Pot roasts are easy to make dinners that can easily feed a crowd and, if you’re anything like me, when you make a pot roast, you usually make enough for leftovers! Sometimes it’s fun to use the cooked beef roast for something other than leftover pot roast, and this “Leftover Pot Roast Taco” recipe is quick to throw together the next day. Give it a try and let us know what you think of the recipe and your other leftover pot roast ideas!
- 1.5 lb Boneless Beef Chuck Roast (cooked & shredded)
- 1 jar Chipotle Salsa
- 1 clove Garlic (minced)
- 1 Onion (chopped)
- 2 Lime (cut into quarters)
- .5 cup Beer (Amber or Lager beer recommended)
- 3 Tbsp Cilantro (fresh and chopped)
- 2 Tbsp Tomato Paste
- 14 oz Beef Broth (optional – only needed if cooking chuck roast)
- 2 Tbsp Vegetable Oil (optional – only needed if cooking chuck roast)
If your chuck roast isn’t already cooked, cook it by adding vegetable oil to a hot pan, and searing the roast on all sides. Season liberally with salt and pepper, place in a roasting pan with beef broth and cook at 350°F for 2.5 hours until you reach an internal temperature of 140°F. Once done, remove from roasting pan and shred.
Add shredded beef to a large pot, and stir in salsa, garlic, onion, beer and tomato paste until thoroughly combined. Cook for about 10 minutes over medium heat until warmed.
Serve shredded beef mixture on warmed tortillas. Give each taco a squeeze of fresh lime juice from a quarter of lime, and garnish with fresh cilantro.