Description
Tender, slow-cooked pot roast infused with smoky chipotle and sweet honey, perfect for delicious tacos.
Ingredients
Scale
- 3–4 lb beef chuck roast
- 1 cup beef broth
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 chipotle peppers in adobo sauce, chopped
- 1 tbsp adobo sauce
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Taco shells or tortillas
- Optional toppings: cilantro, diced onion, sour cream, lime wedges
Instructions
- Season the beef chuck roast with salt and pepper.
- In a slow cooker, combine beef broth, honey, soy sauce, chopped chipotle peppers, adobo sauce, cumin, garlic powder, and onion powder.
- Place the seasoned roast in the slow cooker.
- Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the roast is fork-tender.
- Remove the roast from the slow cooker and shred it with two forks.
- Return the shredded beef to the slow cooker and stir to coat with the sauce.
- Warm taco shells or tortillas.
- Fill taco shells with the shredded chipotle honey pot roast.
- Add your favorite toppings and serve immediately.
Notes
- For a spicier taco, add more chipotle peppers.
- If the sauce is too thin, you can thicken it by simmering it on the stovetop for a few minutes.
- This recipe can also be made in an Instant Pot.
- Prep Time: 15 minutes
- Cook Time: 4-10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving (approx. 1/2 cup shredded beef)
- Calories: 350
- Sugar: 15g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg
Keywords: crockpot, chipotle, honey, pot roast, tacos, slow cooker, beef, shredded beef, mexican, easy