Pot Roast Tacos - Warm tortillas filled up with tender juicy pot roast beef and top it with fresh homemade guacamole and yummy toppings. It’s a great way to use up leftover pot roast and feed your family a delicious, easy, and Mexican-inspired meal any night of the week!
These pot roast tacos were born on a day that I was making my 3-ingredient chuck roast but was also craving guacamole! The beef was so juicy and pull-apart tender that I decided to use the beef for something a little different.
I had ripe avocados in the fridge so why not?! The simple guacamole I made plus the beef from the pot roast ended up making crazy delicious and super easy tacos! Loaded high with fresh toppings, my entire family craves them all the time. And not just for Cinco de Mayo or Taco Tuesday either. I’m talking ALL. THE. TIME.
They’re that good!
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Why This Beef Taco Recipe Works
- It’s a great way to use up leftover pot roast from yesterday’s dinner, to whip up a quick lunch, or to make something different with the beef you’ve got on hand.
- They’re great for any time! Busy weekdays, family gatherings on the weekends, backyard parties, BBQs, Fourth of July parties, Cinco de Mayo, you name it.
- Homemade tacos made with fresh ingredients are so much better than you’d get at any restaurant!
Cooking Tips
- If you make the guacamole ahead of time, make sure to squeeze the lime juice overtop. Then, cover the bowl with plastic wrap. If the surface is brown, don’t worry about it, just scrape it off. Underneath should still be bright green.
- Make the guacamole a bit spicy by using more diced jalapeños.
- Add minced garlic for extra flavor.
- You can keep the beef in cubes or shred the beef before assembling the tacos. It’s up to you.
Ingredients Needed for Guacamole Tacos
- For the pot roast: Chuck roast beef, cubed, Montreal Steak Spice, and fresh parsley, rosemary, or dill for garnish.
- The guacamole: Ripe (but not overly ripe) avocados, mashed. Onion, diced tomatoes, lime juice, finely chopped jalapeno, fresh cilantro, salt, and pepper.
- Tortilla shells: You can use corn tortillas or flour tortillas for these pot roast tacos, it’s up to you.
How to Make Guacamole
Step 1: Cut the avocado in half and remove the pit. An easy way to do this is by gently stabbing the pit with the edge of a sharp blade. The pit will stick to the knife and it should come out easily.
Step 2: Scoop out the avocado flesh into a small mixing bowl. Mash the avocado with a fork and mix in the remaining ingredients. If you prefer a very smooth and creamy guacamole, you can do this in the food processor. Season to taste.
How to Make Pot Roast
Step 3: Bring the meat out to room temperature for a bit beforehand. It’s not a must because we’re not searing it, but even still, it does cut down on cooking time. Pat the beef dry with a paper towel, then season it all over.
Step 4: Add the beef to a Dutch oven, cover it with a lid, and cook at 350 F for 2-2.5 hours.
Assembling the Beef Tacos
Step 5: Grab your tortilla and warm it up directly on the stove. Heat both sides for a few moments until warm.
Step 6: Add shredded beef, followed by the guacamole, and then your favorite toppings. I like to add cabbage, onion, tomatoes, cheese, and fresh cilantro.
Optional Toppings
- Grated cheese (cheddar cheese, cotija cheese, Mexican cheese blend, etc)
- Shredded red cabbage or lettuce
- Pickled onions, or raw sliced red onions
- Diced tomatoes
- Salsa with fresh tomatoes
- Fresh cilantro
- Sour cream
- Cilantro lime crema
Recipe FAQs
Absolutely. Season your beef in whatever way you’d like! You can swap the Montreal steak seasoning with things like garlic powder, onion powder, paprika, cumin, chili powder, taco seasoning, fajita seasoning, or a different blend of dried herbs.
It’s not necessary, but you can if you have a little extra time to spare. It can help to lock in the juices and add a bit of extra flavor to the roast.
Look for meat that has a lot of marbling, which is the connective tissue that makes the meat melt in your mouth when cooked slowly. I use chuck roast, but you can also use bottom round or brisket.
I have a great Instant Pot pot roast recipe you can use or this 20-minute pot roast in a skillet!
Of course, using a crockpot is always a great idea. You just need to make sure you set aside enough time for that method.
More Beef Recipes You’ll Love
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📖 Recipe
Guacamole Beef Pot Roast Tacos
Equipment
Ingredients
Ingredients for Pot Roast:
- 3-4 pounds Chuck Roast Beef cubed
- 2 tablespoon Montreal Steak by McCormick or your favorite steak seasoning, season to taste
Ingredients for Guacamole:
- 4 large avocado cut in half and pit removed, mashed
- ½ medium onion chopped
- 2-3 tomatoes cubed
- 1 large lime squeezed
- 1 small jalapeño finely chopped
- ¼ cup fresh cilantro finely chopped
- salt and pepper to taste
Ingredients for Taco Garnish:
- tortillas
- cheese
- red cabbage shredded
- tomatoes cubed
- red onion sliced
- cilantro for garnish
Instructions
How to make Pot Roast:
- Place meat in Dutch oven season, cover and bake at 350F for 2 - 2 ½ hours.
How to make Guacamole:
- In the mixing bowl, combine all of the ingredients. Season to taste.
How to make Cinco De Mayo Pot Roast Guacamole Tacos:
- Warm tortilla in the skillet. Serve with beef pot roast, homemade guacamole, shredded red cabbage, sliced red onion, cubed tomatoes, fresh cilantro and cheese. Enjoy!
Video
Notes
- Choose the right cut of meat: For beef pot roast tacos, it's best to use a tougher cut of meat such as chuck roast, which become tender and flavorful when cooked low and slow.
- Shred the meat: Once the meat is cooked, shred it with a fork and mix it with the cooking liquid.
- Warm the tortillas: To make the tacos, warm the tortillas in a dry skillet or in the oven.
Seaworthy Fish
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Munchkin Time
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EX Kitchen
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Munchkin Time
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Za. Rizik
This is the first time I heard of Cinco De Mayo Pot Roast Guacamole Taco , I can’t wait to give it a try, it looks so tasty!