Pot Roast and Beef Tacos

Best- Ever Pot Roast
3-4 pound sirloin tip roast
1 pound bag baby carrots
8 ounces beef stock (I prefer Kitchen Basics Brand)
1/4 cup sherry vinegar
1/3 cup Olive oil (or just enough to cover bottom of the pan)
Salt and pepper

1. Preheat oven to 300 degrees F.

2. In a large, heavy bottomed dutch oven with a tight fitting lid, preheat olive oil over medium high heat until shimmering.

3. Sprinkle roast liberally with salt and pepper.

4. Brown roast on two largest sides until dark brown in color. This is helping to create flavor and seal in the juices of the meat.

5. After browning both sides of the meat, turn heat off and add stock, vinegar and carrots. This is going to create braising juices to help keep the meat tender while cooking.

6. Cover Pot with lid and cook in over for 6 to 7 hours.

7. Remove roast from pot and let rest for 15 minutes before slicing to serve.

Shredded Beef Tacos
1 pound leftover pot roast (roast needs to be able to shred)
1 14.5 ounce can petite diced tomatoes
1 cup beef stock
2 teaspoons chili powder
2 teaspoons cumin
Tortillas (I prefer to use ones that are ready to cook)
Sour cream
Lime wedges

This is one of my family’s favorite meals, something that makes me smile because it used leftovers. If you have lots of meat for the tacos, it can be frozen and reheated when you are ready to eat.

1. In a large skillet over medium heat, heat the leftover pot roast, shredding it as it becomes warm.

2. Add tomatoes, stock, chili powder and cumin. Stir ingredients together and cover. Let roast simmer in the sauce for about 15 minutes, until heated through and the roast is completely shredded.

3. Serve taco meat in warmed tortillas and top with your choice of garnishes.

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