cook for 2 1/2 to 3 hours until the meat is tender. Then, crank the heat to 425°F, uncover, and cook for another 10 minutes to caramelize the edges. In the crockpot, set it to low for 5 hours or high for 3 hours. Once done, shred the meat using two forks.

4- After shredding, mix 1 cup salsa verde with some of the braising liquid and season with salt. Warm your 12 taco shells in a skillet or oven. This is where beef casserole recipes can inspire variations, like adding extra veggies for a twist.

5-Assemble and Serve: Fill each taco shell with the shredded meat and top with cilantro, avocado, and cheese like sharp cheddar or cotija. Serve the jalapeño lime yogurt on the side: mix 1/2 cup plain Greek yogurt, 1 grated garlic clove, 1/2 cup pickled jalapeños, 2 tablespoons lime juice, and salt to taste. The total prep time is about 15 minutes, with cooking taking 3 hours 15 minutes for the oven or up to 5 hours in the crockpot.