Slow Cooker Pot Roast Tacos

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Slow Cooker Pot Roast tacos are perfect as a quick meal or for a full taco bar. Shredded roast paired with homemade sour cream and fresh cheddar make for delicious pot roast tacos. Simple and delicious.

This cooler weather has us outside more often. Now that the heat and humidity is (mostly) gone for the year, we love to get outside and finish up a few projects, have picnics or just go for walks.

Right now we are working really hard to get our chicken tractor finished and ready for these six baby chicks that are taking up our living room. Every spare minute that it is not raining is spent outdoors to finish it and we are almost done! We have built this thing from scrap wood around the property and other miscellaneous items we have found.

We are also getting started on our farmhouse. So far the focus has been working on our septic and then foundation and framing will begin so we will be outside a lot working as much as we can.

All of this is to say that quick meals are our best friend right now. I love fall cooking, no doubt, but I save this for the evenings when it is too dark out to work or when it is far too cold to be outside. Just tonight I spent the evening baking my sourdough bread for tomorrow’s grilled cheese because it was too dark to go out and work.

This meal, while technically slow cooked over several hours, is a quick meal for us. I can throw a roast in the dutch oven or Instant Pot on the slow cooker setting and forget about it. Then I whip up a quick batch of sourdough or Einkorn tortillas. I love tortillas for sandwiches, tacos, or anything that needs a bread component because they are quick. If I forget to get the sourdough going for tortillas, I just use Einkorn because it is easier to digest when not fermented.

You could also use the Instant Pot to pressure cook the roast and this is still really delicious but I prefer a roast that has been slow cooked over several hours. It is tender and packed full of flavor.

I also really like this meal because it uses a roast in a new way. We usually buy a quarter or half of a cow so we get several roasts. There is no doubt that roast, potatoes and carrots is one of my favorite meals ever but sometimes I want to switch it up. This is perfect for this and adds so much flavor to a basic taco. This is also great for those cuts that are not your favorite. Rump Roast is not my favorite for a traditional pot roast dinner. We eat it and it is still really good, but I much prefer chuck roast for this so I usually switch it up and use the rump roast for tacos.

No matter the type of roast, this slow cooker pot roast taco recipe is delicious paired with sourdough or einkorn tortillas, shredded cheese, sour cream, lime, cilantro and any other taco toppings your heart desires.

What is the best type of roast to cook in a slow cooker?

My favorite cut of roast is a chuck roast no matter how it is cooked. I have heard that it can be tougher but I have not experienced this. We buy our beef from a local farm and butcher as a quarter or half cow order. Honestly the beef is so good where we locally source that any roast we get is great, especially when slow cooked.

When you purchase meat in this way, you do not really get the option to pick out types of meat. You get every part and you learn to cook it put simply. You learn what makes the least favorite cuts better and how to prepare them so that you can enjoy every part of the cow that you buy. This recipe is one of those that I use for cuts that are not my favorite. It makes every cut of meat delicious and flavorful. No waste in this house!

Should you brown meat before slow cooking?

Sometimes I do and sometimes I do not. It adds a lot of flavor if you do so I would highly recommend it but even if you do not, your roast will still turn out delicious.

This is super easy if you are using the Instant Pot. I love my Instant Pot. I use it for things like yogurt and bone broth. But one of my favorite things about it is that it has replaced my Crock Pot for something much more functional. I can pressure cook if I am short on time, or slow cook if I have longer which is my favorite for any type of meat. It is multiple kitchen tools in one but with a lighter pot (stainless steel) that is easier to clean and is healthier for my family. I do not keep a lot of little kitchen appliances but this is one that will always be in my kitchen.

If you are using the Instant Pot for slow cooking the roast, there is a sauté function that you can use to sear the roast. Sear one side, flip then turn off and in the same pot, just start the slow cooking function. I love it.

If you use the oven, just preheat your dutch oven on your stove and add some butter. Sear the roast on both sides then go straight into the oven. This is also pretty simple and uses only one pan if you use a dutch oven or something that is safe on the stove and in the oven!

What to serve with Pot Roast Tacos

Our favorite sides are:

• Queso Rice
• Tomato Rice
• Corn
• Refried Beans
• Avocado
• Black Beans

Tools You May Need

Dutch Oven, Slow Cooker or Instant Pot
Knives
Forks
Cutting Board

Slow Cooker Pot Roast Tacos Ingredients

Slow Cooker Pot Roast

Chuck or Rump Roast
Cumin
Chili Powder
Onion Powder
Garlic Powder
Salt
Minced Garlic

Tacos

Shredded Pot Roast
Tomato
Onion
Chopped Cilantro
Shredded Cheese
Sour Cream or Plain Yogurt
Salsa
Sourdough or Einkorn Tortillas

How to Make Slow Cooker Pot Roast Tacos

Instant Pot/Crock Pot

*If using a Crock Pot, just skip steps 1-3*

1. Melt butter or avocado oil in the bottom of your Instant Pot and start the sauté function.
2. Add the roast in and sear each side until a nice golden brown crust forms. Add the minced garlic.
3. Stop the sauté function.
4. Leaving the roast in the pot, start the slow cooker function on high for 6-8 hours. This may seem like a long time to be set on high but I have found this to be perfect.
5. After 5-6 hours, pull the roast out and remove fat and the bone. Shred.
6. Add shredded roast back into the pot with the juices of the roast.
7. Add cumin, chili powder, garlic powder, onion powder and salt. Allow to cook for a minimum of another 30 minutes.
8. Serve on homemade tortillas.

Dutch Oven

1. Add butter or avocado oil to dutch oven and preheat on stove. Preheat oven to 275-300 degrees.
2. Sear the roast on each side until a nice golden brown crust forms.
3. Deglaze the dutch oven with a bit of broth and add roast back to pan. Add minced garlic.
4. Cook covered in oven for 5 hours or until tender.
5. Pull roast out of oven and shred, removing bone and fat.
6. Add shredded roast back to pan. Add cumin, chili powder, garlic powder, onion powder and salt.
7. Cook covered for another 1-2 hours.
8. Serve on homemade tortillas.

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