Description
These Crockpot Chipotle Honey Pot Roast Tacos offer a hearty and flavorful meal featuring tender, slow-cooked pot roast infused with smoky chipotle peppers and a touch of honey. Perfect for easy weeknight dinners or feeding a crowd, these tacos balance smoky heat with subtle sweetness and are complemented by fresh tortillas and toppings for a satisfying, family-friendly dish.
Ingredients
Scale
Main Ingredients
- 3–4 pounds pot roast (such as chuck roast)
- 2–3 chipotle peppers in adobo sauce, chopped
- 2 tablespoons honey
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
- 8–12 soft corn or flour tortillas
Instructions
- Prepare the Pot Roast: Pat your pot roast dry and season it generously with salt, pepper, cumin, and smoked paprika. This initial seasoning sets the flavor base that will permeate every bite.
- Sear the Meat: In a hot skillet, quickly sear the pot roast on all sides until browned. This caramelization locks in juices and adds a layer of depth to the final dish.
- Combine Ingredients in Crockpot: Place the seared pot roast into the crockpot. Add chopped onions, minced garlic, chipotle peppers with some adobo sauce, honey, and beef broth. Stir gently to distribute spices and liquids evenly.
- Slow Cook: Cover and cook on low for 8-9 hours or high for 4-5 hours until the meat becomes melt-in-your-mouth tender and easily shreds with a fork.
- Shred and Mix: Remove the roast from the crockpot and shred it with two forks. Return shredded meat to the juices and mix well, soaking up every bit of that smoky, sweet flavor.
- Assemble Tacos: Warm tortillas and fill them generously with the shredded pot roast, then add your favorite toppings such as cilantro, diced onions, avocado slices, or queso fresco. Get ready to savor every delicious bite!
Notes
- Choose the right cut: Chuck roast is ideal for slow cooking due to its marbling, which tenderizes beautifully over hours.
- Don’t skip searing: Browning the meat first locks in flavor and adds richness to the final dish.
- Adjust chipotle carefully: Start with fewer peppers if you prefer milder heat — you can always add more later.
- Rest the meat: Let the roast rest before shredding to retain moisture and tenderness.
- Warm tortillas wisely: Heat them on a dry skillet or wrapped in foil in the oven for softness without drying.
- Prep Time: 15 minutes
- Cook Time: 8 hours on low or 4.5 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
Keywords: crockpot tacos, chipotle honey pot roast, slow cooker tacos, easy dinner, Mexican tacos, shredded beef tacos, smoky sweet tacos
