Slow Cooker Beef Chuck Roast

Quick Info

Prep: 15m | Cook: 2h 30m | Servings: 6

🛒 Ingredients

Braised Beef Chuck Roast

• 2.5 lbs beef chuck roast
• 1/2 tbsp smoked paprika
• 1/2 tbsp dried thyme
• Salt and freshly cracked black pepper, to taste
• 12 oz beef broth (or beer/cooking liquid)
• 6–8 cloves garlic, whole or smashed
• 3 dried bay leaves

Chipotle Lime Crema

• 1 cup sour cream (or Mexican crema)
• 1–2 canned chipotle peppers in adobo
• Juice of 1 fresh lime

For Serving

• Warm corn or flour tortillas
• Diced avocado
• Fresh cilantro, chopped

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🍳 Equipment

• Dutch oven or oven-safe baking dish with tight-fitting lid
• Small food processor or blender
• Two forks (for shredding)

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📋 Instructions

1. Preheat oven to 350°F (175°C).
2. Place chuck roast into an oven-safe dish with a lid.
3. Season both sides generously with salt, cracked black pepper, smoked paprika, and thyme; rub seasonings firmly into the meat.
4. Pour 12 oz broth around the roast; add garlic cloves and bay leaves.
5. Cover tightly with the lid and braise for 2.5 hours (approx. 40 minutes per pound plus 30 minutes) until fork-tender.
6. Remove from oven, discard bay leaves, and shred the beef using two forks. Toss shredded meat thoroughly back into the pan drippings.
7. Make Crema: Combine sour cream, chipotle peppers in adobo, and lime juice in a small food processor; blend until smooth.
8. Serve shredded beef in warm tortillas topped with chipotle crema, avocado, and fresh cilantro.

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💡 Notes & Variations

• Recipe scales easily; double or triple roast quantity for weekly meal prep.

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