I have a confession… I don’t like chuck roasts. My family loves a chuck roast cooked in the crock pot or the Dutch Oven with potatoes and carrots, but if I’m being totally honest it just didn’t do it for me. I always liked the idea of a chuck roast, of being able to throw everything in a slow cooker and go about my day, the idea of coming home to a house full of delicious smells and the hard part of dinner making already done, and I really like the idea of time doing all the hard work instead of me!
When I saw this barbacoa beef recipe my mouth instantly started watering. There was some hesitation when I saw it was a chuck roast, but the appeal of the slow cooker and the promise that I’d be able to stuff tender shredded beef into taco shells definitely outweighed my skepticism. It did not disappoint! I’m a chuck roast convert.
A lot of credit goes to my mom on this one. She did the only bit of manual labor required other than shredding the beef in this recipe. She got the chuck roast seared and into the crock pot with a flavorful beef broth & garlic chili mixture. When I got home that afternoon, after it had been brewing on low for hours, the house was filled with a drool worthy aroma that made me ready for dinner at 4pm. We ended up having burrito bowls with the shredded beef (our favorite) full of homemade pico de gallo, coconut rice, lettuce, and avocado, but it would be great in tacos, lettuce wraps, or even quesadillas too!
Warning: This recipe makes A LOT of beef. This could feed a family of 5 easy and there will be enough for leftovers… we love leftovers. If you’re not as many or you don’t want so much leftover, you can easily halve this recipe with one large (2.5-3lb) chuck roast and half of all the other ingredients.
Warning #2: I don’t love spicy so I toned down the heat on this beef. If you love spicy, feel free to add up to 4 or 5 Chilies in your recipe! If you think you like barely any spice at all, you can opt out of the chilies altogether and sub 4-6 tsp of mild chili powder instead.
2 large chuck roasts
kosher salt & fresh ground black pepper
2.5 cups beef broth, divided
2 chipotle chilies in adobo
8-12 garlic cloves
3 tbsp ground cumin
2 tbsp dried oregano
1 tsp ground cloves
5 bay leaves
1/2 cup fresh lime juice
Cut your roasts into smaller portions (5-6 portions per roast), trimming any large pieces of fat. Heat some olive oil in a large sautee pan.
Pat your chuck roast portions dry and season generously with salt and pepper. Sear in your pan in batches until just browned and transfer to your slow cooker. Try not to overcrowd your pan and feel free to add a little more olive oil before searing each batch.
In a food processor, pulse together the chilies, garlic, and 1/2 cup beef broth until pureed.
In a small bowl whisk together the chili mixture, cumin, oregano, cloves, and the rest of the beef broth. Pour the mixture over the chuck roast in the slow cooker and slip bay leaves between the pieces.
Cover and cook on low for 8-9 hours.
Strain liquid from your beef and eat!
Recipe adapted from Cooking Classy
PS. This stuff is even better day 2. I ate mine in a big Mexican style salad with roasted sweet potatoes!