Time: 6H 35MIN | Servings: 6–8
Ingredients
3 pounds Certified Angus Beef® chuck roast
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons canola oil
1 (12-ounce) jar roasted red peppers, drained and chopped
1 large onion, sliced
3 chipotle peppers in adobo sauce, diced, to yield 2 tablespoons
4 large garlic cloves, minced
1 tablespoon smoked Spanish paprika
1 cup beef stock
15 ounces can diced tomatoes
2 tablespoons chopped fresh cilantro (for garnish)
Sour cream (for garnish)
Directions
Sear Beef: Season chuck roast with salt and pepper. Heat canola oil in a large heavy-bottomed pan. Brown roast over medium-high heat on all sides; transfer to slow cooker along with roasted red peppers.
Braise: Add onions, chipotle peppers, garlic, and paprika to pan. Stir to remove browned bits from bottom of pan. Add stock and diced tomatoes; bring to a simmer, then pour over roast. Cover and cook on low for 6 hours, or until beef is fork tender.
Serve: Remove roast from cooker and place on cutting board. Pull apart with forks into bite-sized pieces. Skim excess fat from braising liquid. (Chef Tip: Pulse with immersion blender to lightly purée the sauce before adding beef.) Stir beef back into sauce. Serve garnished with cilantro and a dollop of sour cream.