Slow Cooker Pot Roast Tacos with Horseradish Sauce,

Pot Roast Tacos with Horseradish Sauce


For the Pot Roast:

  • 2 1/2 lb organic chuck roast
  • garlic powder, onion powder, kosher salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 envelope dried onion soup mix (I use Simply Organic)
  • 1 tablespoon tamari (or soy sauce)
  • 1 cup chicken stock
  • 1 yellow onion, peeled and thinly sliced
  • 2 cloves garlic, minced

For the Taco Shells:

  • corn tortillas
  • vegetable oil

For the Horseradish Sauce:

  • 1/2 cup sour cream
  • 23 tablespoons prepared horseradish
  • 1/8 teaspoon kosher salt


To make the Pot Roast:

  1. In a large saute pan, heat olive oil over medium-high heat. Liberally season chuck roast, on both sides, with garlic powder, onion powder, kosher salt and black pepper. Sear each side of the roast until golden brown, about 3-4 minutes each side.
  2. Meanwhile, in the base of a slow cooker, mix chicken stock, tamari (or soy sauce), onion soup mix, sliced onion and crushed garlic. Transfer roast to slow cooker.
  3. Cover and cook on low 6-8 hours.
  4. When roast is finished, shred meat, discard fat and put meat back into slow cooker to keep warm with onions and juices.

To make Corn Tortillas:

  1. In a 10-inch pan, fill with enough vegetable oil to come up 1-inch on the sides of the pan. Heat over medium-high heat until oil is hot. Fry tortillas one at a time until golden brown. Transfer to a dish lined with paper towels to drain.

To make Horseradish Sauce:

  1. In a small bowl, combine sour cream, horseradish sauce and salt. Mix to combine.

To serve tacos:

  1. Fill each shell with shredded pot roast and caramelized onions. Top with horseradish sauce and sprinkle with chives if desired.