Mexican Pot Roast for Tacos by Tyler Florence

Recipe by Juenessa
READY IN: 3hrs 15mins




  • Season all sides of the beef with a fair amount of salt and pepper.
  • In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat.
  • Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside.
  • Add the onion and allow to lightly brown, about 3 to 4 minutes.
  • Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat.
  • Bring to a boil then reduce heat and simmer with a lid for 3 hours, or until the meat is fork tender.
  • Let meat cool some in the liquid.
  • Shred meat and place in store bought taco shells, make your own taco shells, or even roll up in warm flour tortillas.
  • Garnish with lettuce, cheese and chopped tomatoes--if desired.