Good old fashioned pot roast like my mom used to make, caramelized onions and a spicy horseradish sauce make these tacos far from ordinary.
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.
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.
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.
- 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
- corn tortillas
- vegetable oil
- 1/2 cup sour cream
- 2-3 tablespoons prepared horseradish
- 1/8 teaspoon kosher salt
- 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.
- 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.
- Cover and cook on low 6-8 hours.
- When roast is finished, shred meat, discard fat and put meat back into slow cooker to keep warm with onions and juices.
- 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.
- In a small bowl, combine sour cream, horseradish sauce and salt. Mix to combine.
- Fill each shell with shredded pot roast and caramelized onions. Top with horseradish sauce and sprinkle with chives if desired.
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