Guacamole Beef Pot Roast Tacos

Indulge in some mouth-watering Pot Roast Tacos by filling up your tortillas with tender and juicy beef, topped with fresh homemade guacamole and all your favorite toppings.

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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

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.

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.

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.


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