Leftover Pot Roast? Throw It In Your Next Batch Of Tacos

Unless you already planned them ahead, homemade tacos rarely ever follow their recipes down to a T. The craving strikes on a random Thursday, and you find yourself rummaging through the kitchen for a patchwork of ingredients. Tortillas stashed away in a Ziploc bag, a half-finished jar of salsa pulled from the pantry, whatever veggies you have in the crisper drawer, and the proteins? They can simply be the leftover pot roast that's been sitting in your fridge since last night's dinner. A past joy turns present delight; this is your shortcut to budget-friendly and effortlessly scrumptious tacos.

The word "leftover" might suggest it has passed its prime, but anyone familiar with pot roast will tell you this dish only gets better the next day. The meat's connective tissues have broken down into melt-in-your-mouth tenderness. The spices, sauces, and braising liquids fully meld together, a seamless swirl of savory richness mixed with herbaceous aroma. It's the kind of depth and dimension you only get from slow-cooked dishes, and all the same, something you don't always find (or have the time to make) in tacos.

Here, it's ready within minutes, because that's what happens when you can skip over all the defrosting, chopping, and pan-searing. In return, this is one of the most delicious ways to use a roast that came out too tough. A little bit of reheating and shredding, perhaps jazzing up with extra condiments, and you will hardly recognize the disappointing pot roast you had originally.

Repurposing your leftover pot roast like a chef is not as difficult as you'd think. If the base has thickened up, just add a little bit of water or beef broth to loosen the consistency as you're stirring it over medium heat. You can also take the opportunity to make the pot roast more taco-appropriate with simple adjustments. Bring about a chipotle twist with a can of store-bought chipotles in adobo sauce if you can't seem to ever get enough of Mexican food's fiery heat. For a more subtle approach, a small sprinkle of chipotle chile powder will do the trick, accompanied by ground cumin and dried oregano. If your pot roast already includes vinegar, these additional ingredients will make for one marvelous barbacoa-style beef. And that is how you make slow cooker birria tacos without the hours-long simmer.

Although it might not be a hundred percent similar, you can also spin the pot roast beef into your very own take on the beloved carne asada. Make the most of essentials such as lime juice, garlic, and dried chiles, and even better if you've got a tangy sauce like Worcestershire sauce or soy sauce. Other times, you won't even need to stray too far from the original dish, not when you can just make pulled beef tacos by shredding the beef into flavor-soaked strips. Throw in complementary toppings such as canned beans, jalapeño peppers, and guacamole for good measure, and you're all set.