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Delicious pot roast tacos with beef and fresh toppings served on a plate.

Pot Roast Tacos

Pot Roast Tacos combine the comfort of slow-cooked beef with the fun of handheld tacos, making it an excellent choice for gatherings or family dinners.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pot Roast
  • 3 pounds Chuck roast Cut into large chunks
  • 2 pieces Dried guajillo chiles Adjust quantity for spiciness
  • 4 cups Beef broth
  • 1 medium White onion Chopped
  • 4 cloves Garlic cloves Minced
  • 1 tablespoon Cumin
  • 1 tablespoon Dried oregano
For Serving
  • 10 pieces Corn tortillas Warmed
  • 1 cup Shredded Oaxaca cheese
  • 1 cup Fresh cilantro Chopped
  • 2 pieces Limes Cut into wedges

Method
 

Preparation
  1. In a pot, heat some oil and sear the chuck roast until browned.
  2. Add chopped white onion, minced garlic, cumin, and oregano; sauté until fragrant.
  3. Add dried guajillo chiles and beef broth; bring to a simmer.
  4. Cover and cook on low heat until the meat is tender, about 3-4 hours.
  5. Shred the meat and mix with the cooking liquid.
  6. Warm corn tortillas in a skillet.
  7. Fill each tortilla with the pot roast mixture, top with shredded Oaxaca cheese, fresh cilantro, and a squeeze of lime.

Notes

Make sure to sear the meat well for added flavor. Let the pot roast cook low and slow for the best tenderness. Experiment with different toppings to suit your taste.