Leftover chuck roast tossed with salsa verde and spices layered on a grilled corn tortilla with fresh onion, cilantro, and more spicy salsa.

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Here we are at the beginning of March.  March always feels like the longest month of the year to me.  Just waiting for buds to show up on the trees and the first flowers of spring to pop up from the earth.  Waiting for color and warmth and new life, but until then the world still feels bare and gray.  These seasons of waiting are important as waiting helps grow our character and build the patience muscles that help us embrace satisfaction for what we currently have.  It can be a time to slow down and enjoy life a little more patiently and quietly before the celebration of spring.

This month I will be sharing very easy recipes including a couple of recipes that use leftovers.  This is intentional, this is the season I’m in right now.  This month we are in a season of quiet waiting for Lent and I am utilizing what we have, spending more time focusing on peace, community, family time, and quiet.  That is the origin of this recipe and the true heart of where it came from.  This recipe is a way of turning one day of cooking into two meals for our family.

This is a great recipe to use leftover pot roast or any leftover roast meat.  We like to cook more than we need and use the leftovers later in the week. Leftovers make the most easy weeknight dinners, and with this recipe, no one will suspect they are eating the pot roast from earlier in the week!

We make our pot roast in the crock pot or the instant pot and it makes the most tender beef, it just falls apart which makes it very easy to shred.  I’m hoping to share my favorite way to cook pot roast soon.  After we eat I shred the meat for tacos and store the leftovers in an airtight container until the day I’m ready to serve.

Just remember that whatever spices you used to season the pot roast will be in the background flavors in this recipe. Leftover pot roast tacos work best with meat that has been seasoned fairly simply- salt, pepper, onion, garlic are a few examples of simple seasonings that bring tons of flavor and go with various dishes.

Street tacos are usually served with simple toppings like sprigs of fresh cilantro, chopped white onion, and a squeeze of fresh lime juice. The freshness and acidity of these combined ingredients brighten up the flavors of your beef and make for one seriously enjoyable eating experience.  Oh, and you can not forget the hot sauce!  We have quite a collection of hot sauces in our household.  We love them!  Here’s a picture of a few of our current favorites with this recipe:

Sometimes we like to pile our Shredded Beef Tacos high with guacamole and pico de gallo which adds both texture and acidity to the taco, which makes it even more delicious! 

Other favorite toppings that would be delicious on leftover pot roast tacos:

• Jalapeno peppers
• taco sauce
• cotija cheese
• queso fresco
• Monterey jack cheese
• avocado slices
• sour cream

We like to serve these tacos with rice and beans, or a side salad to keep it easy!

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Leftover Shredded Beef Pot Roast Street Tacos Recipe

Leftover chuck roast tossed with salsa verde and spices layered on a grilled corn tortilla with fresh onion, cilantro and more spicy salsa.

Ingredients

• 6 6" white corn tortillas or flour tortillas if you prefer
• 2 cups Leftover pot roast – Shredded with some of the juice
• 1/2 cup salsa verde
• 1 teaspoon Chili powder
• 1 teaspoon Garlic Powder or minced garlic
• 1 teaspoon Onion powder or grated onion
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• Or you could just add 1/4 cup of my homemade taco seasoning instead of the spices listed above.
• cayenne pepper optional to taste
• 1/2 cup fresh cilantro
• 1/4 cup fresh red onion

Instructions

• If the leftover meat isn’t shredded yet, shred it now.
• In a skillet add the leftover shredded pot roast and 1/4 cup of the broth/juice, the salsa verde and the spices. Stir and let that cook on medium heat until the beef is warmed through.
• While the beef is heating, wash and chop the cilantro and finely dice the onion.
• When the beef is heated through and most of the liquid is gone, remove from the heat. Set aside.
• On a grill, or directly a gas stove using tongs, toast the corn tortillas for about 1 minute on each side to char them a bit. If you don’t have a grill or a gas stove you can toast them in a skillet on the stove. If you use this method you may want to spray the tortillas with a small amount of oil.
• Place the shredded beef onto the warm tortillas and top with the cilantro and diced onion. The tacos are delicious just like this or you can add more salsa, guacamole, pico de Gallo, jalapeno peppers, queso fresco, avocado slices, hot sauce, or sour cream.