Crockpot Chipotle Honey Pot Roast Tacos | Recipe from Half Baked Harvest

Half Baked Harvest

Name: Crockpot Chipotle Honey Pot Roast Tacos
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 8
Cuisine: American
Ingredients: Organic Onion; SIGNATURE SELECTS Chili Powder; Morton & Bassett Spices Chili Powder, Chipotle; McCormick® Smoked Paprika & Onion Seasoning; McCormick Ground Cumin; El Guapo Garlic Powder; McCormick Ground Oregano; SIGNATURE SELECTS Himalayan Salt, Pink, Fine; Boneless Usda Choice Chuck Cross Rib Roast; SIGNATURE SELECTS 100% Orange Juice, No Pulp; SIGNATURE SELECTS Honey, Raw, Wildflower; Herdez Salsa Verde, Mild; SIGNATURE SELECTS Taco Shells, White Corn; Cacique Cheese, Part Skim Milk, Cotija

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Crockpot Chipotle Honey Pot Roast Tacos

Serves 815 mins prep180 mins cook

Made in the crockpot or the oven, these tacos are simple to make, saucy, spicy, cheesy, and so yummy!

2 servings

What you need

½ pc yellow onion

½ tbsp chili powder

¼ tbsp chipotle chili powder

¼ tbsp smoked paprika

¼ tbsp ground cumin

¼ tbsp garlic powder

¼ tbsp dried oregano

¼ tsp pink himalayan salt

¼ lb chuck roast

¼ cup orange juice

¼ tbsp honey

¼ cup salsa verde

3 pc taco shells

¼ pc cotija cheese

Instructionskeyboard_arrow_up

Oven
0 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!
1 Crockpot
3 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!

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