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9 May 2026
Tender, smoky, melt-in-your-mouth pot roast slow-cooked to perfection and piled high into tacos — an absolute crowd-pleaser that practically makes itself!
INGREDIENTS
• 1.5 kilograms beef chuck roast
• 3 chipotle peppers in adobo sauce, roughly chopped
• 2 tablespoons adobo sauce (from the tin)
• 1 cups beef stock
• 4 garlic cloves, minced
• 1 brown onion, sliced
• 1 teaspoons ground cumin
• 1 teaspoons smoked paprika
• 1 teaspoons dried oregano
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 1 tablespoons olive oil
• 12 small corn or flour tortillas
• 1 fresh coriander, lime wedges, sour cream, and sliced avocado to serve
STEPS
1. Season & sear the beef: Pat the 1.5 kilograms beef chuck roast dry with paper towel and rub all over with 1 teaspoons salt, 0.5 teaspoons black pepper, 1 teaspoons ground cumin, 1 teaspoons smoked paprika, and 1 teaspoons dried oregano. Heat 1 tablespoons olive oil in a large frypan over high heat and sear the beef for 2–3 minutes per side until nicely browned all over.
2. Load the crockpot: Place the sliced 1 brown onion, sliced and 4 garlic cloves, minced into the base of your crockpot. Lay the seared beef on top. Scatter over the 3 chipotle peppers in adobo sauce, roughly chopped, drizzle with 2 tablespoons adobo sauce (from the tin), then pour 1 cups beef stock around the sides of the beef.
3. Slow cook: Place the lid on and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the beef is completely tender and falling apart.
4. Shred the beef: Remove the beef from the crockpot and shred using two forks. Return the shredded meat to the pot and stir through the cooking juices so it soaks up all that smoky, chipotle goodness.
5. Warm tortillas & assemble: Warm the 12 small corn or flour tortillas in a dry pan or directly over a gas flame for 20–30 seconds each side. Pile the shredded chipotle beef into each tortilla and top with fresh 1 fresh coriander, lime wedges, sour cream, and sliced avocado to serve.
NOTES
Chipotle peppers in adobo sauce are available in most major supermarkets or continental delis — they pack a beautiful smoky heat! Start with 2 peppers if you prefer things a little milder. Leftover beef freezes brilliantly and makes incredible toasted jaffle fillings the next day. For extra richness, stir a tablespoon of tomato paste into the crockpot with the stock.