Photo by Sonia Mendez Garcia

Pot Roast Tacos

Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 4 hours, 15 minutes
Servings: 6-7 servings
Easy beef tacos that will keep you coming back for more! Let your slow cooker do the work.

One of my most fondest memories of the foods from back home were the pot roast tacos that we would enjoy on Sundays. It was the most simple recipe, I can recall, that my mom would prepare. But don't let the simplicity of it fool you. These pot roast tacos with slow cooker meat are some of the best beef tacos you will have. All you will need is a fresh bowl of salsa and warm tortillas. Mom would typically prepare these on the weekends. We enjoyed them early on Sunday before heading out to the flea market. But now and then, we would wait until late afternoon and prepare the most delicious tortas (sandwiches). I have to admit that I do not use the slow cooker that often, but this recipe would not be the same made any other way.


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  1. Add water, vinegar and Worcestershire sauce to the bottom of slow cooker.
  2. Season the beef to taste on both sides with spices listed. In a large skillet, preheat 3 tablespoons of oil to medium heat for a few minutes. Sear the beef for 5 minutes per side. Transfer to the slow cooker. Add 1 more tablespoon of oil to that same skillet and saute the onions and jalapeños for 2-3 minutes. Pour over the top of chuck roast.
  3. Cook on high for 4 hours or on low for 6-8 hours. Remove beef from slow cooker and shred using two forks. Skim off some of the grease on top of the broth left in slow cooker. Add beef back into the slow cooker and stir to combine.
  4. Serve with warm tortillas, salsa, diced onion, chopped cilantro and lime wedges.

Chef Notes

Cook your pot roast a day before you serve it. Chill overnight. The next day, it will be easy to remove the top layer of fat before you enjoy these delicious tacos!

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