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Chipotle Honey Pot Roast Tacos

Print Recipe
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 8 servings
Calories 420

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 cloves garlic, smashed

For the Tacos

  • Tortillas
  • Shredded cabbage or lettuce
  • Cilantro
  • Cotija or queso fresco
  • Lime wedges
  • Pickled red onions

Instructions

  • Season the roast: coat it all over with the salt, pepper, paprika, cumin, garlic powder, and onion powder.
  • Sear it: heat a little oil in a heavy pot (a Dutch oven is ideal) and brown the roast on all sides.
  • Build the base: remove the roast, add the onions and garlic to the pot, and saute 2-3 minutes.
  • Add the sauce: stir in the tomato paste, minced chipotles, and adobo sauce and let it sizzle a minute. Add the honey, orange juice, lime juice, and beef broth, and stir.
  • Return the roast and cover: nestle it back in so the liquid comes about halfway up, then cover tightly.
  • Cook: bake at 325°F for 3-3.5 hours (turning once halfway), or simmer on low on the stovetop for 2.5-3 hours with the lid on.
  • Shred and thicken: pull the roast when fork-tender and shred it. If the sauce is thin, simmer uncovered 5-10 minutes, then toss the beef back in.
  • Assemble: warm the tortillas and pile on the beef, cabbage, onions, cilantro, cheese, and a squeeze of lime.

Notes

Slow cooker option: season and sear the roast, add everything to the slow cooker, and cook on LOW 8-9 hours or HIGH 4-5 hours; reduce the sauce on the stove before mixing back in. For crispy edges, broil the shredded beef 3-4 minutes on a sheet pan. Swap honey for agave for lighter sweetness, or add more chipotle for heat.