Chipotle Roast for Tacos & Sandwiches

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.

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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.

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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.

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This was great! I used a pork butt instead of beef and vegetable broth instead of beef, but otherwise made as written. Served on corn tortillas for taco filling. UPDATED 1/25/11: Made directly as written(with beef and beef broth) and loved it even more. Cooked on high for 5 hours and came out tender and flavorful. Served on french bread rolls.

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What did I do wrong...everyone said this was great and quite spicy but my attempt tasted more like BBQ beef instead of mexican. I had prepared something else for my 2 year old since I thought it would be too spicy and he could have eaten it. The liquid was a bit spicy but non of the flavor made it to the beef. I cooked it on low for about 10 hours instead of 7-8 but besides that I followed the recipe. I even used brand name for all the ingredients as opposed to store brand. I have plenty of leftovers in the fridge I am hoping it has more flavor after it sits for a while.

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One of the best recipes that I have found on this site. Tastes great and is so easy to make. Can be very spicy, but I like it and everyone that tries it loves it too. I ate it with soft flour tortillas, cabbage, cheese, and avocado! Yummy! Feeds a crowd so this would be a great party dish.

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Thank you for posting this recipe, it was DELICIOUS! My partner and I make tacos together every 2 or 3 weeks, this recipe will definitely be made again and again. Here are the modifications I made: - browned the roast first - sauteed the onions and garlic first - added a small can of diced tomatoes (well drained) - used only 2/3 c broth - added 2 T maple syrup (mmm, maple and chipotle, a combo made in heaven!) - when I took the roast out to shred the meat, I used my hand blender to blend the sauce Really, a great recipe.

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I made this recipe exactly as written EXCEPT I cut the chipolte peppers to one. However, next time I make it, I will include all three peppers. I can't believe that the preparation was so easy. It is one of the best crock pot recipes I have ever used. This recipe came out wonderfully and my family loved it. I served it on a bun, but I can't wait to use it as taco and tortilla filling. This one is a winner. Thanks.

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Really good and easy recipe for dinner. We used it to fill tortilla's like for taco's. I cut some of the chile proportions because I have little guys who can't eat things that spicey. This had a great flavor. We all enjoyed it! Thanks for a fantastic recipe.

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I made this recipe exactly as posted and it was excellent! The meat was falling-apart tender and the seasoning was delicious. I had my Mexican neighbors over and when I told them the recipe had chipotles in adobo they thought the beef would be very spicy-hot, but it wasn't - it was perfect for our taste! I served this on rolls like hot beef sandwiches, but would be great for tacos, too. Thanks for a keeper, Minkie!

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This was Excellent! The roast turned out moist and tender and the spicy part was the best of all. I shredded it in my processer roughly and put it in a skillet and added the cooking liquid and cooked it down until almost all the liquid cooked out and then served it on fryed taco shells and it turned out perfect. Next time I will make sandwiches and use the juices for dipping. Thanks Minkie..

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Very easy but with great flavors. So many ways to use the meat, great ideas.

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This was really easy to make and very flavorful. I love recipes that can be started before I leave for work (6 am) and left to cook all day without drying out. I cooked this 11 hours on low and it was moist and tender. I followed the recipe other than using only 2 chipotle peppers in adobo (plus their seeds). It was very spicy so I may cut it to 1 pepper next time. We served with flour tortillas, fresh salsa, monterey jack cheese, and sour cream. Yum!

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We loved this recipe, I did a few things different as I've made this several times and what works best for us is to skip the chipotle chilies in the abodo sauce completely I find that it is too spicy and kills the tastebuds on your tounge and your unable to taste anything else. I love spicy food but I need to taste other flavors too. :-) I also skipped the canned green chilies and used fresh roasted ones, also skipped the salsa verde those seemed to make it too salty for us. Instead of the salsa verde I used a small can of green enchilada sauce and that seemed to work out just fine. And because I was too lazy and in a hurry I didn't trim the fat off I just tossed it in our Rival 8 quart Roaster Oven at 350. It tastes so good! It makes so much flavorful meat I'm able to get a few meals out of it, usually can have tacos one night, enchiladas on another night, burritos on another night, and sandwiches on another. Tonight I'm going to make some burritos up and stick them in the freezer for a quick hassle free meal. Great post!

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Yum! And very easy too. :) I will definitly make this again. Thanks!

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This is a great recipe! It was quick to put together, easy to cook, and full of flavor. The husband wanted a pork dish for dinner this evening, so I used a 3 pound pork loin but did not change any other ingredients. The pork was full of a wonderful spicy flavor and it was so very tender. I%u2019m planning on cooking this again next week. A friend, who served pork tacos at her restaurant, would use tongs to lightly toast the flour tortillas over an open flame of a gas stove, which added a special flavor to the taco. I have an electric stove top and decided to put a tortilla directly on the burner for a few seconds and it did not taste the same, but it was better than having a plain warmed tortilla. I served this with fresh cilantro, guacamole, fresh green salsa, and tomatoes. A to the person that submitted the recipe!

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This was pretty good! I didn't have a beef roast on hand so I used a venison one instead, and it worked out perfectly! When I went shopping for this meal I couldn't find the chipotle chilies in adobo so I picked up a jar of chipotle salsa instead. Even though the venison roast was smaller then the beef roast, after I shredded it and put it back into the crock pot it was the perfect amount. I would have rated this a 5 star but because I tried it with venison instead of beef I gave it a 4. When I make this again (with the beef roast) I'm sure it will be a 5 in my book. :)

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the perfect thing to make when hosting a party. after done, just shred the roast and set the crock pot to warm and these sandwiches don't stand a chance! even better when you serve the sandwiches wet (dip the top half of the bun in the gravy). i usually have to triple this to satisfy everybody.

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Loved this in tortillas. I cooked the roast then put all the liquid in the blender to mix up. Next time i will reduce the sauce a bit to thicken it. It was very thin and got all over, dripping out of the tortillas. Very easy.

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