How to Make Pot Roast Tacos (8 Steps)
If your family has a beef with the hamburger meat you usually set out for the taco bar, consider presenting a shredded Mexican-style pot roast instead. Other than remembering to put the slow cooker ingredients together in the morning, making tacos from a slow-cooked beef roast isn't much more work than frying ground beef -- and pays off with a taco filling that is redolent of the Mexican spices it's been cooking in all day. Serve the shredded roast with warmed flour or corn tortillas, or with crunchy taco shells, as well as all your favorite taco fillings.
Things You'll Need
- 3 to 4 pound boneless beef roast
- Canned whole tomatoes
- Potato masher
- Knife
- Cutting board
- Onions
- Garlic
- Chili peppers
- Cooking liquid
- Mexican seasoning
- Bay leaves
- Apple cider vinegar
- Worcestershire sauce
- Forks
- Tortillas or taco shells
- Taco fillings
Instructions
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Open a large can of whole tomatoes. Rinse and drain the tomatoes, and crush each with a potato masher.
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Chop an onion roughly, and finely mince several garlic cloves and one or two chili peppers.
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Measure out 1 to 1.5 cups total of a single cooking liquid, or a combination of cooking liquids -- for example, beef broth, tomato juice, beer, tequila, red wine.
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Place the roast into the slow cooker. Add the tomatoes, chopped vegetables, cooking liquid, a few bay leaves and one generous spoonful each of Mexican spices -- cumin, coriander, chili powder -- apple cider vinegar and Worcestershire sauce.
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Turn the heat to low. Cover the slow cooker and cook the pot roast for at least 8 hours, or until the meat is tender.
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Take the pot roast and any remaining sauce from the slow cooker and set it in a large bowl.
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Shred the beef using two forks or a knife and fork, while also incorporating the sauce into the meat.
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Serve the shredded pot roast with tortillas and taco fillings.
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