Pot Roast Tacos Recipes

POT ROAST TACOS

Steps:

• Preheat your oven to 325F
• Season the meat with salt and pepper on all sides, and then rub the spices into the meat by hand, then add the meat to the pan and brown well on both sides.
• Heat the oil in a Dutch oven and brown the meat well on both sides then remove the meat and set aside.
• Add the tomatoes and onions to the Dutch Oven and a 1/4 cup of water and simmer for a few minutes and make sure to scrape up the meat juices from the bottom of the dutch oven.
• heat the pan and contents on the stove top until the tomato mixture is hot, add the meat on top of the tomatoes put the lid on the pan and put it in the oven.
• Cook it at 325F for 30 minutes, then at 300F for two hours or until just tender.
• Season the meat with salt and pepper on all sides, and then rub the spices into the meat by hand. then add the meat to the pan and brown well on both sides.
• Add a little oil to a hot skillet then add the meat to the pan and brown well on both sides.
• Add the tomatoes to the pan you browned the meat in and simmer it for a minute or two and scrape all the meaty bits from the bottom of the pan, then add that to the slow cooker.
• Add the tomatoes from the pan along with the onions to the slow cooker and place the chuck roast on top.
• Cook the chuck roast on HIGH for 3-5 hours or 5-8hrs low. Some slow cookers run hotter than others so it's hard to give an exact time, I would check the meat after the shortest listed cook time, if you overcook the meat it will become dry and stringy and lose flavor.

MEXICAN POT ROAST TACOS

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 until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.
• Heat a large pot of oil over medium heat. When oil reaches 350ºF, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.
• Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
• To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.
• Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
• Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
• Yield: about 4 cups

MEXICAN POT ROAST TACOS

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 until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.
• Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.
• To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.
• To assemble the tacos:
• Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
• Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
• Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

MEXICAN POT ROAST FOR TACOS BY TYLER FLORENCE

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.

INSTANT POT TEXAS ROADHOUSE POT ROAST RECIPE

Steps:

• Pour beef broth into the Instant Pot.
• Season all sides of the roast with salt, pepper and garlic powder. Place roast in the bottom of the Instant Pot.
• Add in onions, green peppers, celery, and garlic on top of and all around the roast.
• Pour tomato sauce, BBQ sauce, and Worcestershire sauce on top of roast. Then place bouillon cubes on top of roast with thyme and rosemary.
• Place the lid on top of the Instant Pot and move the valve to SEALING. Press the PRESSURE COOK (MANUAL) button and set timer for 65 minutes (or 20-25 minutes per pound, depending on the size of your roast).
• When the timer is done, let the pressure do a NATURAL RELEASE and then let the roast sit on warm for at least 1 hour (I sometimes will let it sit on warm in the Instant Pot for 3-5 hours, just to let it really get tender).
• Remove roast from Instant Pot and slice into pieces (it should pretty much fall apart by this point).
• Serve with mashed potatoes and gravy on the side and of course with Texas Roadhouse Rolls. :)