Pot roast is about as comforting as a meal. But think about this: take that moist, tender pot roast, slice or grate it, and use it for tacos. Sounds great, right?
This easy roasted taco recipe is sure to be included in the meal rotation after one bite. The roast beef is seasoned with herbs and makes the perfect taco filling. Serve with your favorite taco toppings.
Cuisine: Mexican / American
Prep time: 10 minutes
Cooking time: 2 to 3 hours
Total time: 2 to 3 hours
Servings: 6
ingredients
for serving
This is how you make it:
- Season the roast with salt and pepper, and the cumin, chili powder, garlic powder and cayenne pepper. Heat the olive oil in a Dutch oven† Brown the roast on all sides.
- Add the tomatoes, onions and water. Bring to boil. Cover and place in a preheated 325 degrees F oven. Bake for 2 to 3 hours or until cooked through.
- Remove the meat from the cooking liquid and grate or cut into pieces. Serve in tortillas with desired taco toppings.
Need help converting cooking and baking sizes? Here are some useful conversion charts for kitchens†
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