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Crockpot Chipotle Pot Roast Tacos Recipe

Crockpot Chipotle Pot Roast Tacos Recipe


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4.9 from 25 reviews

  • Total Time: 5 hours 20 minutes
  • Yield: 6 1x

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

  1. Prepare the aromatic spice blend by combining chipotle, chili powder, paprika, cumin, garlic powder, and oregano with salt in a mixing bowl.
  2. Scatter sliced onions across the bottom of a crockpot, creating a flavorful base for the roast.
  3. Generously coat the entire roast with the prepared spice mixture, ensuring complete coverage.
  4. Carefully place the seasoned roast atop the onion layer in the crockpot.
  5. Pour orange juice, water, and honey over the meat, creating a rich braising liquid.
  6. Cover and slow cook on LOW for 5 hours or HIGH for 3 hours until the meat becomes exceptionally tender and easily pulls apart.
  7. Once cooking is complete, transfer the roast to a cutting board and use two forks to shred the meat into succulent strands.
  8. Blend the braising sauce with salsa verde, adjusting seasoning with additional salt to taste.
  9. Warm the taco shells to enhance their texture and flavor.
  10. Assemble tacos by filling shells with shredded beef and caramelized onions.
  11. Garnish with fresh cilantro, creamy avocado slices, and sprinkle of cheese.
  12. 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