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Slow-cooked beef chuck roast seasoned with a smoky chipotle chili spice mix. Then braised with fresh orange juice until caramelized and falling apart. Shred the meat, then stuff it into warm taco shells with a quick red salsa verde sauce, jalapeño yogurt, and crumbled cotija cheese. These tacos are saucy, spicy, cheesy, and so yummy! You’ll love this slow cooker recipe any time of year on a busy day.
Taco Tuesday is more of a thing, but this week we’ve got Wednesday night tacos, and we are here for it. I’ve been so excited to share this easy recipe. These are currently some of our most favorite tacos!
It’s the shredded chipotle beef – SO GOOD.
I know I’ve spoken about my dad’s tacos many times over. But for those of you who may be new, my Dad made tacos at least once a week. They were a staple when my brothers and I were growing up, and my dad had them down to a T.
He’d make his tacos with ground beef and store-bought taco seasoning. Then he’d stuff the meat into flour tortillas with a little cheddar cheese, maybe some lettuce, and nothing else. No beans, no avocado, not even cilantro or fresh lime juice. Very, very basic, but to this day, they were one of our most loved dinners.
Now I’m the one making tacos all the time. My tacos are typically crispy like dads. But today’s tacos are a little switch-up. They’re made in soft shells and we absolutely love them. It’s all about the shredded chipotle beef!
Here are the details
Step 1: the seasoning
My go-to taco seasoning blend is chipotle chili powder, chili powder, smoked paprika, cumin, garlic powder, Mexican oregano, and salt.
I use this for my weeknight tacos, it’s my favorite blend.
Step 2: slow-cook the meat
You can braise the meat in the oven or use the crock pot. Both methods are almost identical and equally delicious.
Arrange lots of sliced onions in the bottom of the slow cooker. Add orange juice and a small bit of honey, then water. Slow braise the meat for 2-3 hours in the oven or 5 hours in the crockpot. As the meat is slowly cooking, the braising liquid turns into a yummy red sauce. Save this sauce, and we’ll make a dipping sauce with it!
Step 3: shred the meat
When the roast is falling apart, remove it from the pot and shred the meat.
Step 4: the sauce
Now take the red sauce in the pot and mix it with salsa verde. This is your dipping/drizzling sauce for the tacos. It’s spicy and smoky. Make sure to season with salt.
For this jalapeño lime yogurt, simply add everything to a bowl – the yogurt, garlic, pickled jalapeños, lime, and salt. Then mix until creamy. The recipe is in the ingredient notes!
Step 5: assemble
Originally, I was going to make these crispy tacos, which you can still totally do. But I didn’t have the right tortillas. So I used some soft shells tortillas from Caramelo Tortillas that I had on hand. We ended up loving them. Using good tortillas is the key to great soft-shell tacos, and theirs are the best. I like the pork and duck fat options.
Stuff the meat into the charred tortillas. Then take the red verde sauce and spoon it over the meat. Add all of your favorite taco toppings–avocado, cilantro, and lots of sharp cheddar cheese and/or cojita cheese.
FAQ:
Can I use a different cut of beef?
Yes—beef chuck works best, but brisket or boneless short rib will also shred nicely. Aim for good marbling and the same fork-tender cue before shredding.
How do I make these less spicy?
Use regular chili powder only (skip the chipotle), pick a mild salsa verde, and tame the yogurt by reducing jalapeños. You’ll still get smoky depth from paprika and cumin.
Hard vs. soft shells—what’s best here?
Both work. Soft tortillas showcase the saucy beef (less breakage), while the baked crispy option in Notes is great for leftover fillings and melty cheese.
Can I double this for a crowd?
Yes—use two pots or a larger slow cooker and keep the same ratios. Hold shredded beef warm in its liquid and set out tortillas, sauce, and toppings for self-serve.
