These chipotle honey pot roast tacos hit that sweet-spicy comfort zone. The beef cooks low and slow until it’s falling apart, then soaks in a smoky chipotle sauce with honey, citrus, and warm spices. Works great for meal prep, busy weeknights, or feeding a crowd. The flavor is bold but balanced, and the leftovers stay tender, so it’s an easy make-ahead option. The crockpot version is in the notes for anyone who likes the set-and-forget approach, but the oven or stovetop method gives you deeper flavor and better texture.
Servings: 6–8
Prep: 15 min
Cook: 3–3.5 hrs (oven or stovetop)
Ingredients
Beef + Sauce
- 3–3.5 lb chuck roast
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 3–4 chipotle peppers in adobo, minced
- 1 tbsp adobo sauce
- 2 tbsp tomato paste
- 1/3 cup honey
- 1/3 cup orange juice
- 1/4 cup lime juice
- 1 cup beef broth
- 1 onion, sliced
- 4 garlic cloves, smashed
Taco setup
- Tortillas
- Shredded cabbage/lettuce
- Cilantro
- Cotija or queso fresco
- Lime wedges
- Pickled red onions
Helpful Tools
- Dutch Oven – Ideal for searing and slow-cooking your roast evenly, whether in the oven or on the stovetop.
- Slow Cooker / Crockpot – Perfect for the set-and-forget method. Cook on LOW or HIGH, then reduce sauce on the stove for the best texture.
- Tongs – Essential for handling the roast while searing or turning it during cooking.
- Meat Thermometer – Ensures your roast reaches the perfect temperature for shredding and safety.
- Taco Holders – Keep tortillas upright and toppings neatly in place while serving.
Instructions (Oven or Stovetop)
1. Season the roast
Coat with salt, pepper, paprika, cumin, garlic powder, and onion powder.
2. Sear it
Heat oil in a heavy pot (Dutch oven is ideal). Brown all sides.
3. Build the base
Remove roast. Add onions and garlic to the pot. Sauté 2–3 minutes.
4. Add sauce ingredients
Stir in tomato paste, minced chipotles, and adobo sauce. Let it sizzle a minute.
Add honey, orange juice, lime juice, and beef broth. Stir.
5. Return roast + cover
Place the roast back in the pot. Liquid should come about halfway up the meat.
Cover tightly with a lid.
6. Choose your method
- Oven: Bake at 325°F for 3–3.5 hours, turning the roast once halfway.
- Stovetop: Simmer on low for 2.5–3 hours, keeping the lid on. Check liquid occasionally.
7. Shred + thicken
Pull the roast out when fork-tender. Shred.
If sauce is thin, simmer uncovered 5–10 minutes to reduce.
Add shredded beef back and toss.
8. Assemble tacos
Warm tortillas. Pile on beef, cabbage, onions, cilantro, cheese, and lime.
Notes/Tips
- Crockpot Alternative: Season and sear the roast. Add everything to the slow cooker. Cook on LOW 8–9 hours or HIGH 4–5 hours. Reduce sauce on the stove for best texture before mixing back in.
- For extra crisp edges, broil shredded beef 3–4 minutes on a sheet pan.
- Swap honey with agave for a lighter sweetness.
- Add more chipotle for extra heat.
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