Crockpot Chipotle Pot Roast Tacos

Crockpot Chipotle Pot Roast Tacos with spicy red verde sauce and tangy jalapeño yogurt. Because loaded tacos are just better. 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.

Why You’ll Love These Tacos

These Crockpot Chipotle Pot Roast 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 Crockpot Chipotle Pot Roast Tacos are currently some of our most favorite tacos!

It’s the shredded chipotle beef – SO GOOD.

Ingredients:

• 2 yellow onions, sliced
• 2 tablespoons chili powder
• 1 tablespoon chipotle chili 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.

2. 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.

3. Remove the meat from the crockpot and shred it using two forks.

4. Mix the salsa Verde with 1 cup of the braising sauce – season with salt.

5. 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. 

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.  

More Recipe Suggestions:

Sheet Pan Crispy Jalapeño Chicken Tacos

Creamy Taco Dip

Smoky Chipotle Queso

Salsa Verde Chicken Casserole

Strawberry Crunch Cheesecake Tacos

Crockpot Chipotle Pot Roast Tacos

Slow-cooked beef 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! 

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Prep Time 15 minutes mins

Slow Cooker Time: 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Main Course

Cuisine Hispanic, Mexican

Servings 8 Servings

Equipment

• Measuring cups and spoons
• Mixing Bowls w/lids
• Mandolin Slicer and Food Chopper Set
• Citrus Juicer (hand)
• Herb Scissors/Chopper
• Grater/Micro plane Set
• Soup Pot / Dutch Oven
• Crock Pot / Slow Cooker optional

Ingredients

  

1x2x3x

• 2 yellow onions sliced
• 2 tablespoons chili powder
• 1 tablespoon chipotle chili 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

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.

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Instructions

 

Oven:

• Preheat the oven to 325° F.
• Arrange the onions in the bottom of a large, oven-safe Dutch oven.
• 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.
• 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.
• Mix the salsa Verde with 1 cup of the braising sauce – season with salt.
• Stuff the beef and onions into the warmed taco shells and top with cilantro, avocado, and cheese. Serve with salsa Verde. Enjoy!

Crockpot:

• Arrange the onions in the bottom of the crockpot bowl.
• 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.
• Remove the meat from the crockpot and shred it using two forks.
• Mix the salsa Verde with 1 cup of the braising sauce – season with salt.
• Stuff the beef and onions into the warmed taco shells and top with cilantro, avocado, and cheese. Serve with salsa Verde. Enjoy!

Notes

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.

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.

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