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Salsa-Guava Pot Roast Tacos
Recipes
Salsa-Guava Pot Roast Tacos
8 servings
5 hours, 30 minutes total (Active 30 minutes)

Ingredients

  • 1 slow cooker liner (optional)
  • 2 tablespoons reduced-sodium soy sauce
  • Large zip-top bag
  • 3 lb beef chuck roast
  • 1 large red onion, divided
  • 1-inch piece fresh ginger
  • ½ bunch fresh cilantro, divided
  • 1 tablespoon olive oil
  • 1 (15.5 oz) jar medium (or mild) salsa
  • ½ cup guava preserves (or jelly)
  • 16 small flour tortillas
  • ½ cup cilantro-avocado dressing

Steps

    1. Place liner in slow cooker following package instructions, if using. Place soy sauce in zip-top bag; add beef (wash hands), seal bag, and knead gently to coat. Let stand 30 minutes to marinate.
    2. Meanwhile, slice onion thinly (1 ½ cups). Peel and grate ginger (2 teaspoons); chop cilantro coarsely (½ cup).
    3. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan and add beef (discard marinade); cook 4 minutes, turning occasionally, or until browned on all sides, then transfer to slow cooker and top with 1 cup onions.
    4. Combine salsa, preserves, ginger, and ¼ cup cilantro. Pour mixture over beef and onions. Cover and cook on HIGH 4–4 ½ hours (or LOW 6–7 hours) until beef is 195°F and very tender.
    5. Shred beef and divide mixture evenly among tortillas; top evenly with amounts dressing and remaining 2 tablespoons cilantro and ½ cup onions. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅛ recipe serving: Calories 790, Total Fat 31g, Sat Fat 11g, Trans Fat 0g, Chol 145mg, Sodium 1130mg, Total Carb 82g, Fiber 4g, Total Sugar 44g, (Incl. 38g Added Sugars), Protein 42g, Vitamin D 0%, Calc 15%, Iron 30%, Potassium 15%