Best 3 Pot Roast Tacos Recipes

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**Pot Roast Tacos: A Flavorful and Versatile Dish Made with Tender Beef and a Variety of Toppings**

Indulge in the tantalizing flavors of pot roast tacos, a delectable dish that combines the richness of slow-cooked beef with an array of vibrant toppings. This delectable culinary creation starts with a tender pot roast, braised to perfection until it melts in your mouth. Savor the explosion of flavors as you pile succulent beef, tangy salsa, crunchy cabbage slaw, creamy guacamole, and a sprinkle of zesty cilantro onto warm tortillas. Discover endless possibilities for customization with a selection of mouthwatering toppings, including flavorful pico de gallo, sour cream, and a drizzle of your favorite hot sauce. Prepare to embark on a culinary adventure with our curated collection of pot roast taco recipes, each offering a unique twist on this classic dish. From traditional favorites to creative fusion tacos, our recipes cater to every palate and skill level. Get ready to tantalize your taste buds and create a taco feast that will leave you and your loved ones craving for more.

Here are our top 3 tried and tested recipes!

POT ROAST TACOS



Pot Roast Tacos image

Provided by Tyler Florence

Categories     main-dish

Time 3h25m

Yield 8 to 10 servings

Number Of Ingredients 24

One 4-pound center-cut boneless chuck roast
Kosher salt
1/2 cup extra-virgin olive oil
1 large onion, trimmed, peeled and thinly sliced
7 whole cloves garlic, peeled
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
One 28-ounce can crushed tomatoes, preferably San Marzano
9 bay leaves
1 small bunch fresh cilantro, plus leaves for garnish
Twenty-four 6-inch corn tortillas, toasted
4 cups guacamole
2 cups Simple Salsa, recipe follows
1 cup thinly sliced radishes
1 cup cotija cheese, crumbled
One 28-ounce can whole tomatoes (preferably San Marzano), drained, juice reserved
1 clove garlic, roughly chopped
1 small red onion, peeled and roughly chopped
1 serrano pepper
2 limes, juiced
1/2 cup chopped fresh cilantro leaves
Kosher salt and freshly cracked black pepper
Extra-virgin olive oil, for drizzling

Steps:

  • Preheat the oven to 325 degrees F.
  • Sprinkle the chuck roast on all sides with a fair amount of salt. In a large Dutch oven or other heavy pot with a tight-fitting cover, heat the oil over medium-high heat. Add the roast and brown it on all sides, taking the time to get a nice crust on the outside. Remove the roast and set aside.
  • Add the onions and garlic cloves to the pot and cook until lightly browned, 3 to 4 minutes. Stir in the ancho powder, cumin and cayenne. Add the crushed tomatoes and the bay leaves, and stir. Return the roast to the pot and add the cilantro. Bring to a boil, then reduce the heat to a simmer. Cover with lid, place in the oven, and cook until the meat is fork tender, about 3 hours.
  • Carefully transfer the meat to a cutting board and shred with a knife. Pour the liquid into a blender and puree. Return the shredded meat to the pot, add the pureed liquid, and stir to combine. Add salt and pepper to taste.
  • To assemble: Lay some shredded beef on a tortilla, and top with guacamole and salsa. Garnish with cilantro leaves, sliced radishes and cotija cheese.
  • Pulse the tomatoes, garlic, red onions, serrano, lime juice, cilantro and some salt and pepper in a food processor. The mixture should be chunky. Add some reserved tomato juice if the salsa is too thick. Drizzle the salsa with olive oil, then cover with plastic wrap and set aside for 30 minutes to allow the flavors to marry.

MEXICAN POT ROAST FOR TACOS BY TYLER FLORENCE



Mexican Pot Roast for Tacos by Tyler Florence image

This meat is tender, delicious and spicy! I'm sure this meat could also be cooked in a crock-pot if you didn't want to "babysit" it on the stove.

Provided by Juenessa

Categories     Roast Beef

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs beef shoulder
kosher salt & freshly ground black pepper
extra virgin olive oil
2 garlic cloves, smashed
1 large onion, sliced
1 (28 ounce) can crushed tomatoes (recommended ( San Marzano)
1 tablespoon dried ancho chile powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
3 bay leaves

Steps:

  • Season all sides of the beef with a fair amount of salt and pepper.
  • In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat.
  • Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside.
  • Add the onion and allow to lightly brown, about 3 to 4 minutes.
  • Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat.
  • Bring to a boil then reduce heat and simmer with a lid for 3 hours, or until the meat is fork tender.
  • Let meat cool some in the liquid.
  • Shred meat and place in store bought taco shells, make your own taco shells, or even roll up in warm flour tortillas.
  • Garnish with lettuce, cheese and chopped tomatoes--if desired.

