Slow Cooker Chipotle Shredded Beef Tacos
A recipe for beef cooked low and slow, finished in a chipotle gravy sauce and served up with tortillas and your favorite toppings.
This recipe is an example of how you can take an almost identical recipe and turn it into something completely different. If you compare this recipe to our last one – Chili Rubbed Rump Roast with Chipotle Gravy – you’ll find all the same ingredients, but an entirely new recipe. The first one, we served it over Cheesy Garlic Mashed Potatoes, but here, we’re serving it up taco style, because, well, TACOS! Do we ever need a reason to eat tacos? I think not, so therefore, I am.
You can do so much with a 3 pound beef rump roast. Once you get your seasonings down, you do a simple rub down, sear it up in a cast iron pan, then slow cook – and I mean SLOW – with beer or broth. At the end, you’ll use all those wonderful drippings to create your gravy, with a healthy dose of chipotle peppers in adobo sauce. Talk about AMAZING. These tacos are seriously melt-in-your-mouth, and the chipotle flavor is quite smashing. Yes! SMASHING!
The reality is, you can make your rump roast this way and serve up BOTH meals, Shredded Beef Tacos one day and Chili Rubbed Rump Roast with Chipotle Gravy later in the week. If you have any left, make sandwiches! I’ll have to save that for a future post. Oh yeah, you KNOW it’s coming. Enjoy your tacos!
- 3 pound rump roast or beef brisket, chuck, any other slow cooking beef
- 1 tablespoon paprika
- 1 tablespoon ancho powder
- 1 tablespoon cayenne pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 3 tablespoons olive oil
- 12 ounces beer – I used a Winter Ale though a light Mexican beer is good, too
- 7 ounce can chipotle peppers in adobo sauce
- 2 tablespoons flour
- Warmed flour tortillas for serving
- Your favorite fixings – I used cubed avocado red onion, pickled peppers and hot sauce
Trim the rump roast (or beef) and cut it into large cubes. Set them into a large mixing bowl.
Add paprika, ancho, cayenne, garlic, onion powder and salt. Rub it vigorously into the meat.
Heat a large cast iron pan to medium-high heat and add olive oil.
Sear the rump roast on each side, a couple minutes each side. Be sure to get a nice, browned sear.
Add beer to the pan to deglaze. Stir to scrape up the brown bits from the bottom of the pan.
Pour it all into a slow cooker and cook about 5 hours, until the meat is fork tender.
Remove the roast from the cooker and cover.
Pour leftover juices from the slow cooker into a large pan and heat to medium.
Process the chipotles in adobo in a food processor until smooth. Add to the pan.
Swirl in flour and whisk to remove any lumps. Continue to cook a few minutes until the gravy thickens. Season with salt as desired.
Transfer the roast beef into the gravy and shred with forks. Stir to coat the beef nicely with the chipotle gravy.
Serve onto warmed tortillas with your fixings. Save the leftovers!