Description
Savor spicy, tender Crockpot Chipotle Pot Roast Tacos that bring bold Mexican flavors straight to your dinner table. Slow-cooked beef melts with smoky chipotle peppers, creating an irresistible meal perfect for weeknight dinners or weekend gatherings.
Ingredients
Scale
Meat:
- 1 4-pound (1.8 kg) chuck roast
Spices and Seasonings:
- 2 tablespoons chili powder
- 1 tablespoon chipotle chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon pink Himalayan salt
Other Ingredients:
- 2 yellow onions (sliced)
- 1 cup fresh orange juice
- 1 tablespoon honey
- 1 cup salsa verde
- 12 hard or soft taco shells (warmed)
- 1/2 cup plain Greek yogurt
- 1 clove garlic (grated)
- 1/2 cup pickled jalapeños
- 2 tablespoons lime juice
- Cilantro (for serving)
- Green onion (for serving)
- Avocado (for serving)
- Crumbled cotija cheese (for serving)
Instructions
- Prepare the aromatic spice blend by combining chipotle, chili powder, paprika, cumin, garlic powder, and oregano with salt in a mixing bowl.
- Scatter sliced onions across the bottom of a crockpot, creating a flavorful base for the roast.
- Generously coat the entire roast with the prepared spice mixture, ensuring complete coverage.
- Carefully place the seasoned roast atop the onion layer in the crockpot.
- Pour orange juice, water, and honey over the meat, creating a rich braising liquid.
- Cover and slow cook on LOW for 5 hours or HIGH for 3 hours until the meat becomes exceptionally tender and easily pulls apart.
- Once cooking is complete, transfer the roast to a cutting board and use two forks to shred the meat into succulent strands.
- Blend the braising sauce with salsa verde, adjusting seasoning with additional salt to taste.
- Warm the taco shells to enhance their texture and flavor.
- Assemble tacos by filling shells with shredded beef and caramelized onions.
- Garnish with fresh cilantro, creamy avocado slices, and sprinkle of cheese.
- Serve immediately with extra salsa verde on the side for an added flavor boost.
Notes
- Slow cooking breaks down tough meat fibers, creating melt-in-your-mouth tender beef that easily shreds with minimal effort.
- Orange juice and honey add subtle sweetness while tenderizing the meat, balancing the smoky chipotle spices for a complex flavor profile.
- For gluten-free option, swap traditional taco shells with lettuce wraps or corn tortillas to accommodate dietary restrictions.
- Prep ingredients night before and store in refrigerator to streamline morning cooking process, making weekday meal preparation effortless.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Lunch, Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 130 mg