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.
Servings: 6
Calories: 638kcal
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.
Nutrition
Calories: 638kcal | Carbohydrates: 15g | Protein: 47g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 196mg | Potassium: 1534mg | Fiber: 10g | Sugar: 3g | Vitamin A: 643IU | Vitamin C: 26mg | Calcium: 65mg | Iron: 6mg