Chipotle Tacos

Shredded Shoulder Pot Roast with chipotle salsa makes for a delicious Mexican-inspired dish that is perfect for lunch or dinner.

  • 4
  • 6
  • 384
  • 31 g

Ingredients & Cooking


  • 1 boneless beef Shoulder Pot Roast (2-1/2 pounds)
  • 2 teaspoons olive oil
  • Salt and pepper
  • 1 can (14 to 14-1/2 ounces) beef broth
  • 2 tablespoons minced garlic
  • 1 jar (16 ounces) chipotle salsa
  • 3 tablespoons chopped fresh cilantro (optional)
  • Flour tortillas, warmed


  1. Heat oil in stockpot over medium heat until hot. Place beef Pot Roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper, as desired.

  2. Add broth and garlic to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until Pot Roast is fork-tender.

  3. Remove Pot Roast; cool slightly. Skim fat from cooking liquid; reserve liquid. Trim and discard excess fat from cooked pot roast. Shred Pot Roast with 2 forks. Combine shredded Pot Roast and salsa in 3-quart saucepan. Cook over medium heat 8 to 10 minutes or until heated through, stirring frequently, adding enough reserved cooking liquid (up to 1/2 cup) to maintain a moist consistency, if necessary. Stir in cilantro, if desired. Serve mixture with warmed flour tortillas.

Nutrition Information

Butcher Counter

Chipotle TacosShoulder Clod Arm Roast Chuck Primal

Largest section of the Shoulder Clod that is cut into the Arm Chuck Roast, Arm Chuck Steak and Ranch Steak. Steaks are best cut across the grain with connective tissue removed to improve tenderness.

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