Beware! This slow cooker recipe is spicy, but is an excellent shredded beef for tacos, sandwiches, or enchiladas! You can even try it on crusty rolls with the juice in a bowl on the side for dipping for a Mexican-style French dip!

Chipotle Roast for Tacos and Sandwiches

(3 pound) boneless beef chuck roast

chili powder

cumin

salt

black pepper

beef broth

onion

(7 ounce) can green salsa (salsa verde)

(4 ounce) can chopped green chilies

chipotle peppers in adobo sauce, chopped

garlic

Put chuck roast into the crock of your slow cooker; season with chili powder, cumin, salt, and pepper. Add beef broth, onion, green salsa, green chiles, chopped chipotle peppers, and garlic to the crock.


Cook on High for 5 hours (or on Low for 7 to 8 hours).


Shred the beef in the slow cooker using 2 forks; continue cooking on High for another 15 to 20 minutes.


My kids loved this beef I made tacos and they inhaled them! I added a whole can of Chipotle and pickled onions to balance out the flavors. I'm off for the summer so I let the meat go low n slow in the oven from frozen stew meat. This is gonna make Great Machaca to tomorrow morning for sure! Thank you Karie you have a winner here!

Made this recipe twice and both times it was great. I used bottom round the second time and it pulled much easier. Nice and spicy and a great easy grab and go part of most meals!

Great recipe! I followed it exactly but used a bit more broth to get the right coverage in my crockpot and I also used a 7 oz. can of the chopped green chiles. We ate it on corn tortillas with pickled onions cilantro jalapeños and lime. It was a huge hit and the best is there is plenty left over. Super easy to make. Thank you for sharing.

Made my own adobe sauce and used jalapeños in substitution for chipotle peppers. This turned out to be a mild heat compared to what I expected. This would be great for teen children and of course the parents! PS definitely make the pickled onions to go on top. Delish!!

I make this recipe quite often and everyone always loved it. I leave out the chiles in adobo sauce.

This needs more reviews! It s really good! Has some heat to it. I strained the meat before serving because it leaves a lot of broth but that can be used for a soup later. We ate it with burritos sour cream shredded lettuce tomatoes cheese rice.

This was fantastic!  My whole family loved it.  Served with corn and flour tortillas, pickled onions, grilled corn,  fresh pico de gallo and guacamole.  Huge hit.

chipotle roast for tacos and sandwiches

Prep Time: 5 minutes

Cook Time: 5 hours, 15 minutes

Total: 5 hours, 20 minutes

Servings: 6

Author : Karie

Ingredients

Instructions

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