Crockpot Chipotle Honey Pot Roast Tacos

Juicy, smoky, and slightly sweet tacos made with tender, shredded beef and a chipotle honey glaze.

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Trim and season the roast. Pat the chuck roast dry and trim large fat pieces. Rub kosher salt and black pepper evenly over the surface. Let rest while heating the skillet.
Sear the meat. Heat olive oil in a heavy skillet over medium-high heat until shimmering. Sear roast for 3–4 minutes per side until deeply browned.
Build the sauce in the slow cooker. Place sliced onion and minced garlic in the slow cooker. Add beef broth, chopped chipotle peppers and adobo, honey, tomato paste, and apple cider vinegar. Stir to combine.
Slow-cook the roast. Nestle the seared roast into the sauce. Cook on LOW for 8 hours or HIGH for 5–6 hours, until internal temperature reaches 90–95°C (195–205°F) and meat shreds easily.
Shred and reduce. Transfer roast to a tray and shred with two forks. Skim fat from the cooking liquid and pour through a fine sieve into a saucepan. Simmer until reduced by half, about 8–12 minutes.
Glaze the shredded beef. Return shredded beef to the skillet with lime juice and the reduced sauce. Toss and cook 2–3 minutes until sauce clings to the meat.
Warm tortillas and assemble. Warm tortillas in a skillet and divide beef among tortillas. Garnish with cilantro, radishes, and avocado.
Finish and serve. Serve immediately with lime wedges and additional garnishes as desired.

For a restaurant-style edge, pan-fry assembled tacos for a crispy finish. Leftovers keep well for future meals.