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Slow Cooker Honey Chipotle Shredded Beef Tacos

Slow cooker honey chipotle shredded beef tacos with tender, glossy beef coated in sweet-and-smoky sauce. Shred-easy chuck roast cooks low for hours, then gets stirred back into the sauce and served in warm corn tortillas.
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Prep Time 10 minutes
Cook Time 6 hours
rest 10 minutes
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main
Cuisine: Mexican-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Tacos
  • 3 lb beef chuck roast
  • 0.5 cup chicken broth
  • 0.25 cup honey
  • 3 tbsp chipotle peppers in adobo sauce, minced
  • 2 tbsp adobo sauce
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 12 corn tortillas
  • 1 cup diced onion
  • 1 cup cilantro
  • 1 lime
  • 0.5 cup salsa

Equipment

  • 1 Dutch oven

Method
 

Cook the beef
  1. Place the beef chuck roast into a 6-quart slow cooker. Spread it into an even layer so it cooks uniformly.
  2. In a bowl, combine chicken broth, honey, chipotle peppers in adobo sauce, adobo sauce, garlic, cumin, salt, and black pepper. Pour the mixture over the beef so the top is coated.
  3. Cover and cook on low for 6 hours, until the beef is very tender and shreds easily with a fork. You should see sauce bubbling around the edges and the beef breaking apart when poked.
Rest, shred, and coat
  1. Remove the beef from the slow cooker and let it rest for 10 minutes. This helps the juices settle for easier shredding.
  2. Shred the beef with two forks until glossy shreds form. If it looks dry, shred a little longer and keep pieces uniform.
  3. Return the shredded beef to the slow cooker and stir to coat in the sauce. Keep stirring until the beef is evenly covered and looks thick and glossy.
Warm tortillas and assemble
  1. Warm the corn tortillas until pliable. Use a quick steam or warm dry heat until they soften without cracking.
  2. Fill each tortilla with shredded beef and spoon over extra sauce. The filling should look moist with sauce glistening on the beef.
  3. Top the tacos with diced onion and cilantro, then add salsa. Finish with lime wedges on the side for squeezing at serving.

Notes

Pro tip: shred right after a 10-minute rest for the most tender, sauce-friendly texture. Refrigerate leftovers in an airtight container for up to 4 days; rewarm in the slow cooker or microwave with a splash of sauce/broth. Freezing is yes—freeze shredded beef (sauce included) for up to 3 months and thaw overnight in the fridge. For a lower-sodium swap, use reduced-sodium broth and a salt-free adobo option if available.