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Slow Cooker Chipotle Pot Roast Tacos

Tia Lety's Kitchen



Quick and easy


Prep Time:

15 minutes

Cook Time:

5 - 7 hours


24 - 30 tacos


2 - 3  lb.  boneless shoulder chuck roast

•  salt & pepper

2  Tbsp.  HIll Country Fare Canola Oil

1  jar (16 oz.)  H-E-B Chipotle & Garlic Salsa Picante

3  large  tomatoes, thin sliced

3  avocados, peeled & thin sliced

2  red onions, thin sliced

1  pkg. (30 ct.)  H-E-B White Corn Tortillas


Place a large skillet over medium-high heat. Add in the oil. Sear the seasoned roast on all sides until a dark brown crust is achieved (approximately 4 minutes per side). It is ok to adjust heat, if pan starts to smoke.

Transfer roast into a crock-pot set to medium high heat.

Add the H-E-B Chipotle & Garlic Salsa Picante and cover.

Allow the roast to cook for several hours until roast is fork tender and falls apart readily.

Place taco fillings on a platter and serve on a white corn tortilla.
Nutritional Information
No Nutritional Information Available
Tia Lety's Kitchen

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