1. Preheat your oven to 325°F (163°C). Generously season the chuck roast on both sides with salt, pepper, and taco seasoning.

2. Place the seasoned roast into a Dutch oven. Add the orange juice, beef stock, and quartered onions. Secure the lid and transfer the pot to the oven. Let it bake for 3.5 to 4 hours, or until the meat is tender and easily shreds with a fork.

3. Remove the roast from the oven and shred it into large chunks using two forks. If the meat isn’t falling apart yet, return it to the oven with the lid on for an additional 30 minutes.

4. Increase the oven temperature to 425°F (218°C). Toss the shredded meat with the onions and a bit more taco seasoning on a baking sheet. Place the sheet in the oven, uncovered, for 15-25 minutes until some parts of the meat begin to caramelize and crisp up.

5. While the meat is crisping, make the guacamole. Char the tortillas over an open flame for added flavor.

6. Assemble your tacos by spreading a dollop of guacamole on each tortilla, adding a generous spoonful of the shredded meat, and finishing with your favorite salsa or taco toppings.