Description

Tender, slow-cooked chuck roast infused with sweet heat from honey and chipotle—perfectly shredded for bold, flavorful tacos with all your favorite toppings.

Ingredients

Beef & Sauce:

3 lbs boneless chuck roast

2 tbsp vegetable oil

1/2 cup honey

2 chipotle peppers in adobo, minced (use 1 for less heat)

4 tbsp chipotle in adobo sauce

1 tsp garlic powder

1 tsp onion powder

1 tsp ground cumin

2 1/2 tsp kosher salt (adjust to roast size)

1 tsp black pepper

1 cup low-sodium beef broth

For Serving:

Corn or flour tortillas

Fresh limes (for squeezing)

Fresh cilantro, chopped

Pickled red onions

Creamy avocado sauce

Queso fresco (optional, crumbled)

Cook Mode Prevent your screen from going dark

Instructions

Sear the Beef:
Heat oil in a skillet over medium-high heat. Pat roast dry, then sear for 3–4 minutes per side until browned.

Prepare the Sauce:
In a slow cooker, whisk together honey, chipotle peppers, chipotle sauce, garlic powder, onion powder, cumin, salt, and pepper.

Slow Cook:
Add seared beef to the slow cooker and coat with sauce. Pour in beef broth. Cook on LOW for 8–9 hours or until very tender.

Shred the Beef:
Remove beef and shred with two forks. Return it to the pot with a squeeze of fresh lime juice and chopped cilantro. Stir to coat.

Assemble Tacos:
Warm tortillas. Fill with shredded beef, top with pickled onions, avocado sauce, and queso fresco (if using). Serve with lime wedges.

Notes

For a milder flavor, use 1 chipotle pepper; for spicier, use 2+.

Pickled onions and avocado sauce can be made ahead and stored in the fridge.

For a crispy taco, dip tortillas in broth and fry on a skillet before filling.

Prep Time: 15 minutes
Cook Time: 8–9 hours (slow cooker)
Category: Dinner / Tacos
Method: Slow Cooker
Cuisine: Mexican-Inspired