Prepare the pot roast: Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper, cooking until softened (about 3-4 minutes).
Season the beef: Add the shredded pot roast to the skillet along with cumin, chili powder, garlic powder, and a splash of beef broth. Stir to combine and let the mixture simmer for 5-7 minutes, adding more broth if needed to keep it moist.
Warm the tortillas: While the beef is simmering, warm the tortillas in a dry skillet or microwave for a few seconds to make them pliable.
Assemble the tacos: Spoon the pot roast mixture into the center of each tortilla. Top with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped cilantro.
Serve: Serve with lime wedges for extra flavor. Enjoy your delicious leftover pot roast tacos!