Looking for more simple weeknight recipes? Here are a few favorites:
Crispy Cider Braised White Chili Chicken Tacos
Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos
Sheet Pan Buffalo Chicken Pizza
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Healthier Homemade Crunchwrap Supreme
Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch
Crockpot Crispy Buffalo Chicken Tacos
Lastly, if you make these Crockpot Chipotle Pot Roast Tacos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Chipotle Honey Pot Roast Tacos
Servings: 8
Calories Per Serving: 203 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 yellow onions, sliced
- 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
- 1 (4 pound) chuck roast
- 1 cup fresh orange juice
- 1 tablespoon honey
- 1 cup salsa verde
- 12 hard or soft taco shells, warmed
- cilantro, green onion, avocado, and crumbled cotija cheese, for serving
Instructions
Oven
- 1. Preheat the oven to 325° F. 2. Arrange the onions in the bottom of a large, oven-safe Dutch oven. 3. In a bowl, mix the chipotle, chili powder, paprika, cumin, garlic powder, oregano, and season with 1 tablespoon of salt. Rub the roast all over with the spice mix, then place on top of the onions. Pour over the orange juice, 3/4 cup water, and the honey. Cover and roast for 2 1/2 to 3 hours or until very tender.4. Crank the heat on the oven up to 425° F. Uncover and cook for 10 minutes, until deeply caramelized on top. Remove the meat from the pot and shred it using two forks. 5. Mix the salsa verde with 1 cup of the braising sauce – season with salt.6. Stuff the beef and onions into the warmed taco shells and top with cilantro, avocado, and cheese. Serve with salsa verde. Enjoy!
- Crockpot
- 1. Arrange the onions in the bottom of the crockpot bowl. 3. In a bowl, mix the chipotle, chili powder, paprika, cumin, garlic powder, oregano, and season with 1 tablespoon of salt. Place the roast over the onions, then rub all over with the spice mix. Pour over the orange juice, 3/4 cup water, and the honey. Cover and cook on LOW for 5 hours or on HIGH for 3 hours.4. Remove the meat from the crockpot and shred it using two forks. 5. Mix the salsa verde with 1 cup of the braising sauce – season with salt.6. Stuff the beef and onions into the warmed taco shells and top with cilantro, avocado, and cheese. Serve with salsa verde. Enjoy!
Notes
Jalapeño Lime Yogurt
1/2 cup plain Greek yogurt
1 clove garlic, grated
1/2 cup pickled jalapeños
2 tablespoons lime juice Combine all in a bowl, mixing until creamy. Season with salt. For Easy Homemade Hard Shells: Warm 8-12 corn tortillas for 30 seconds to 1 minute in the microwave until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat and then layer evenly with cheese and beef. Fold the other half of the tortilla over the filling, gently pushing to adhere (see above photo). Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
1 clove garlic, grated
1/2 cup pickled jalapeños
2 tablespoons lime juice Combine all in a bowl, mixing until creamy. Season with salt. For Easy Homemade Hard Shells: Warm 8-12 corn tortillas for 30 seconds to 1 minute in the microwave until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat and then layer evenly with cheese and beef. Fold the other half of the tortilla over the filling, gently pushing to adhere (see above photo). Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
This post was originally published on January 24, 2024
I made this for New Years Eve for our guests and it turned out delish! I added a whole small can of chipotle peppers in sauce plus the chipotle powder. Seared the roast and then cooked in a Dutch oven at 275 for 4.5 to 5 hours. It turned out perfectly.
Hey Kym,
Amazing! Thank you so much for trying this recipe, I am so glad it turned out well for you! xxT
This turned out wonderful, very tasty. Didn’t have chipotle powder so subbed chipotle salsa, a good half cup. Also, after reading some comments about the meat not being tender after 3 hours on high (crockpot), I decided to cut my 3 pound-ish roast into four chunks instead of putting in whole. It may have helped as the meat was tender at 3.5 hours. Thanks for a great and easy reicpe!
Hey Jan,
Happy Monday! So glad to hear this recipe was a hit, I appreciate you making it and your comment! xx
Note for slow cookers! 3 hours on high in the crockpot with a 2.5lb roast is not enough tine… it’s far from tender. Bummed to find out the hard way (my fault for not reading the previous comments) and now having to order take out. Leaving a few stars because I’m sure it’ll be delicious based on the smell and past experiences with your recipes.
Hi Alisha,
Thanks for trying this recipe and sharing your feedback, so sorry to hear your meat was not tender. I hope it still tastes okay. xx
This was really good and the beef came out tender. Now what to do with the extra sauce? Maybe a base for soup?
Hey Carole,
Fantastic! Love to hear this recipe was enjoyed, thanks for making it and sharing your feedback! Sure, that would be a great idea! XxT
This recipe is the gift that keeps on giving!
I had every, single thing I needed to make this recipe, except for the beef roast. I did; however, have a pork roast. I popped it in the Crockpot (on low) before going to work and 8 (!) hours later, I returned to a house that smelled like heaven in your face and perfectly cooked, falling off the bone pork that shredded with ease. We ate it as the recipe is written (Tacos!) on Monday. It’s now Wednesday and I used some of the leftover pork to make enchiladas – they’re in the oven now. I still have enough left over to use as a base for Posole this weekend.
