Chipotle Roast for Tacos & Sandwiches

Denise!'s Note:

Crock pot recipe. Beware - this is spicy, but is an excellent shredded beef for tacos, sandwiches or enchiladas!

• Total Time: 7 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 7 hrs

Ingredients:

Servings: 6

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

Directions:

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

Reviews

[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.