Pot Roast Tacos

Directions

1. 1

   Preheat oven to 300°F. Season the chuck roast generously on both sides with salt, pepper, and taco seasoning. Place it in a baking dish, cover tightly with foil (or use a dish with a lid), and bake for 4 hours.

2. 2

   Once the roast is done, remove it from the oven and shred into large chunks using two forks. If it doesn’t shred easily, bake for an additional 30 minutes. Toss the shredded beef in the juices and rendered fat and return to oven.

3. 3

   Increase oven temperature to 425°F and bake uncovered, for another 20-25 minutes until the edges get crispy.

4. 4

   While the roast is finishing, prepare the avocado sauce. In a food processor or blender, combine the avocados, onion powder, garlic powder, salt, cilantro, jalapeños, and lime juice. Blend until smooth.

5. 5

   Heat your tortillas and stir together your chopped onion and cilantro for topping.

6. 6

   Once the beef is crispy, assemble your tacos by layering the avocado sauce, shredded meat, and your favorite toppings. Serve with a drizzle of hot sauce if desired.