OMG. First off can I tell you how much I love my crock pot. It’s freaking magic– how do I not use it every single day for every single meal? But in all seriousness, you load that puppy up in the morning and by the time you’re home from work, dinner is basically done. In this case, I needed to do a little frying of tortillas and mixing of the sauce, but 10 minutes of final prep and dinner was on the table- hello miracle appliance! I will admit it’s usually a neck and neck race between my crock pot and my food processor for favorite kitchen tool, but after this recipe, the crock pot is number one, at least for this week!
But on to important things… I’ve tried making a couples pot roasts in my life, but nothing has stayed as moist and been as flavorful and enticing as this recipe. The onions and juice are actually to die for, like I may have fallen to the ground I was so in heaven. The combination of the crispy taco shells, topped off with some arugula for a tiny kick, leaves you ready to devour a HUGE plate of these babies. I had to fry up a second batch of taco shells because I couldn’t get enough!
For the Pot Roast:
2 1/2 lb chuck roast
garlic salt and black pepper to taste
2 tablespoons olive oil
1 envelope dried Lipton onion soup mix
1 tablespoon soy sauce
1 cup chicken stock
1 yellow onion, peeled and thinly sliced
2 cloves garlic, sliced
arugula, to top, optional
shredded cheese, to top, optional
For the Taco Shells:
For the Horseradish Sauce:
1/2 cup sour cream
2-3 tablespoons prepared horseradish
In a large saute pan, heat olive oil over medium-high heat. Liberally season chuck roast, on both sides, with garlic salt and black pepper. Sear each side of the roast until golden brown, about 3-4 minutes each side.
Meanwhile, in the base of a slow cooker, mix chicken stock, soy sauce, onion soup mix, sliced onion and garlic. Transfer roast to slow cooker. Cover and cook on low 6-8 hours.
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:
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:
In a small bowl, combine sour cream, horseradish sauce and salt. Mix to combine.
To serve tacos:
Fill each shell with shredded pot roast and caramelized onions. Top with horseradish sauce and sprinkle with arugula and cheese, if desired.