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Slow Cooker Chipotle Pot Roast Tacos

Tender beef chuck roast soaked in spicy chipotle sauce and served in soft tortillas, topped with fresh ingredients.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-3 lbs beef chuck roast Choose a well-marbled cut for tenderness.
  • 2 tablespoons chipotle peppers in adobo sauce, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • Soft corn tortillas Amount depends on servings.
Toppings
  • diced avocado
  • cilantro
  • lime wedges
  • diced onions

Method
 

Preparation
  1. Start by placing the beef chuck roast in the bottom of your slow cooker.
  2. Chop your chipotle peppers and mix them with the diced onion and minced garlic. Spread this mixture over the beef.
  3. Pour the beef broth into the slow cooker and sprinkle the cumin, oregano, salt, and pepper on top of the roast.
  4. Cover and cook on low for about 8 hours or until the beef is tender and falling apart. If you're short on time, you can cook on high for around 4 hours, but low is best for maximum flavor.
  5. Once cooked, carefully shred the beef with two forks, mixing it with the juices for enhanced flavor.
Assembly
  1. Warm your soft corn tortillas, fill them with shredded beef, and top with avocado, cilantro, lime, and diced onions as desired.

Notes

To store leftovers, place them in an airtight container. They can last in the refrigerator for about 3-4 days, or freeze the shredded beef for up to 3 months.