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Good old fashioned pot roast like my mom used to make, caramelized onions and a spicy horseradish sauce make these tacos far from ordinary.

Slow Cooker Pot Roast Tacos with Horseradish Sauce, www.mountainmamacooks.com

Sometimes you hit a winner and sometimes you hit a WINNER. These tacos, are of the latter kind. No joke, my husband and I ate these as an afternoon snack, not wasting the time to sit down and properly enjoy them. We hovered over the counter, meat juice dripping down our arms and devoured them standing up. No words were exchanged, just some mumbling and grumbling between bites with our mouths full. Sexy, I know, but sometimes this is how things go down.

pot roast tacos with horseradish sauce, www.mountainmamacooks.com

It all started with this Pot Roast Naan Pizza from Climbing Grier Mountain. I was so enamored with the idea of using pot roast, which I love SO dearly, in a dish like pizza or in any dish, for that matter. I most often enjoy pot roast on a Sunday afternoon accompanied by mashed potatoes and a day of football. (A might fine way to enjoy pot roast I might add.) But pot roast in the summer? On pizza? On Tuesday?? Pure genius! This new to me idea sat in the back of my head until I finally did something about it. Surely pot roast would be good in tacos, I thought. I couldn’t have been more spot on. Seriously, y’all, I haven’t been this excited about a recipe on my site in a long, long time.

Pot Roast Tacos with Horseradish Crema, www.mountainmamacooks.com

There are no authentic Mexican flavors here. No cheese, no cilantro, no guacamole. Just straight up comfort food. This is old school pot roast that I grew up on piled into a freshly fried (oh, yes I did) corn tortilla. The creamy horseradish sauce is the pièce de résistance. Grab extra napkins and get ready for nostalgia in a taco.

Pot Roast Tacos with Horseradish Sauce

Pot Roast Tacos with Horseradish Sauce

Ingredients

    For the Pot Roast:
  • 2 1/2 lb organic chuck roast
  • garlic powder, onion powder, kosher salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 envelope dried onion soup mix (I use Simply Organic)
  • 1 tablespoon tamari (or soy sauce)
  • 1 cup chicken stock
  • 1 yellow onion, peeled and thinly sliced
  • 2 cloves garlic, minced
  • For the Taco Shells:
  • corn tortillas
  • vegetable oil
  • For the Horseradish Sauce:
  • 1/2 cup sour cream
  • 2-3 tablespoons prepared horseradish
  • 1/8 teaspoon kosher salt

Instructions

    To make the Pot Roast:
  1. In a large saute pan, heat olive oil over medium-high heat. Liberally season chuck roast, on both sides, with garlic powder, onion powder, kosher salt and black pepper. Sear each side of the roast until golden brown, about 3-4 minutes each side.
  2. Meanwhile, in the base of a slow cooker, mix chicken stock, tamari (or soy sauce), onion soup mix, sliced onion and crushed garlic. Transfer roast to slow cooker.
  3. Cover and cook on low 6-8 hours.
  4. When roast is finished, shred meat, discard fat and put meat back into slow cooker to keep warm with onions and juices.
  5. To make Corn Tortillas:
  6. In a 10-inch pan, fill with enough vegetable oil to come up 1-inch on the sides of the pan. Heat over medium-high heat until oil is hot. Fry tortillas one at a time until golden brown. Transfer to a dish lined with paper towels to drain.
  7. To make Horseradish Sauce:
  8. In a small bowl, combine sour cream, horseradish sauce and salt. Mix to combine.
  9. To serve tacos:
  10. Fill each shell with shredded pot roast and caramelized onions. Top with horseradish sauce and sprinkle with chives if desired.
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Other Pot Roast Recipes you might enjoy:
French Onion Pot Roast in the Slow Cooker by The Little Kitchen
Pot Roast with Stout Gravy by Tide and Thyme
Slow Cooker Balsamic and Onion Pot Roast by Slow Cooker from Scratch
Spicy Pot Roast Sandwiches by Mountain Mama Cooks

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24 Responses to Taco Tuesday: Pot Roast Tacos with Horseradish Sauce

  1. Tieghan says:

    These are just incredible!! Wow! My family would LOVE them!

  2. Oh my gosh!! I would never have though to put pot roast in tacos! This is awesome!

  3. Straight up comfort food-I’m down with that! These tacos looks like such a winner and love the irresistible horseradish sauce drizzled on top.

  4. Gina Saunders says:

    Heavenly. Just looks absolutely heavenly. Can’t wait to make these. Thanks for sharing this recipe with us.

  5. Who cares if there aren’t any Mexican flavors? These are totes sexy, especially when it’s all drippy. And stuff. Step aside, I got this one.

  6. Laurie says:

    I cannot wait to try this on Taco Tuesday – your corn tortillas look so perfect, I was wondering what brand do you prefer? (Or perhaps you pick them up at your local favorite Mexican restaurant)?

  7. Dolli says:

    I made these tonight and they were awesome! Thanks for sharing.

  8. Just made (and loved) these for the second time. So amazing.

  9. Melinda says:

    Made these tonight and they were delicious!! I have made several of your recipes and loved them all! Thanks for sharing.

  10. rbtexas says:

    Which sides would you serve with the tacos?

  11. Maureen says:

    Making on Saturday for movie night.

  12. Jennifer says:

    These are incredible! I over fried the tortillas so we had a problem with breakage at the seam but the flavors more than made up for that.

  13. Jamie says:

    Made these for the Super Bowl dinner tonight. Loved them! Might be the ONLY redeeming factor about the game.

  14. Cind says:

    I have a question about the shells: Do you fold over shells as you are cooking them? I want them crispy.

  15. cindi says:

    Thank you , Kelley!

  16. Jaimee says:

    I made these for the first time tonight, and it won’t be the last time! Soooo good! The horseradish cream sauce just sends them over the top. Thanks so much for the great recipe!

  17. Jessica says:

    These were delicious! I’ve made them several times.

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