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Pot Roast Tacos: Shredded Beef & Zesty Salsa Recipe

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Experience the perfect blend of comfort food and vibrant Tex-Mex flavors with these Pot Roast Tacos. Tender, shredded beef topped with zesty salsa creates a delightful taco experience that will transform your dinner routine.

Ingredients

Scale
  • 3–4 pound boneless beef chuck roast
  • Quality beef broth or stock
  • Splash of balsamic vinegar or teaspoon of Worcestershire sauce
  • Diced tomatoes (canned or fresh)
  • Onion
  • Garlic
  • Cumin
  • Chili powder
  • Dried oregano
  • Bay leaves
  • Pinch of smoked paprika
  • Roma tomatoes or on-the-vine tomatoes
  • Red onion or white onion
  • Fresh cilantro
  • Jalapeño pepper
  • Freshly squeezed lime juice
  • Minced garlic
  • Corn tortillas or flour tortillas
  • Shredded Monterey Jack or cheddar cheese
  • Sour cream or Mexican crema
  • Diced avocado or guacamole
  • Extra fresh cilantro
  • Quick pickled red onions

Instructions

  1. Take the beef chuck roast out of the fridge about 30 minutes before cooking to bring it closer to room temperature.
  2. Pat the beef dry with paper towels and season it with salt and freshly ground black pepper.
  3. In a large Dutch oven or heavy-bottomed pot, heat a couple of tablespoons of olive oil or vegetable oil over medium-high heat.
  4. Carefully place the seasoned beef into the hot pot and sear it on all sides until browned, about 3-5 minutes per side. Remove the beef from the pot and set it aside.
  5. Reduce the heat to medium and add chopped onion to the same pot, sautéing for about 5-7 minutes until softened.
  6. Stir in minced garlic and cook for another minute until fragrant.
  7. Pour in about a quarter cup of beef broth and scrape up any browned bits from the bottom of the pot.
  8. Add the remaining beef broth, diced tomatoes (undrained), balsamic vinegar (or Worcestershire sauce/coffee), cumin, chili powder, dried oregano, and bay leaves to the pot. Stir to combine.
  9. Return the seared beef roast to the pot, ensuring it's mostly submerged in the liquid.
  10. For Slow Cooking: Bring the liquid to a gentle simmer, cover tightly, and transfer to a preheated oven at 300°F (150°C) for 3-4 hours.
  11. For Slow Cooker: Transfer the seared beef and braising liquid to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
  12. For Pressure Cooker: Place the seared beef and braising liquid into the pressure cooker, secure the lid, and pressure cook on high for 60-75 minutes. Allow for a natural pressure release for at least 15 minutes.
  13. Once cooked, remove the beef from the pot and discard the bay leaves. Shred the beef into bite-sized pieces using two forks.
  14. Skim any excess fat from the surface of the braising liquid and return the shredded beef to some of the flavorful liquid.
  15. In a medium bowl, combine finely diced tomatoes, chopped red onion, minced jalapeño, fresh cilantro, minced garlic, and lime juice. Season with salt to taste and let sit for at least 15-20 minutes.
  16. Warm the tortillas in a dry skillet or microwave just before serving.
  17. Assemble the tacos by placing a generous spoonful of shredded beef onto each warm tortilla, topping with fresh salsa and your favorite toppings.

Nutrition

Keywords: Don't skimp on the sear for rich flavor. Cook the beef until fall-apart tender. Always return shredded beef to its braising liquid to keep it moist. Make salsa ahead of time for better flavor melding.

Find it online: https://mamablueberry.com/pot-roast-tacos-shredded-beef-zesty-salsa-recipe/