Description

This Crockpot Chipotle Honey Pot Roast Tacos recipe features tender, slow-cooked chuck roast infused with smoky chipotle and warm spices. The beef is cooked with onions, orange juice, honey, and salsa verde to create a rich, flavorful filling perfect for stuffing into taco shells topped with fresh cilantro, avocado, and cotija cheese. Both crockpot and oven methods are provided for versatility, making weeknight dinners or gatherings effortless and delicious.

Ingredients

Scale

Meat and Marinade

1 (4 pound) chuck roast
1 cup fresh orange juice
1 tablespoon honey
3/4 cup water
1 cup salsa verde

Spices and Seasonings

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 (plus extra for seasoning)

Vegetables

2 yellow onions, sliced

Taco Assembly

12 hard or soft taco shells, warmed
cilantro, for serving
green onion, for serving
avocado, for serving
crumbled cotija cheese, for serving

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Instructions

Prepare the Spice Rub: In a bowl, combine the chipotle powder, chili powder, smoked paprika, cumin, garlic powder, oregano, and 1 teaspoon salt. Mix well to create a uniform spice blend.
Arrange Onions: Place the sliced yellow onions in the bottom of a large, oven-safe Dutch oven or crockpot bowl, creating a bed for the roast.
Season the Roast: Rub the spice blend all over the chuck roast thoroughly, ensuring an even coating.
Layer the Roast: Place the seasoned roast on top of the onions in the Dutch oven or crockpot.
Add Liquids: Pour the fresh orange juice, 3/4 cup water, and honey over the roast and onions to add moisture and flavor during cooking.
Cook the Meat: For oven method: cover the Dutch oven, preheat oven to 325°F, and roast for 2 1/2 to 3 hours until very tender. For crockpot method: cover and cook on LOW for 5 hours or HIGH for 3 hours until tender.
Caramelize the Roast (Oven only): Increase oven temperature to 425°F, uncover the roast, and cook for an additional 10 minutes to develop a deep caramelized crust.
Shred the Meat: Remove the roast from the pot and use two forks to shred the beef into bite-sized pieces.
Prepare Salsa Mixture: Mix 1 cup of the braising liquid with the salsa verde and adjust seasoning with salt to taste.
Assemble Tacos: Stuff the shredded beef and cooked onions into warmed taco shells. Top with cilantro, green onion, avocado slices, and crumbled cotija cheese.
Serve: Serve the tacos with the salsa verde mixture on the side for dipping or drizzling. Enjoy immediately!

Notes

Jalapeño Lime Yogurt: Combine 1/2 cup plain Greek yogurt, 1 grated garlic clove, 1/2 cup pickled jalapeños, and 2 tablespoons lime juice. Mix until creamy and season with salt for a zesty topping.
Homemade Hard Shell Tacos: Warm 8-12 corn tortillas in the microwave for 30 seconds to 1 minute until pliable. Rub each with olive oil on a baking sheet, layer with cheese and beef, fold, and bake at 375°F for 5-8 minutes per side until cheese melts and tortillas are crispy.
Use chipotle chile powder to add smoky heat — adjust quantity based on your spice preference.
Leftover roast can be refrigerated up to 3 days or frozen for up to 3 months.

Nutrition

Serving Size: 1 taco
Calories: 350
Sugar: 6g
Sodium: 450mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 30g
Cholesterol: 90mg