Crockpot Chipotle Honey Pot Roast Tacos As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 3 hours and 15 minutes Prep Time 15 minutes Cook Time 3 hours Rating 4.69 out of 5 stars (122) Ingredients 8 servings 2 yellow onions, sliced2 tablespoons chili powder1 tablespoon chipotle chile powder1 tablespoon smoked paprika1 tablespoon ground cumin1 tablespoon garlic powder1 tablespoon dried oregano1 teaspoon pink Himalayan salt1 (4 pound) chuck roast1 cup fresh orange juice1 tablespoon honey1 cup salsa verde12 hard or soft taco shells, warmedcilantro, green onion, avocado, and crumbled cotija cheese, for serving Calories BeginnerDinnerDinner PartiesQuick and EasyMexicanVegetablesSlow CookingSpicySavoryMeatMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Oven Step 2 1. Preheat the oven to 325° F. 2. Arrange the onions in the bottom of a large, oven-safe Dutch oven. 3. In a bowl, mix the chipotle, chili powder, paprika, cumin, garlic powder, oregano, and season with 1 tablespoon of salt. Rub the roast all over with the spice mix, then place on top of the onions. Pour over the orange juice, 3/4 cup water, and the honey. Cover and roast for 2 1/2 to 3 hours or until very tender.4. Crank the heat on the oven up to 425° F. Uncover and cook for 10 minutes, until deeply caramelized on top. Remove the meat from the pot and shred it using two forks. 5. Mix the salsa verde with 1 cup of the braising sauce - season with salt.6. Stuff the beef and onions into the warmed taco shells and top with cilantro, avocado, and cheese. Serve with salsa verde. Enjoy! Step 3 Crockpot Step 4 1. Arrange the onions in the bottom of the crockpot bowl. 3. In a bowl, mix the chipotle, chili powder, paprika, cumin, garlic powder, oregano, and season with 1 tablespoon of salt. Place the roast over the onions, then rub all over with the spice mix. Pour over the orange juice, 3/4 cup water, and the honey. Cover and cook on LOW for 5 hours or on HIGH for 3 hours.4. Remove the meat from the crockpot and shred it using two forks. 5. Mix the salsa verde with 1 cup of the braising sauce - season with salt.6. Stuff the beef and onions into the warmed taco shells and top with cilantro, avocado, and cheese. Serve with salsa verde. Enjoy!