The seasoning is super tasty, has a nice little bite thanks to the Chipotle, and I imagine it could be used for chicken as well as beef or pork. Big WIN for us!
Thanks, Tieghan, keep being awesome!
Hey Nancie,
Fantastic! Love to hear this recipe was enjoyed, thanks for making it and sharing what worked well for you! XxT
We just ate this dish.
Meat was very tender and juicy.
I was a bit afraid of the amount of Salsa Verde, so I cut it a lot to see how we tolerate it. Next time we’ll put more, but definitely it is delicious.
No problem with tenderness.
Thank you Tiegan 🙂
Hey there,
Fantastic! Thanks so much for trying this dish, love to hear it was a winner! xxT
Hi! Could you do this in an instant pot?
Hi Tara,
I would do at least 60 minutes on high pressure. Please let me know if you give this recipe a try! xx
I tried 60 and it was quite enough, another 15 and it was perfect! So delicious my whole family loved it! Will definitely make again!
Thanks so much, Carla!!
Hi!
Can these be made with chicken or any other kind of meat?
xx
Hi Jennifer,
Sure, chicken would also work nicely here. Please let me know if you have any other questions! xx
Should the crockpot be on high or low??
Hi Jennifer,
You can do 5 hours on low or 3 hours on high. Please let me know if you have any other questions! xT
I made these last night. The flavors are on point and quite delicious but unfortunately the meat while cooked through, was not at all tender. No chance of shredding. We ended up dicing the beef and it was fine.
Hi Meredith,
Thanks so much for trying this recipe and your comment! So glad to hear you enjoyed the flavors, sorry to hear the meat was not tender. xx
This was amazing!!!!
I bought a 2 lb chuck roast – all I could find at our store. Still used all the ingredients as listed except for the OJ. I used a Simply Orange 11.5 oz bottle. I put all the seasoning on it and put oil in my Dutch oven. I seared it in my Dutch oven. It took 3 hours. Perfect dinner on this cold night!
Hi Cheryl,
Wonderful! Thanks a lot for trying this dish and your feedback, love to hear it turned out well! Have a beautiful Sunday! xx
How do you make the shells crispy like in the picture? It looks delicious.
Hi Michelle,
I put the tortillas directly over a stove top flame. I hope you love this recipe, please let me know if you give it a try! xT
Is OJ critical for the recipe? None of us in my family likes the taste even in cooking
Hi there,
You could skip it, no big deal:) I hope you love this recipe, please let me know if you give it a try! xx
If I omitted the OJ, I’d be concerned about the meat being dry. When I don’t have (or like) the liquids called for in a recipe, I substitute cider and/or broth with great results. In this case, I’d give it good squeeze of lemon or lime for a little acid. (FYI, I wouldn’t do this for a milk or cream based recipe!)
Do I add the salsa verde and cheese mixture back to the beef before serving?
Step 5. Mix the salsa verde with 1 cup of the braising sauce – season with salt.
Can’t wait to try!
Hi Stacey,
Yes, you can go ahead and do that:) I hope you love this recipe, please let me know if you give it a try! xx
The first HBH recipe that didn’t work for us. Not sure what I did wrong, but it never got tender. Tried three hours on high in the crockpot, put in for another hour and now trying another hour.
Hi Shannon,
So very sorry to hear this! How large was your chuck roast? I’m hoping it turned out okay after 5 hours on high, that should be plenty of time for it to get tender. xx
I always do chuck roast for 8-10 hrs on low and it falls apart.
Sorry to say this one didn’t work out for me. I LOVE your recipes (hot honey chicken is a staple in our home) but this one was a miss.
I had a 3lb roast in crock pot for 5 hours on low, checked it- tough, left it another hour – still tough. I’ll leave it in for another couple hours and maybe eat it tomorrow. Ordering takeout for dinner tonight. ** note to others, give yourself extra time just in case!
Hi Nicole,
So very sorry to hear this. I appreciate you trying the recipe and sharing your feedback. I hope the meat is tender by now and tastes good! xx
Made these last night & followed recipe as written. Loved them and will be making again! May add onion after seeing some other commenters say that they did that and liked it.
Hey Jen,
Love to hear this! Thank you so much for trying this recipe and your comment! Have a great day! xx