Pot Roast Nachos Recipe @pinch

Easy to prepare, easy to double for a crowd... and these pot roast nachos are easy to eat! This spicy dish is a great alternative to your typical game day fare. We love how flavorful the shredded pot roast is. We highly suggest making your own chips. They are delicious and stay crispy when the pot roast and other nacho toppings are piled on. The best nachos for game day, or any day you want to have an amazing snack.

pot roast nachos
Prep time: Cook time:
Recipe Cuisine: Mexican Recipe Category: Meat Appetizers Yield: 6 Servings
Ingredients :
  • 3 pound(s) pot roast
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) black pepper
  • 2 clove(s) garlic
  • 2 tablespoon(s) pimento stuffed olives
  • 1/4 cup(s) ham
  • 2 tablespoon(s) oregano, dried
  • 1 teaspoon(s) onion powder
  • 1 teaspoon(s) garlic powder
  • 1/2 cup(s) tomato sauce
  • 2 cup(s) beef broth
  • 1 - bay leaf
  • 1 cup(s) Monterey Jack cheese
  • 1/4 cup(s) Mexican Crema or sour cream
  • 2 - jalapeno peppers
  • 1 package(s) corn tortillas
  • additional salt for tortilla chips
Intructions :
  • Rinse roast and cut about 6 to 7 slits into the meat. Dry well and set aside
  • To a food processor, add the garlic cloves, ham, oregano, salt, pepper, and stuffed olives. Mince the ingredients
  • Pour into a bowl and stuff the slits with the olive mixture. Any leftover spread throughout the pot roast
  • Season the roast with the rest of the dry ingredients, set aside
  • In a Dutch oven or Crock Pot, add 2 tablespoons of olive oil. Once heated, add the roast and brown on all sides. Add beef broth
  • Pour the tomato sauce over the roast cover
  • Allow to cook over medium heat for 4 hours or until fork-tender. If you're using a Crock Pot set it on high
  • While the roast is cooking, you can cut the tortillas. They can be fried or baked until crispy. To fry, add about 1 inch of vegetable oil to a skillet. Cut the tortillas into chips. On medium-high, fry about 10 pieces at a time for roughly 2 1/2 minutes, flipping them halfway through
  • Place the fried tortillas on paper towels. Add about a pinch of salt to each batch
  • Once the roast is tender, shred with forks and place back in liquid
  • Arrange the chips on a serving platter
  • Place shredded beef over the chips
  • Sprinkle the cheese over the chips and beef
  • Place in the oven until melted
  • Slice the peppers; once melted place the peppers throughout the dish
  • Pour the Crema or sour cream over the chips.

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Keyword : pot roast-nachos-Mexican-Meat Appetizers

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