Description

This Crockpot Chipotle Pot Roast Tacos recipe is a flavorful and tender beef dish slow-cooked to perfection with a smoky chipotle and spice blend. The pot roast is infused with citrusy orange juice and honey, then shredded and served in warm taco shells with fresh toppings like cilantro, avocado, and crumbled cotija cheese. Whether made in the crockpot or oven, this recipe delivers tender, juicy meat with a caramelized finish, perfect for hearty and delicious tacos that the whole family will enjoy.

Ingredients

Scale

Spice Mix

2 tablespoons chili powder
1 tablespoon chipotle chile powder
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon dried oregano
1 teaspoon pink Himalayan salt (plus 1 tablespoon for seasoning the roast)

Main Ingredients

2 yellow onions, sliced
1 (4 pound) chuck roast
1 cup fresh orange juice
1 tablespoon honey
3/4 cup water
1 cup salsa verde
12 hard or soft taco shells, warmed

For Serving

Cilantro
Green onion
Avocado
Crumbled cotija cheese

Optional Jalapeño Lime Yogurt

1/2 cup plain Greek yogurt
1 clove garlic, grated
1/2 cup pickled jalapeños
2 tablespoons lime juice

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Instructions

Prepare the onions: Arrange the sliced yellow onions in the bottom of your cooking vessel, either a large oven-safe Dutch oven for oven cooking or the crockpot bowl for slow cooking. This will act as a flavorful bed for the roast.
Make the spice rub: In a bowl, combine the chili powder, chipotle chile powder, smoked paprika, ground cumin, garlic powder, dried oregano, and 1 tablespoon of pink Himalayan salt. Mix thoroughly to blend all spices well.
Season and set the roast: Rub the spice mix all over the chuck roast evenly. Place the roast on top of the onions in the cooking vessel. Pour over the fresh orange juice, 3/4 cup water, and drizzle the honey evenly over the top.
Cook the roast (Oven method): Cover the Dutch oven and roast in a preheated oven at 325°F (163°C) for 2 1/2 to 3 hours until the meat is very tender. Then increase the oven temperature to 425°F (218°C), uncover, and cook for an additional 10 minutes to caramelize the top.
Cook the roast (Crockpot method): Cover the crockpot and cook on LOW for 5 hours or HIGH for 3 hours until the meat is tender enough to shred easily.
Shred the meat: Remove the roast from the cooking vessel and use two forks to shred the meat finely.
Prepare the sauce: Mix the salsa verde with 1 cup of the braising liquid from the pot. Adjust seasoning with salt as needed to taste.
Assemble the tacos: Stuff the shredded beef and cooked onions into the warmed taco shells. Top with fresh cilantro, sliced avocado, crumbled cotija cheese, and optionally green onion. Serve with the salsa verde on the side for drizzling.
Optional Jalapeño Lime Yogurt: Combine the Greek yogurt, grated garlic, pickled jalapeños, and lime juice in a bowl. Stir until creamy, season with salt, and serve alongside tacos for added flavor and creaminess.
Optional Homemade Hard Shell Tacos: Warm corn tortillas until pliable. Brush with olive oil, layer cheese and beef, fold the tortilla over, and bake at 350°F (176°C) for 5-8 minutes on each side until crisp and cheese is melted.

Notes

For a spicy creamy topping, try the Jalapeño Lime Yogurt made with Greek yogurt, garlic, pickled jalapeños, and lime juice.
To make homemade hard shell tacos easy, warm corn tortillas in the microwave, brush with olive oil, add cheese and beef, fold, and bake until crisp and melted.
Using a chuck roast ensures tender, juicy meat that’s perfect for shredding.
Caramelizing the roast at higher heat near the end enhances depth of flavor and texture.
Adjust salt and spice levels according to your preference.

Nutrition

Serving Size: 1 taco
Calories: 370
Sugar: 8g
Sodium: 480mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 30g
Cholesterol: 110mg