Mexican Pot Roast Tacos with Cabbage Slaw


2015.  Say it out loud, it just sounds weird.  2015.  Although it took literally one second to turn from 2014 to 2015 the sound of our new year makes me feel like we’ve taken a ten year leap forward.  2015?  It sounds like the Jetsons could be living next door.  Does it seem a lot more drastic than 2014 to you?  2015.  It screams futuristic and I am unsure of how we have gotten here.  Quite honestly it makes me feel like I should throw all my Apple products and remote controls out the window, revert to a trustee old pen, paper(and my brain) and pretend like time is not going as quickly as it is.  I need babies to stay babies around here.  Toddlers to remain toddlers.  Whats that they say?  The days are long but the years are short?  My gosh it is so very true.  2014 seemed like it was 10 minutes long.  So next time I am complaining that I can’t wait for my husband to get home…or that I can’t wait for the weekend…or that Im tired….or need some quiet time…please remind me of how very short the years are.  That Ill probably never get the cuddles back.  Or the tantrums.  Or the most genuine, innocent I love you, mommy’s.  This new year has begun with so much gratitude around here.  Another healthy, heart-beaming, wonderful year has been had and it’s been such a blessing to share it with all of you.  Heres to wishing you a truly incredible 2015, friends!

We rang in the New Year with friends who are so dear to us.  A quiet night in with babies, wine, lots of food and an entire evening dedicated to nothing but catching up.  It was divine.  These tacos were our dinner and it was so very merry to know that our friends enjoyed them as much as we do.  This is a recipe I go back to over and over and OVER again.  Its unbeatable, in my opinion…the flavors of the beef are knock-your-socks-off.  But the slaw on top?  It completely seals the delicious deal.  You’re going to love all the flavors and textures!


Mexican Pot Roast Tacos with Cabbage Slaw

adapted from this recipe

Notes:  The beef can easily be made in the slow cooker.  After you brown the meat, onions and garlic in your pot transfer them to a slow cooker, add remaining ingredients and cook on low for 10 hours or until beef is fork tender.


For the Beef

2-3 Pounds Beef Shoulder, seasoned on all sides liberally with kosher salt and pepper

3 Tablespoons Olive Oil

1 Large White Onion, thinly sliced

5 Garlic Cloves, smashed

1 (28 Ounce Can) Crushed Tomatoes

1 1/2 Tablespoons Chili Powder

1 1/2 Tablespoons Ground Cumin

2 Teaspoons Cayenne Pepper

3 Bay Leaves

1 Teaspoon Kosher Salt

1/2 Teaspoon Black Pepper

For the Slaw

1/4 Cup Full Fat Greek Yogurt

1/4 Cup Mayonaise

1 Tablespoon Apple Cider Vinegar

1 Teaspoon Honey

1/2 Teaspoon Salt

1/4 Teaspoon Black Pepper

1/4 Teaspoon Smoked Paprika

4 Cups Shredded White Cabbage

4 Cups Shredded Red Cabbage

1/4 Cup Shredded Carrots

1/4 Cup Sliced Green Onion

1/4 Cup Chopped Cilantro

Tortillas, for serving

Guacamole, for serving


For the Beef

Preheat oven to 275.  In a large pot or dutch oven, heat the olive oil over medium high heat.  Add the beef to the pot and sear on each side until a nice brown crust forms, about 4 minutes per side.  While the beef is browning on the last side add the onions and garlic around the beef, stirring constantly, as best as you can (there will not be a lot of space as the beef will take up quite a bit of room in your pot) for 3 minutes.  (If you are using a slow cooker…transfer the beef, garlic and onion to the slow cooker at this point and then continue with the directions)  Add the crushed tomatoes, 1/4 cup water, spices, salt and pepper.  Bring the liquid to a simmer, cover the pot and transfer to the oven.  Cook for 3 hours or until beef is tender and easily broken apart with a fork.  Shred beef in the juice and set aside.

For the Slaw

Whisk the yogurt, mayo, vinegar, honey, salt, pepper and paprika together in a large bowl. Add the cabbage, green onion and cilantro and stir until completely combined.

To Assemble Tacos

Add slaw to a tortilla and top with shredded beef and guacamole, if desired.

5 thoughts on “Mexican Pot Roast Tacos with Cabbage Slaw

    1. I typically cook it in the oven for 3 hours…but you can definitely transfer it to a slow cooker and cook it…it will take approx 10 hours on low. I hope you enjoy’s one of my favorites!

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