Pot Roast Tacos
Ingredients
A note about dairy: When served without cheese, this recipe is dairy free.
3-4 lbs.
Kowalski's Organic 100% Grass-Fed Beef Chuck Shoulder Roast
¾ tsp.
kosher salt
¾ tsp.
freshly ground Kowalski's Black Peppercorns
¼ cup
Kowalski's Extra Virgin Olive Oil
1
onion, finely chopped
2 cloves
garlic, minced
1 ½ cups
Mexican lager-style beer
½ cup
water
1 tbsp.
dried oregano
- corn or flour tortillas
- toppings, to taste: chopped red onion, grated Cotija cheese (from the Specialty Cheese Department), shredded Romaine lettuce, chopped fresh cilantro, Kowalski's Salsa and sliced fresh avocado
Directions
- Preheat oven to 350°.
- Season beef with salt and pepper.
- In a Dutch oven over medium-high heat, heat oil until hot but not smoking. Add meat; cook, turning frequently, until browned on all sides (about 10 min.).
- Transfer roast to a platter; set aside. Add onion and garlic to the Dutch oven; sauté until softened (1-2 min.).
- Add beer, scraping browned bits from the bottom of the pot.
- Return meat to the pot. Add water and oregano; cook in preheated oven, covered, until meat is very tender (about 45 min. per lb.).
- Remove meat from pot; let rest on a carving board, covered with foil, for 10-20 min.
- Coarsely chop or shred beef into bite-size pieces; moisten slightly with cooking juices.
- Serve immediately in tortillas with desired toppings.
Tasty Tips:
- If you don't have a Dutch oven, you can use any oven-safe covered pot.
- You can also transfer the seared meat, onions and beer to a slow cooker with the water and oregano. Cook for about 5 hrs. on high or for 10 hrs. on low.
