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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 prepped this recipe first thing this morning. I was surprised to see the time was only five hours on low, I went with my gut and put it in even though I didn’t want to eat for seven or eight hours. Unfortunately, Nearly 8 hours later and it’s not even close to shreddable. Cook time definitely needs adjusted: maybe 9-10 hours on low will work. Might try to eat late without my kids and will report back on how it tastes. Such a bummer! Smells great so hopefully in a few hours it’ll taste good.
Hi Olivia,
So sorry to hear this! Next time, you could cook longer or cut the roast into chunks. I hope it tastes okay and again, so sorry about the timing! xx
I always sear my pot roast first. Would that be ok? Should I rub the seasoning on before or after? Can’t wait to try it!!
Hey Megan,
Totally!! I would sear and then add the seasonings:) I hope you love these tacos! xx
These are a favorite in our house! I cut my chuck roast into four chunks, season all sides, and roast it in my Dutch oven for three hours. Then I shred it with my KitchenAid mixer while adding in some liquid from the Dutch oven and it makes them so juicy and tender every single time! I recommend this recipe to everyone because it is so delicious and easy!
Hey Heather,
Happy Sunday!! I appreciate you making this recipe and your comment, so glad to hear it turned out nicely for you! XxT
I’ve made these twice and my family LOVES them! So easy with the crock pot and such great flavor! Thank you!!
Hey Darla,
Awesome! So glad to hear this recipe turned out well for you, thanks for giving it a try! xxT
How long if I use a slow cooker?…Thanks
Hi Brent,
It’s low for 5 hours or high for 3 hours:)
I first made this 11 months ago. Unfortunately I got sick so I couldn’t eat, but my husband loved them. From the man that never comments unless he doesn’t like something, and I’m quoting him here. “These are the messiest but best tasting tacos you’ve ever made”. I’ve been making tacos from lots of different recipes but it looks like it took me 40 years to get it right. 🤣 I’m making them again today, and I can’t wait. When I made them the first time I used my Crock-Pot, on low for 6-6 1/2 hours. Meat was very tender and easily shredded. My roast was 2 pounds so I halved the seasoning, cut way back on the onion but used the full liquid amount.
Just an fyi: I have 2 multi-cookers and 1 instant pot that all have a slow cook option but from my experience they do not cook as well or as evenly as a dedicated slow cooker.
Hey Dawn,
Happy Friday!! Thanks a lot for giving this recipe a try, so glad to hear it turned out well for you! XxT
I give this recipe a 4/5 stars ONLY because of the cook time. I wish I read the comments prior to making the dinner so I could better prep. I initially put it on high for 3 hours then reset it for another hour then 20 minutes after that , I decided to just use my “pressure cooker” function since I was using an Instapot and I’m glad I did. That just about did the trick (I set it for about 10 minutes).. it probably could have used another 3 minutes or so on pressure cook.
BUT the tacos turned out delicious. I also substituted the cotija cheese for goat cheese. Soo good !!!
Love to hear this, Jessi! Thanks a lot for making this recipe and your feedback! So sorry about the cook time! Have a wonderful week! xxT
I have this going in my crockpot right now, but I have a question about the salt. In the ingredient list it calls for “1 teaspoon of pink Himalayan salt”, but in the recipe instructions it says “season with 1 tablespoon of salt” so is it 1 teaspoon or 1 tablespoon? I was cautious and used 1 teaspoon of the pink Himalayan salt, but wanted to clarify which is correct??
Hey Ashley,
I like to use the tablespoon of salt, but you can use less to your liking. I hope you love this recipe, thanks for giving it a try! xx
This is a delicious recipe, but the time needs to be adjusted. It took 6.5 hours on high in the crockpot for my roast to be tender enough to shred. At hour 4, I cut it into smaller pieces, but I think that dried it out a little. I would suggest an overnight on low in the crockpot, 8-10 hours. Thank you!
Hi Katie,
Thanks so much for making this recipe and sharing your feedback! So sorry this took longer than expected, glad it was enjoyed though! xx
Sooo Good!!! I have been searching for a really good pulled slow cooked beef that tasted like this. And I loved making crispy tacos in the oven! So easy and so good! Loved! Everyone in my family loved it!
Hey Mindi,
Fantastic! So glad to hear this recipe turned out well for you, I appreciate you making it! xx
If I only had a 2.5 lb roast, should I just cut the recipe in half altogether?
Hey Nina,
You bet, that will work nicely for you! Please let me know if you give this recipe a try, I hope it turns out nicely for you! xT
This was really tasty but the instructions for the cook time on this were way off… Thankful I planned to cook in advance because it took roughly 5 hours in the oven at 325 for a 3.5 lb pot roast (versus the 3 hours suggested for 4 lbs). Hoping this is helpful for anyone looking to make in the future!
Hey Madison,
Thank you for trying this recipe and your comment, so glad to hear it turned out well for you! So sorry it took longer than expected! XxT
If you are going to use a crockpot your meat will not be tender and shreddable with a fork at 5 hours on low. Mine (3.75lbs roast) took 9 hours on low. I just want others to know because I ended up having to use something else for dinner and eat it the next day. It will eventually work, just not in 5 hrs. Otherwise flavor was great!
Hi Ashley,
Thanks so much for sharing your feedback and so sorry this took longer than expected! I’m wondering if the meat would cook faster if it was cut into chunks….you could try that next time! Thanks again! xx
Wished we used beef ribs or chicken. This type of beef was cooked using the recommended 3 hours on high and finished tough and not tender. Maybe it should have directed us to sear first? For tacos, tender should be the cook on it. Super unhappy with the result, which surprised us as everything else we’ve cooked from HBH has been on point!
Hey Jackie,
Thanks so much for trying this recipe and sharing your feedback! I’m so sorry to hear the meat was not tender for you. It definitely needed some more time, so my apologies for that! xx
Authentic!!! Incredible flavors !!!
Hey Gail,
Happy Sunday! So glad to hear this recipe turned out well for you, thanks a lot for giving it a try! xx
Question – I am making this for a group – could I make your yummy coconut milk rice and make burrito bowls like the poblano chicken burrito bowls?
Hey Mary Ann,
Totally, that would be a great idea! I hope you love this recipe! xT
The recipe calls for a teaspoon of salt but the directions say a tablespoon. Am I missing something?
Hey Kate,
You can use 1 tablespoon and follow the directions. Sorry for any confusion. I hope you love this recipe! xT