Nutrition Facts : Calories 276, Fat 10.4, SaturatedFat 3.6, Cholesterol 84.8, Sodium 388.3, Carbohydrate 12.8, Fiber 3, Sugar 6.1, Protein 32.8

ROAST PORK TACOS (CROCK POT)



Roast Pork Tacos (Crock Pot) image

This is a combination of recipes I found on Food Network. If you are unable to find Southwest Seasoning in your local market, try this one Recipe #23537. The cooking method for the pork can be either in a crock pot, oven or perssure cooker; just follow the manufacturers instruction. Can be served with corn or flour tortillas.

Provided by Galley Wench

Categories     Pork

Time 8h15m

Yield 10 tacos

Number Of Ingredients 20

1 (2 1/2 lb) pork butt or 1 (2 1/2 lb) pork shoulder
6 large garlic cloves
1/3 cup fresh lime juice
1 tablespoon southwest seasoning (Emeril's Southwest Seasoning )
1 teaspoon kosher salt
1 tablespoon olive oil
1/2 teaspoon fresh ground black pepper
1 cup chicken broth
1 poblano pepper, roasted
1 red pepper, roasted
1 large sweet onion, cut into thick slices and roasted
1 tablespoon olive oil
1 tablespoon lime juice
pico de gallo (Pico De Gallo)
salsa (Tequila-Lime Salsa Fresca)
mole
1/2 lb grated monterey jack cheese or 1/2 lb mexican queso blanco
10 medium corn tortillas, steamed and covered to keep warm (Recipe #180143) or 10 medium flour tortillas, steamed (Flour Tortillas)
fresh cilantro stem, for garnish
lime wedge, for serving

Steps:

  • PORK:.
  • Using a sharp knife, make 6 incisions in the pork roast.
  • Stuff the garlic cloves in the incisions and pour the lime juice over the pork. Marinate at room temperature for 30 minutes, turning occasionally.
  • Season pork with Southwest Seasoning, salt, and pepper.
  • Rub with 1 tablespoon of the olive oil and place in a crock pot and cook on low for 8-10 hours, or until tender.
  • Remove from crock pot and cool for 30 minutes.
  • Using 2 forks, pull the meat off the bones into small pieces and set aside.
  • ROASTING PEPPERS:.
  • Place the poblano and red pepper over a direct flame and roast, turning occasionally with tongs, until the skin is charred and blistered all over.
  • Transfer to a container with a tight-fitting lid, cover, and let sit for 20 minutes.
  • Remove the peppers and, when cool enough to handle, carefully remove the charred skin by rubbing with your fingers.
  • Remove the stems and any seeds and, if necessary, rinse briefly under cool running water to remove any remaining skin.
  • Slice the peppers into thin strips and place in a small bowl and set aside at room temperature for up to 2 hours.
  • TO ROAST ONIONS:.
  • Place the onion slices on a flat surface and insert 1 or 2 toothpicks into the concentric rings in order to hold the rings together on the grill.
  • Brush the slices on both sides with 1 tablespoon of olive oil and place the onion slices on medium-hot grill.
  • Grill, turning occasionally, until lightly charred on the edges and soft, 10 to 12 minutes.
  • Remove the toothpicks from the onion slices and add the onions to the peppers, separating the onion rings with your fingers; tossing to combine.
  • The heat from the hot onion slices will warm the poblanos.
  • Add 1 tablespoons of lime juice and season with 1/4 teaspoon of salt.
  • Set aside until ready to serve the tacos.
  • TO SERVE:.
  • Place some the roasted pork in each tortilla.
  • Top with onion/pepper mixture.
  • Serve with sauce of your choice.
  • Top with grated cheese and garnish with fresh cilantro and lime wedges.

Nutrition Facts : Calories 436.7, Fat 28.4, SaturatedFat 11.1, Cholesterol 95.1, Sodium 454.7, Carbohydrate 15.7, Fiber 2.4, Sugar 1.7, Protein 29.3

Tips:

  • Choose the right cut of beef. Chuck roast is a good option because it is a tough cut that becomes tender when cooked slowly. Other good options include rump roast, brisket, and short ribs.
  • Brown the beef before braising. This will help to develop flavor and color. You can brown the beef in a Dutch oven or a large skillet over medium heat.
  • Add plenty of vegetables to the braising liquid. This will help to add flavor and nutrition to the pot roast. Good vegetables to use include carrots, celery, onions, potatoes, and garlic.
  • Use a flavorful braising liquid. You can use beef broth, chicken broth, or water. You can also add red wine, beer, or tomato juice to the braising liquid.
  • Cook the pot roast on low heat for a long time. This will help to tenderize the beef and develop the flavors. Cook the pot roast for at least 8 hours, or until the beef is fall-apart tender.
  • Serve the pot roast with your favorite toppings. Good toppings include mashed potatoes, gravy, coleslaw, and tortillas.

Conclusion:

Pot roast tacos are a delicious and easy way to enjoy a classic comfort food. By following the tips above, you can make the best pot roast tacos you've ever tasted. So next time you're looking for a hearty and flavorful meal, give pot roast tacos a try.

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