Pot roast is one of my favorite winter meals, but I like to be creative with the leftovers. Sometimes I'll make shepherd's pie, or roast beef pot pie, but one of my favorites is tacos. This recipe uses a fairly small chuck roast to make the tacos, but you could also use any left overs from a larger chuck roast like I did this week. We had a 6 lb pot roast for Sunday dinner, and we only ate a third of it. I used some of the leftovers for yummy tacos, and I'll probably use the what's left to make a small pot of beef stew.
- 3 lb chuck roast
- 2 tbs balsamic vinegar
- 1 tbs balsamic vinegar reduction (check vinegar section of grocery store)
- 4 tbs white wine vinegar
- 1 tsp pureed garlic
- 2 tbs soy sauce
- red pepper play flakes to taste for extra spiciness
- salt and pepper to taste
- Your favorite store-bought corn or flour tortillas
- Cook in slow cooker on high for four hours. The meat should be tender enough to pull apart with a fork.
- Remove the roast from the slow cooker and set aside on a cutting board to rest for 10 minutes.
- Shred the meat with fork going with the grain.
- Pour the juices from the meat into a separate bowl using a strainer so that the broth runs clear of any meat particles. The clear broth will be used for the sauce.
- Let the juice from the meat cool to room temperature and then remove the top layer of fat.
- Mix all ingredients together in a bowl along with the clear broth from the roast beef.
- Pour half of the sauce over the shredded meat. Save the other half to drizzle over each taco.
- Place one ounce of meat in the middle of each tortilla, and add any topping you wish such as black beans, corn, cilantro, salsa, etc.