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Pot Roast Tacos with Lime Crema

Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Main Dish
Servings: 4 people
Author: Bri @ monday sunday kitchen

Ingredients

Pot Roast Tacos

  • 3 lbs bottomless blade roast*-- I used two 1.5 lbs roasts *also called top sirloin steak, blade steak, or chuck steak
  • 1 tsp kosher salt
  • 1 tsp chilli powder
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 garlic cloves
  • 18 or more corn tortillas to serve 4-6 adults - 3-4 tacos each
  • 1 small red onion roughly chopped
  • 1 1/2 cups red cabbage thinly sliced
  • 3/4 cup crumbled feta
  • 1 cup fresh cilantro leaves washed, stems removed

Lime Crema

  • 1 ripe avocado
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 limes
  • 1/4 cup cold water add less or more to thin out as desired
  • zest from 1 lime
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

Pot Roast Tacos

  • In a large stovetop pot, add water to the halfway mark and bring to a boil. Add in salt, spices, garlic cloves and the roasts. Cover and let boil for a minimum of 3 and half hours. Aim to cook for a good 4 hours. The meat becomes more tender the longer it is cooked. You'll know the meat is ready when it falls apart easily in the pot with tongs. Drain meat into a large colander and let cool for a few minutes (until easily handled). Using your hands, remove any remaining fat or bone (there won't be much), break apart into small pieces and place in a serving bowl. This will require little effort—the pot roast should easily fall apart. Note: roasts should always be fully immersed in boiling water. Check on the roasts every hour or so and add water as necessary to cover.
  • While the pot roast is cooking, prepare lime crema (see below) and taco fixings (chop onion, wash cilantro leaves, slice cabbage, crumble feta). Place in pretty serving bowls and set aside.
  • To serve, warm up corn tortillas over medium heat in a large dry stovetop pan for a minute or two on each side. Alternatively, wrap a stack of tortillas in aluminum foil and heat in a 350 degree oven for 10-15 minutes. Serve immediately with shredded pot roast and fixings. Enjoy!

Lime Crema

  • In a blender or food processor, combine avocado, mayo, sour cream, lime juice, zest, water and salt and pepper until smooth and creamy. *Add just enough water until your desired consistency is reached.

Notes

This recipe is easily adaptable. Dinner for two? You'll be more than fine with one 1.5 pound blade roast instead of two:) Cut down fixings accordingly.
Not sure which cut of meat to buy? Ask your butcher. I was confused by cuts labelled differently at different grocery stores, and when I asked the butcher, he confirmed that pot roast, or blade roast goes by a bunch of names, but in the end it's all the same.
Leftover fixings and lime crema? Lucky you. Toss them together for tomorrow's lunch. They make a colorful, healthy and delicious salad.