Crockpot Chipotle Honey Pot Roast Tacos
Crockpot Chipotle Honey Pot Roast Tacos combine smoky chipotle heat with sweet honey and tender, slow-cooked pot roast for melt-in-your-mouth taco filling. Easy to prepare with minimal hands-on time, this recipe delivers bold flavors perfect for family dinners, gatherings, or meal prep. Served on warm tortillas with fresh garnishes, these tacos offer a delicious balance of spice, sweetness, and comfort that will quickly become a favorite.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours on low or 4-6 hours on high
- Total Time: 8 hours 15 minutes to 10 hours 15 minutes
- Yield: 8-12 tacos 1x
- Category: Appetizers
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free (if using gluten-free tortillas and verified ingredients)
Ingredients
Scale
Main Ingredients
- 3–4 lbs pot roast (preferably well-marbled chuck roast)
- 2–3 chipotle peppers in adobo sauce, minced
- 3 cloves garlic, minced
- 1/4 cup honey
- 1 cup beef broth
- 1 medium onion, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 8–12 small corn or flour tortillas
Instructions
- Prep the Pot Roast: Trim any excess fat from your pot roast to prevent greasiness, then season generously with salt, pepper, cumin, and smoked paprika. Place the seasoned roast in your crockpot.
- Create the Chipotle Honey Sauce: In a bowl, mix the minced garlic, chopped chipotle peppers in adobo sauce, honey, and beef broth to form a smoky-sweet sauce that will infuse the roast during cooking.
- Slow Cook to Perfection: Pour the chipotle honey sauce over the seasoned pot roast in the crockpot. Add chopped onions around the meat. Cover and cook on low for 8-10 hours or on high for 4-6 hours until the meat is fork-tender.
- Shred and Mix: Remove the cooked pot roast from the crockpot and shred it with two forks. Return the shredded meat to the crockpot juices and stir gently to absorb all the flavors.
- Assemble Your Tacos: Warm the tortillas until soft and flexible. Pile generous portions of shredded pot roast onto each tortilla and top with your favorite garnishes before serving.
Notes
- Brown the roast first: Searing the meat before slow cooking adds deeper flavor and a beautiful crust.
- Don’t skip the resting time: Let the shredded beef sit in the sauce for a few minutes to absorb maximum flavor.
- Adjust chipotle to taste: Start with fewer chipotle peppers if sensitive to heat, then add more before serving as desired.
- Use low and slow: Cooking on low heat produces juicier, more tender meat than cooking on high.
- Warm tortillas properly: Heat tortillas in a dry skillet or wrapped in a damp cloth in the microwave for softness and flexibility.
Nutrition
- Serving Size: 1 taco
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: chipotle honey pot roast tacos, crockpot tacos, slow cooker beef tacos, smoky sweet tacos, easy taco recipe