Pot Roast Tacos with Fresh Chimichurri

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This Pot Roast Tacos recipe is a fantastic way to use leftovers. Fresh Chimichurri recipe makes it taste awesome. And created by sports nutritionist Joel Marion, it is healthy and a weight-loss recipe.

Joel Marion’s simple, highly effective weight loss program allows readers to enjoy social dinners without restriction, satisfy nighttime hunger with fat-burning sweet and salty pre-bedtime snacks and indulge cravings with strategically timed cheat meals.

Joel Marion, CISSN, NSCA-CPT is a 6-time bestselling diet book & healthy recipes cookbook author who has been featured all over the media throughout his 18-year career, including in the pages of more than 20 popular national newsstand magazines such as Men’s Fitness, Woman’s Day, Oxygen, Clean Eating, MuscleMag International, and Muscle & Fitness Hers.

Joel is also the Co-Founder of BioTrust Nutrition, one of the fastest growing and largest eCommerce supplement companies in the United States, and the host of the top-ranked podcast, Born to Impact.

Joel Marion cookbook author and co-founder of supplement store
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The Revolutionary Rule-Breaking Diet That Lets You Enjoy Huge Dinners, Desserts, and Indulgent Snacks While Burning Fat Overnight. On Amazon.
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Cheat BIG with the Foods You Love, Lose Fat Faster Than Ever Before, and Enjoy Keeping It Off! On Amazon.

How to warm tortillas:

Oven method:

  • Wrap corn tortillas in foil, place flour tortillas on a plate
  • Place in 350°F oven for up to 10 minutes, until warm

Microwave method:

  • Wrap corn tortillas in slightly damp tea towel. Put them in a large plastic zippered bag but don’t seal. Microwave at 50% for 4 minutes.
  • Place flour tortillas on a plate and microwave at 50% at 1 minute spurts until warmed.
  • If you use a tortilla warmer in the microwave, it will keep them warm for up to 1 hour, so you can put them out on the table or the Taco Bar if you’re having a party and people can help themselves to more.

Pot Roast Tacos with Fresh Chimichurri

  • Chimichurri:
  • 1½ c fresh Italian parsley
  • 1 c fresh cilantro
  • 2 Tbsp green onion, chopped
  • 1 Tbsp garlic, chopped
  • ¼ c olive oil
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp water
  • 1 tsp sea salt
  • 1 tsp crushed red pepper
  • Tacos:
  • 3 c chuck roast, slow cooked and chopped
  • 8 yellow corn tortillas (6 inches)
  • 1 ripe avocado, pitted and sliced
  • 4 radishes, sliced
  • ¼ c queso fresco, crumbled
  1. To make chimichurri: In food processor, combine parsley, cilantro, onion and garlic until chopped. Add olive oil, lemon juice, water, salt and red pepper; process until fully combined.
  2. To assemble tacos: In medium skillet over medium-high heat, cook chopped chuck roast 5 minutes. Remove from heat and mix in 1/2 cup chimichurri. In grill pan, char tortillas then fill evenly with meat, avocado, radishes and queso fresco. Serve with remaining chimichurri.

u003cliu003eu003cemu003eWe provide nutritional information but these figures should be considered estimates as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.u003c/emu003eu003c/liu003e

Beef Recipes, Joel Marion Recipes, Mexican Recipes

Recipe courtesy of “Always Eat After 7 PM” via Family Features

How to heat tortillas info from Cooking on the Ranch

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