A simple, tasty way to use pot roast for a quick dinner.
introduction
These pot roast tacos turn slow cooked beef into a quick meal. You can pair them with a warm bowl of creamy bacon potato soup to make the meal more filling.
why make this recipe
This recipe uses a slow cooker and simple spices. It saves time and gives rich flavor. It also fits busy nights and calm weekends, like other easy slow cooker meals such as crockpot soup recipes for fall.
how to make Pot Roast Tacos
Cook the pot roast low and slow so the beef falls apart. Shred the meat and season it with the cooking juices. If you want a warm side, a hearty soup works well, for example copycat Outback potato soup.
Ingredients :
2 lbs pot roast, 1 onion, chopped, 2 cloves garlic, minced, 1 cup beef broth, 1 tablespoon chili powder, 1 teaspoon cumin, Salt and pepper to taste, Taco shells, Zesty salsa, Chopped cilantro (optional), Sour cream (optional)
Directions :
- In a slow cooker, combine the pot roast, chopped onion, minced garlic, beef broth, chili powder, cumin, salt, and pepper., 2. Cook on low for 8 hours or on high for 4 hours, until the meat is tender., 3. Remove the pot roast from the slow cooker and shred with two forks., 4. Warm the taco shells., 5. Fill the taco shells with the shredded beef and top with zesty salsa, cilantro, and sour cream as desired., 6. Serve immediately.
how to serve Pot Roast Tacos
Warm the taco shells before you fill them. Add salsa, cilantro, and sour cream to taste. Serve with a side like crockpot loaded baked potato soup for a full plate.
how to store Pot Roast Tacos
Put leftover shredded beef in an airtight container. Keep it in the fridge for up to 4 days. Freeze cooked shredded beef for up to 3 months. Thaw in the fridge overnight before reheating.
tips to make Pot Roast Tacos
Trim excess fat from the roast for a cleaner taco. Use the cooking juices to moisten the shredded beef. Reheat gently on low so the meat stays tender. For a hearty side idea, try high protein loaded potato soup.
variation (if any)
Use different spices like smoked paprika or oregano. Swap taco shells for soft tortillas or serve the beef over rice for a bowl. Add pickled onions or sliced jalapeños for more tang.
FAQs
Q: Can I use beef other than pot roast?
A: Yes. Use any slow cooker cut that becomes tender, like chuck roast.
Q: Can I cook this on the stove?
A: Yes. Brown the roast, add broth and spices, then simmer covered until tender, about 2.5 to 3 hours.
Q: How do I keep tacos from getting soggy?
A: Drain excess juice from the shredded beef and warm shells well before filling.
Pot Roast Tacos
Ingredients
Method
- In a slow cooker, combine the pot roast, chopped onion, minced garlic, beef broth, chili powder, cumin, salt, and pepper.
- Cook on low for 8 hours or on high for 4 hours, until the meat is tender.
- Remove the pot roast from the slow cooker and shred with two forks.
- Warm the taco shells.
- Fill the taco shells with the shredded beef and top with zesty salsa, cilantro, and sour cream as desired.
- Serve immediately.