Looking for a🔥NEW Taco recipe? Then you have to try this MOUTHWATERING Instant Pot POT ROAST TACOS!
These mouthwatering pot roast tacos are a creative twist on the classic comfort dish, adapted for slow cooker cooking. The chuck roast is seasoned with a homemade blend of garlic powder, onion powder, chili powder, paprika, cayenne pepper, cumin, and oregano, then slowly braised in broth until it becomes incredibly tender and flavourful. Finished with pickled jalapeños and fresh cilantro, the shredded meat creates the perfect taco filling for a cosy, hearty meal that tastes like it's been simmering for hours
Watch: Looking for a🔥NEW Taco recipe? Then you have to try this MOUTHWATERING Instant Pot POT ROAST TACOS!
Original recipe video — click to play
Original method: 45 minutes in Instant Pot
Ingredients
Main
- 1.8 kg Chuck pot roast, trimmed of excess fat
Brown in a hot pan before slow cooking for depth of flavour
- 30 ml Oil
For browning the meat
- ½ medium Onion, chopped
- 1 whole Jalapeño, chopped
Liquid
- 375 ml Unsalted broth
Reduced from original 2 cups for slow cooker cooking
Seasoning
- 20 g Garlic powder
- 15 g Onion powder
- 10 g Chilli powder
- 10 g Paprika
- 10 g Cayenne pepper
Adjust to taste for spice level
- 10 g Ground cumin
- 10 g Oregano
Dried oregano
- 30 g Salt
Adjust to taste
- 15 g Black pepper, ground
- 1 packet Ranch seasoning(optional)
Optional; adds extra flavour but not essential
Thickening
- 60 ml Cornstarch(optional)
Optional; use only if you prefer a thicker braising liquid
Garnish & Finishing
- 150 g Pickled jalapeños
Add in final 15 minutes of cooking
Plus 120 ml (0.5 cup) of the pickling juice
- 30 g Fresh cilantro, chopped
Add just before serving
For brightness and fresh flavour
Method
- 1
Heat the oil in a large frying pan over medium-high heat. Pat the chuck roast dry and season generously with salt and black pepper. Brown the meat on all sides until golden, about 8–10 minutes total. Transfer to your slow cooker.
~15 minsTip: Browning adds depth of flavour and is recommended even for slow cooker cooking
- 2
In a small bowl, combine the garlic powder, onion powder, chilli powder, paprika, cayenne pepper, ground cumin, and oregano. Mix thoroughly.
~5 minsTip: This is your homemade spice blend
- 3
Add the chopped onion and fresh jalapeño to the slow cooker with the browned meat.
~2 mins - 4
Sprinkle the spice blend and the ranch seasoning (if using) over the meat and vegetables. Pour the unsalted broth over everything. Stir gently to combine.
~3 minsTip: Ensure the meat is mostly covered by liquid
- 5
Cover the slow cooker and cook on Low for 8 hours or on High for 5 hours, until the meat is very tender and shreds easily with a fork.
~8 hrsTip: The meat should be fork-tender and fall apart naturally
- 6
In the final 15 minutes of cooking, stir in the pickled jalapeños and their pickling juice. If using cornstarch, mix it with 60 ml (0.25 cup) cold water, then stir into the slow cooker to thicken the liquid (this is optional).
~15 minsTip: Adding pickled jalapeños near the end preserves their bright, tangy flavour
- 7
Using two forks, shred the meat directly in the slow cooker, mixing it into the braising liquid and seasonings.
~5 minsTip: The meat should fall apart easily
- 8
Taste and adjust the seasoning with additional salt and pepper as needed.
~2 mins - 9
Serve the shredded pot roast on warm tortillas, garnished with fresh chopped cilantro. Spoon the braising liquid over the filling.
~5 minsTip: Serve with your favourite taco toppings: lime wedges, avocado, sour cream, lettuce, etc.
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes! You can cook the pot roast up to 2 days in advance and store it in an airtight container in the fridge. Simply reheat gently on the hob or in the slow cooker on Low for 1–2 hours before serving. Add fresh cilantro just before serving for the best flavour. This makes it perfect for meal prep or entertaining
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