Mexican Pot Roast Tacos

Lisa Sneed


My family loves when I make this recipe and if we have any meat left over I will make a small pan of beef enchiladas and freeze them for another meal.


★★★★★ 1 vote

5 Min
5 Hr


  • 3 or 4 lb
    chuck roast
  • 1 pkg
    el paso taco seasoning (original, mild or hot)
  • 1 can(s)
    rotel tomatoes (original, mild or hot)
  • pkg
    fresh medium corn tortillas or flour tortillas

How to Make Mexican Pot Roast Tacos


  1. Place meat in slow cooker, mix El Paso taco seasoning and the can of rotel tomatoes together and pour over the roast. Cook on HIGH for 5 hours or LOW 10 hours, until meat is tender. Shred meat with two forks and cook for another 30 minutes to 1 hour.
    Spread about 2/3 cup of beef mixture in the center of each warm tortillas, topped with your favorite topping. ENJOY
  2. Toppings:
    fresh cilantro
    shredded romaine lettuce
    shredded Cheddar cheese
    Fresh Tomato diced
    Pickled jalapeño peppers
    Sour Cream
    Black Olives

Printable Recipe Card

About Mexican Pot Roast Tacos

Course/Dish: Beef, Roasts, Tacos & Burritos
Regional Style: Mexican

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