Mexican Pot Roast Tacos

Serves: 9

Our favorite recipe for the best meat to make an excellent filling for tacos, burritos or enchiladas and it freezes well.

Dovetailing Tip: Buy 4 1/2 pounds of roast. Use 3 pounds for this recipe and the other 1 1/2 pounds, trim and cut into 1" cubes. Keep for Meal 4 recipe, Beef and Butternut Chili.

Yield: 9 servings
Prep Time:
Cook Time:
Total Time:


1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 boneless beef chuck roast (3 pounds)
1 (4-ounce) can chopped green chili
1/2 cup chopped sweet onion
2 garlic cloves, minced
3/4 cup beef broth
hard taco shells, corn or flour tortilla (8 inches)
chopped tomatoes, shredded lettuce and shredded mexican cheese blend


In a small bowl, combine the first five ingredients. Cut roast in half; rub spice mixture over meat. Transfer to a 3-qt. slow cooker. Top with chilies, onion and garlic. Pour broth over meat. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat from slow cooker; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each taco shell. Top with tomatoes, lettuce and cheese. Yield: 9 servings.


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