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Chipotle Pot Roast Tacos

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Tender chipotle-flavored pot roast served in warm tortillas, perfect for a smoky and savory taco night.

Ingredients

Scale
  • 3 lbs beef chuck roast
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 tbsp adobo sauce
  • 1 cup beef broth
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 8 small corn or flour tortillas
  • 1/2 cup chopped fresh cilantro (optional garnish)
  • 1/2 cup diced red onion (optional garnish)
  • Lime wedges, for serving

Instructions

  1. Season the chuck roast with salt and pepper on all sides.
  2. Heat olive oil in a large skillet over medium-high heat and sear the roast until browned on all sides. Transfer to a slow cooker.
  3. In the same skillet, sauté onions and garlic until fragrant. Add chipotle peppers, adobo sauce, tomato paste, cumin, and oregano. Cook for 2 minutes, then add beef broth and stir.
  4. Pour the mixture over the roast in the slow cooker. Cover and cook on low for 8 hours or until the beef is tender and shreds easily.
  5. Remove the roast, shred it with two forks, and return it to the slow cooker to soak in the juices.
  6. Warm tortillas in a skillet or microwave.
  7. Assemble tacos by filling tortillas with shredded beef and topping with cilantro, red onion, and a squeeze of lime.

Notes

  • Adjust the number of chipotle peppers for your desired spice level.
  • This recipe also works well in an oven or Instant Pot.
  • Leftovers can be used for burritos, bowls, or nachos.

Nutrition

Find it online: https://ukfinda.com/chipotle-pot-roast-tacos/