Shredded Pot Roast Tacos
Ingredients:
•1 pound leftover pot roast Whatever type you have. (roast needs to be able to shred)
•1 14.5 ounce can petite diced tomatoes
•1 cup beef stock
•2 teaspoons chili powder
•2 teaspoons cumin
•Tortillas
•Lettuce
•Cilantro
•Sour cream
•Avocado
•Lime wedges
Method:
I love using leftovers and creating another meal. If you have lots of meat for the tacos, it can be frozen and reheated when you are ready to eat.
1. In a large skillet over medium heat, heat the leftover pot roast, shredding it as it becomes warm.
2. Add tomatoes, stock, chili powder and cumin. Stir ingredients together and cover. Let roast simmer in the sauce for about 15 minutes, until heated through and the roast is completely shredded.
3. Serve taco meat in warmed tortillas and top with your choice of garnishes.
Ingredients:
•1 pound leftover pot roast Whatever type you have. (roast needs to be able to shred)
•1 14.5 ounce can petite diced tomatoes
•1 cup beef stock
•2 teaspoons chili powder
•2 teaspoons cumin
•Tortillas
•Lettuce
•Cilantro
•Sour cream
•Avocado
•Lime wedges
Method:
I love using leftovers and creating another meal. If you have lots of meat for the tacos, it can be frozen and reheated when you are ready to eat.
1. In a large skillet over medium heat, heat the leftover pot roast, shredding it as it becomes warm.
2. Add tomatoes, stock, chili powder and cumin. Stir ingredients together and cover. Let roast simmer in the sauce for about 15 minutes, until heated through and the roast is completely shredded.
3. Serve taco meat in warmed tortillas and top with your choice of garnishes.
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