Juicy Pot Roast Tacos Recipe For National Taco Day (8 Ingredients) Tex-Mex Recipes High Fiber Recipes Mexican Recipes Beef Dinner Low Sugar Recipes Budget Recipes

Pot roast is just about as comforting of a meal as you can get. But think about this: taking that moist, tender pot roast, cutting or shredding it and using it for tacos. Sounds amazing, right? Puts a little salsa in your step, doesn't it?

A beef chuck roast is seasoned with Mexican spices, browned and then baked until it's fall-apart tender. After it's shredded, it's piled onto tortillas with your desired taco toppings. Wow! This easy pot roast tacos recipe is sure to be included in meal rotation after one bite. The beef chuck roast makes the perfect taco filling for a high-protein dinner.

All you need to make these juicy pot roast tacos recipe is a chuck roast, olive oil, ground cumin, chili powder, garlic powder, ground cayenne pepper, an onion, a can of chopped tomatoes and tortillas (corn or flour). You can use your favorite cut of beef roast for this recipe. However, because it's cooked a long time, you don't need an expensive cut for this recipe. Try this easy taco recipe with a pork butt instead of a beef chuck roast.

Serve this shredded beef taco recipe for dinner with your favorite taco toppings like guacamole, sour cream, chopped lettuce, chopped tomato, chopped onion, pico de gallo, salsa, jalapenos and shredded cheese. Use any leftover meat for sandwiches or make a taco salad. 

Cuisine: Mexican / American / Tex-Mex
Prep Time: 10 minutes
Cook Time: 2 to 3 hours
Total Time: 2 to 3 hours
Servings: 12

Ingredients

• 1 chuck roast (about 3 pounds)
• 2 tablespoons olive oil
• 2 tablespoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• ground cayenne, to taste (optional)
• 1 onion, chopped
• 28 ounces (1 can) chopped tomatoes
• flour tortillas or corn tortillas, warmed

Here's how to make it: 

1. Season the roast with salt and pepper, to taste, and the cumin, chili powder, garlic powder and cayenne. Heat the olive oil in a dutch oven. Brown the roast on all sides. 
2. Add the tomatoes, onions and water. Bring to a simmer. Cover and put it into a preheated 325-degree F oven. Bake for 2 to 3 hours or until tender. 
3. Remove the meat from the cooking liquid and shred or cut into pieces. Serve in tortillas with desired taco toppings. Store any leftover meat in an airtight container in the fridge and reheat in the microwave.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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