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Chipotle Roast for Tacos & Sandwiches

Ingredients:

  • 3lbs chuck roast, trimmed of visible fat
  • 1teaspoon salt
  • 1teaspoon pepper
  • 2teaspoons chili powder
  • 2teaspoons cumin
  • 3chipotle chiles in adobo, chopped
  • 1(4 ounce) can green chilies
  • 1(7 ounce) can salsa verde
  • 1cup sliced onion
  • 3teaspoons minced garlic
  • 1cup beef broth

Directions:

  • Place chuck roast in large crock pot and sprinkle with the salt and pepper, chili powder and cumin.
  • Add the remaining ingredients and simmer on high for 5 hours or on low for 7-8 hours.
  • Shred the meat with a fork and simmer on high for additional 10-15 minutes.
  • Serve in enchiladas, tacos or on crusty rolls with the juice for dipping.

Reviews:

  • EmilyStrikesAgain

    This was great! I used a pork butt instead of beef and vegetable broth instead of beef, but otherwise made as written. Served on corn tortillas for taco filling. UPDATED 1/25/11: Made directly as written(with beef and beef broth) and loved it even more. Cooked on high for 5 hours and came out tender and flavorful. Served on french bread rolls.

  • AngelicFantasia

    I made this recipe exactly as written EXCEPT I cut the chipolte peppers to one. However, next time I make it, I will include all three peppers. I can’t believe that the preparation was so easy. It is one of the best crock pot recipes I have ever used. This recipe came out wonderfully and my family loved it. I served it on a bun, but I can’t wait to use it as taco and tortilla filling. This one is a winner. Thanks.

  • MollyLin

    I have been looking for a delicious shredded beef recipe and I have now found the perfect one! I used a larger can of green chile, and instead of chipote peppers which upset my tummy I found a great new product. It’s in the hispanic section of our grocery store and it’s like chipolte boullion cubes. It gave a great flavor without all the mess. I browned my roast then threw it in the crock pot. Put my onions and garlic in the skillet I browned my roast in, cooked them until soft, added the other ingredients and threw it all in the crock. After 3 hours on high I pulled out the roast, shredded it, and put it back in for about an hour so it would absorb more flavor. I served this with fresh tomatoes, cilantro, onions, and queso fresco with corn and flour tortillas. It wasn’t too hot and my 3 year old liked it too! Super splendid and will make over and over again.

  • KitchenLab

    Thank you for posting this recipe, it was DELICIOUS! My partner and I make tacos together every 2 or 3 weeks, this recipe will definitely be made again and again. Here are the modifications I made: – browned the roast first – sauteed the onions and garlic first – added a small can of diced tomatoes (well drained) – used only 2/3 c broth – added 2 T maple syrup (mmm, maple and chipotle, a combo made in heaven!) – when I took the roast out to shred the meat, I used my hand blender to blend the sauce Really, a great recipe.

  • whtbxrmom

    While we liked the flavor of this, most of my family found this too spicy. Of course when using peppers, they vary in size, and therefore the heat will also vary. It was super easy to throw together and the house smelled fantastic when we got home from work. If I made this again I would have to play with the ingredients and amounts for my family, trying to keep flavor but decrease the heat.

  • JaydensMommy22

    Really good and easy recipe for dinner. We used it to fill tortilla’s like for taco’s. I cut some of the chile proportions because I have little guys who can’t eat things that spicey. This had a great flavor. We all enjoyed it! Thanks for a fantastic recipe.

  • KeyWee

    I made this recipe exactly as posted and it was excellent! The meat was falling-apart tender and the seasoning was delicious. I had my Mexican neighbors over and when I told them the recipe had chipotles in adobo they thought the beef would be very spicy-hot, but it wasn’t – it was perfect for our taste! I served this on rolls like hot beef sandwiches, but would be great for tacos, too. Thanks for a keeper, Minkie!

  • Magic Momma

    I make this twice a month. We’ve used this roast for stuffed hatch peppers, brakfast burritos, enchiladas, tacos, nachos and on hamburger buns topped wih swiss cheese. So many options with this flavorful roast.

  • Kristy D.

    Absolutely fantastic! I didn’t have a roast, but needed to use up some beef tenderloins and steaks in the freezer, so I used about 1 1/2 pounds of each. Other than that, I followed the recipe. This had such a wonderful flavor and just enough heat without being overpowering. I made this for enchiladas, and will use the leftovers for tacos. Thanks for sharing.

  • Mommaofmany

    I’ve been trying various chipotle meat recipes for a while. This is my favorite so far! Easy as all get out, spicy and tasty! I put the trimmed roast into the crockpot, then combined all the other ingredients into my blender. A quick spin later, I poured the liquified goodness all over the roast and turned on the crock. Dinner tonight was very well received.

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