Go Back
Crockpot Chipotle Pot Roast Tacos

Chipotle Pot Roast Tacos

Slow-cooked chipotle-spiced beef served in warm tortillas with fresh toppings for a tender, flavorful, and easy meal perfect for gatherings or family dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course dinner, slow cooker
Cuisine Mexican
Servings 8 people
Calories 450 kcal

Equipment

  • 1 slow cooker
  • 1 skillet optional, for searing
  • 2 forks for shredding

Ingredients
  

  • 3 to 4 lb beef chuck roast
  • 1 to 2 tablespoons olive oil
  • 1 to 2 chipotle peppers in adobo sauce finely chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup beef broth
  • 1/2 cup tomato sauce or crushed tomatoes
  • 1 medium onion sliced
  • 2 to 3 cloves garlic minced
  • Warm corn or flour tortillas
  • Fresh cilantro chopped
  • Lime wedges
  • Diced onion or jalapeño optional
  • Shredded lettuce avocado slices, sour cream, or cheese (optional)

Instructions
 

  • Rub the beef roast all over with olive oil, chopped chipotle peppers, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper.
  • Optional: In a hot skillet over medium-high heat, sear the roast on all sides until browned, about 2 to 3 minutes per side.
  • Place the sliced onion and minced garlic in the bottom of the slow cooker.
  • Set the seasoned roast on top of the onions and garlic. Pour the beef broth and tomato sauce around the meat, avoiding pouring directly on the roast.
  • Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until beef is very tender and shreds easily.
  • Remove the roast from the slow cooker and shred the beef using two forks.
  • Return the shredded beef to the slow cooker and stir gently to coat it in the cooking juices.
  • Warm tortillas in a dry skillet, wrapped in foil in the oven, or briefly in the microwave until soft.
  • Assemble tacos by spooning shredded beef into tortillas and topping with cilantro, lime juice, and any optional toppings like diced onion, avocado, lettuce, sour cream, or cheese.
  • Serve immediately with extra lime wedges and desired toppings on the side.

Notes

  • Adjust chipotle peppers to control heat level.
  • Add broth if shredded beef seems dry.
  • Perfect served with rice, beans, or Mexican street corn.
  • Make ahead by slow cooking in advance; freezes well.